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Ikan Bilis Powder

Ikan Bilis

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

Ikan Bilis Powder 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; the ikan bilis powder needs to be quite salty to work its magic as a seasoning condiment.

Serves: 150 grams (per tray)

Prep Time: 10 mins

Cook Time: 20 mins


  • 150 grams ikan bilis/anchovies/江鱼仔 (any amount, as long as it can fit one layer on a baking tray; about 200 grams per tray)
  • water

You also need:

  • flat baking tray
  • an electric blender with straight blade (instead of crossed) which is good for pulverising dry ingredients to powder form
  • if you don't have a blender, you can also use a mortar and pestle to pound them into powder form


  1. Rinse the ikan bilis in two changes of water to reduce the excess saltiness (if the type you bought is very salty, you may need to rinse a few more times).
  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 before baking in the oven.
  3. Bake the ikan bilis in a preheated oven of 180°C (356°F) or 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 (392°F) for another 10 minutes, or until they turn a shade of golden brown. At this point, they should be crispy and makes a great snack too.
  5. Add the baked ikan bilis in an electric blender and blend for about 30 seconds, or until they become powder form. Store in an airtight container in a cool and dry place.

Noob Cook Tip:
Since you are "eating" the ikan bilis, buy the cleaner varieties (preferably the ones which have been degutted; head & tail removed).

Leave a Comment

88 Responses to “Ikan Bilis Powder”

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  1. Amy — July 31, 2014 @ 11:00 am

    Hi Wiffy,

    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!


    • wiffy replied: — July 31st, 2014 @ 1:46 pm

      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.


      • Amy replied: — August 7th, 2014 @ 3:59 pm

        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!

        • wiffy replied: — August 8th, 2014 @ 3:51 pm

          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.

  2. sherilyn — October 1, 2014 @ 12:36 pm

    Hi Wiffy..
    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?


  3. cANDY WU — June 18, 2015 @ 11:28 am

    Hi, i was looking for your ban mian recipe but cant find it anymore, i wonder if you could share it ? love your recipe ^_^


    • wiffy replied: — June 18th, 2015 @ 2:13 pm

      Sorry, I don’t have a ban mian recipe currently …


  4. Charissa — May 6, 2016 @ 3:39 am

    How long can we keep the ikan bilks powder for?


    • wiffy replied: — May 18th, 2016 @ 12:50 pm

      at least a week, in the fridge sealed.


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