Ikan Bilis Powder
Get this recipe on the next page >>
One of most rewarding things about keeping a recipes blog is that I get to learn many neat tricks and tips from my readers. When I posted my recipe for ikan bilis (anchovies) stock a while back, a reader lynette shared this awesome idea:
“I hate the freezer space that the anchovies takes so I bake them and then use the blender to turn them into ikan bilis powder. It’s my secret ingredient to all my soups. A giant plastic bag turns into a handy small jar. We use the ikan bilis that has been cleaned (i.e. without the heads and entrails) as it has a lower cholesterol content but retains its calcium value.”
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and then adding on to this comment, another reader jsager shared:
“With ikan bilis in powder form, there is no waste or boiled-out ikan bilis to throw away. More importantly, if the backbone has not been removed (as happens in some of the super clean ikan bilis you find in the stores nowadays), you will get a very healthy dose of good calcium, that most of us are short of.”
I was sold. I embarked on making the ikan bilis powder with the help of my oven and electric grinder, finding the process satisfying and effortlessly easy. This is a great condiment for porridge (baby food!) and also a secret ingredient for many Chinese dishes, particularly soup and stir fries. These ikan bilis have a naturally sweet and salty taste that complements many types of savoury dishes.
Printable Recipe >>
|Step by Step Description|
|First, rinse the ikan bilis (anchovies) in a few changes of water. This will reduce the excess saltiness. Ikan bilis come in vary degrees of saltiness depending on the type you buy and as a general guide, I recommend rinsing them in two changes of water; but if your ikan bilis is the extra-salty variety, you may need another 1-2 rinses. At the same time, do not over-rinse the ikan bilis; the ikan bilis powder needs to be quite salty to work its magic as a seasoning condiment.|
|After washing the ikan bilis, pat dry on paper towels and arrange them one flat layer on a baking tray. For best results, allow to air dry before baking in the oven.|
|Bake the ikan bilis in the oven for about 10 – 15 minutes (oven temperature are at the printable recipe on page two; link above), until the ikan bilis have just turned a light brown shade (see above). Use a spatula to stir and spread them evenly.|
|Return to oven and continue baking for another 10 minutes, or until the ikan bilis turn a shade of golden brown, as seen in the photo above. At this point, they are crispy and makes a great snack or a savoury topping for many Chinese dishes.|
|Pulse the baked ikan bilis in an electric grinder until they become powder. If you do not have an electric grinder, you can see a mortar and pestle to pound them.|
|What you get is fine ikan bilis powder which is very versatile – you can use it as a condiment for plain porridge or as a secret seasoning ingredient in many types of dishes (such as soups and stir fries). Store in an air tight container in a cool and dry place (such as the fridge).|
Tks for sharing ur recipe. Can I know where do you buy the not so salty w/o head n entail ikan billis from?
The temperature to set and symbol (top / bottom , cross, light bulb, two dots on top or four dots on top) to use when baking in oven?
First time mum of 6 months old bb girl n novice cook
Thanks in advance for your assistance!
You can buy the “Pangkok” variety from Fu Hua medical halls. My mum bought ikan bilis for me from Perak.
I’m sorry, I don’t understand your second question about the oven. The full recipe on page two indicates the oven temperature.
Hihi, I just went fu hua but their pangkok venison comes with head and tails. Any other place to get? Less salty and with head and entail removed?
Second question: As in turn oven knob to which cooking mode?
Tks a lot!
Maybe that particular Fu Hua runs out as they usually carry two types of ikan bilis. Anyway, you can buy them at any shop selling Chinese dried goods (at the wet market, or Chinatown, Rochor area). Every oven comes with different setting. Just turn it to the correct temperature as stated on the full printable recipe on page two.
may i know what temp should i set the oven for baking the ikan bilis? And also do i need to preheat the oven before baking them?
Hi sherilyn, please check out the recipe on page two https://noobcook.com/ikan-bilis-anchovies-powder-step-by-step-photos/2/
For most recipes on the site, after the first photo, there is a “Get this recipe on the next page” link, which is the the full printable-format recipe and indicates the oven temperature and measurements.
Hi, i was looking for your ban mian recipe but cant find it anymore, i wonder if you could share it ? love your recipe ^_^
Sorry, I don’t have a ban mian recipe currently …
How long can we keep the ikan bilks powder for?
at least a week, in the fridge sealed.
Hello, thanks for sharing this recipe, I have a ton of dried anchovies to use up! Just have 2 quick questions:
1. I didn’t store the dried anchovies in the fridge (they are still within the expiry date)- are they still OK to use?
2. How long can they last? (this pack was from the market and I have no clue what the expiry is!!!)
3. How do we know when they’ve gone bad?!
It should be fine as long as there are no rotting smell. If you can’t detect anything weird it should be fine to use!
I am facing a problem. I have no idea what to cook for my children during the weekday esp after work. Time is so precious. I see the ikan bilis powder which I can prepare in advance, but do you have recipes / ideas on what to cook with the ikan bilis powder that can serve out quickly for them? Thanks.
Using this more as a seasoning (such as stir-fries, soups) and condiment (porridge). The recent recipes are pretty fast, I often cooked them after work.