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Crispy Baked Ikan Bilis

Anchovies
Use cleaner, higher grade ikan bilis (the ones I used had head and tail removed; and some people use de-gutted/de-boned ones).

Crispy Baked Ikan Bilis (Anchovies)

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 before use; 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 or they will taste bland.

Ingredients:

  • 200 grams ikan bilis/anchovies/江鱼仔 (roughly 200 grams per tray)

Directions:

  1. Rinse the ikan bilis (anchovies) in two changes of water (more if the type you bought is extra-salty).
  2. Pat dry the ikan bilis on paper towels and arrange them one flat layer on a baking tray. For best results, allow to air dry for about an hour before baking.
  3. Bake the ikan bilis in a preheated oven of 180°C for about 10 – 15 minutes, until they just turned a lovely light brown.
  4. Use a spatula to stir and spread the ikan bilis evenly, then continue baking at 200°C for another 10 minutes, or until they turn a shade of golden brown. Store in an airtight container in a cool and dry place.
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24 comments on “Crispy Baked Ikan Bilis”

  1. At what temperature should it be baked at? :)

  2. Thanks for the great tip. I can imagine the smell of ikan bilis will be lasting in the oven after baking it. How do you get rid of the smell? I wouldn’t want the cakes and cookies to smell ikan bilis;)

  3. May I know how long can the Ikan bilis keep?

    • a couple weeks in the fridge sealed in a container. You can also freeze them in a sealed container, need to re-toast in oven as needed.

  4. The last part with the 200 degrees for 10 mins resulted in my ikan bilis burning. Perhaps a lower temp or shorter duration would work better. For me anyway. Thanks for this recipe. So glad I can make crispy ikan bilis without frying!

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