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Ikan Bilis Stock

Ikan Bilis (Anchovies) Stock Recipe

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 the stock will taste bland.

Serves: makes 1 to 1.5 litres stock

Prep Time: 5

Cook Time: 15

Ingredients

  • 100 grams ikan bilis (anchovies/江鱼仔)
  • 2 litres of water
  • 6 red dates (optional)
  • 1 slice ginger (optional)

Directions

  1. Rinse ikan bilis in two changes of water depending on the saltiness.
  2. In a pot, bring water to boil. Add ikan bilis, red dates and ginger. Simmer for 10-15 minutes.
  3. Using a slotted ladle, remove ikan bilis, red dates and ginger. Strain the broth through a sieve. When the broth has cooled, transfer to a storing container.

Noob Cook Tips:

  1. Keep in fridge (covered) for a few days.
  2. 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).
  3. You may also use disposable soup stock pouches to hold the ikan bilis, for convenience (discard them after cooking).

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86 Responses to “Ikan Bilis Stock”

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