CRAVING to eat some crispy ikan bilis (anchovies)? The secret to making this delicious and crunchy snack is choosing good quality ikan bilis.
The technique of preparing the ikan bilis is also important to get the taste right:
- Wash the ikan bilis until the water is clear. Then, drain the water and refrigerate it for an hour or so. This is to ensure that there is no more moisture. It will also prevent the oil from spluttering when you deep-fry the ikan bilis.
- When frying, make sure the oil is really hot. Once you put theikan bilis in the oil, make sure you turn down the heat so that it doesn’t get burnt.
- Fry for about 10 minutes or until it’s golden brown and crispy. To give it more flavour and aroma, crush and add some garlic cloves into the oil.
- To ensure the freshness of the fried ikan bilis, it has to be stored in an air-tight container.
- Make sure you don’t use a wet spoon when scooping the ikan bilis or leave it open for a long time. If that happens, it won’t be crispy anymore. This snack can last up to six months.
- You can eat it anytime, anywhere on its own. You can also eat it with white rice, nasi lemak, bread or sandwich.