Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fried dried anchovies / ikanbilis. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Dried anchovies (Malay: ikan bilis) is a very popular side dish in Southeast Asia. Deep-fried anchovies are usually served with nasi lemak, or cooked with sambal chili. These are often fried until crispy and can be eaten as a snack or used as an ingredient in a number of Asian dishes. Quick wash then drain and dry the dried anchovies with papertowel.
Fried Dried Anchovies / IkanBilis is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Fried Dried Anchovies / IkanBilis is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have fried dried anchovies / ikanbilis using 2 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Fried Dried Anchovies / IkanBilis:
- Get 1/4 cup oil
- Prepare 150 grams dried anchovies (ikan bilis)
Adding vegetables and dried anchovies (Ikan Bilis) /prawns/chicken to Nasi goreng makes it a complete meal. At the same time, the vegetables add color and crunch. Myulchi bokkeum (멸치볶음), stir-fried dried anchovies, is a staple side dish in Korea. It's one of the most common basic side dishes, called mitbanchan (밑반찬).
Steps to make Fried Dried Anchovies / IkanBilis:
- Quick wash then drain and dry the dried anchovies with papertowel
- In pan with oil then in medium heat fry dried anchovies for about 3 to 4. minute till light brown and drain on paper towel to absorb excess oil
Myulchi bokkeum (멸치볶음), stir-fried dried anchovies, is a staple side dish in Korea. It's one of the most common basic side dishes, called mitbanchan (밑반찬). Basic side dishes are made to last long and served with every meal, including home-packed school lunch boxes. If you're eating them and not making stock out of 'em, get the better grade, cleaned ones. Unless you have plenty of time to remove the head and insides of the fish.
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