Ikan Bilis Stock
Making ikan bilis (anchovies) stock is fast and easy because unlike making chicken or vegetable stock, you just have to boil it for 10 minutes; prolonged boiling will result in a bitter taste. A container of ikan bilis stock is handy to keep in the fridge for making porridge, as soup bases for dishes (such as spinach in superior stock) or noodles soup (such as mee suah soup and fish ball noodle soup).
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The choice of ikan bilis is important. If you go to an Asian dried foods store, you can ask the assistant which type is most ideal for stock making. Usually, the type used is not so salty or “fishy” compared to the others. I was recommended the “Pangkor” type and it is quite good except for the slight bitterness. If you know of better type of ikan bilis to use and where I can buy it in Singapore, please let me know via comments.
It was my friend Anemone who suggested and taught me how to make ikan bilis stock as she makes her own stock for cooking porridge. I got the idea to add red dates and ginger after reading The New Age Mum‘s recipe.
(makes 500ml of stock)
- 100g ikan bilis (anchovies) 江鱼仔
- 1 litres of water
- 6 red dates
- 1 to 2 slices ginger (optional for neutralizing the “fishy” smell but I did not add it)
Note: Adjust quantity of ikan bilis and water according to the saltiness of the ikan bilis you bought.
- Keep in fridge (covered) for a few days.
- If you cannot finish using the stock, store it in an air tight, freeze-safe container in the freezer. Do not re-freeze once thawed, hence store in volumes which you can use at one go (you can even store them as ice cubes).
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