Dried-Anchovies (250 G)

Dried-Anchovies is a must have condiment for most Malaysians. Open any pantry cupboards of your fellow Malaysians and you are sure to find a few packs inside. It is easy to cook and above all many dishes could be whipped up with dried anchovies.

Do Dried-Anchovies Need To Be Refrigerated?

Dried-Anchovies need to be stored in a cool dry area. If you are planning on finishing the packet in a short time you can keep them in the cupboard. If you think that you won’t use them all at once store them in the fridge or freezer until you are ready to use them, they will last for months in there.

Can Dried-Anchovies Go Bad?

Yes, Dried-Anchovies can go bad if you store them incorrectly. As stated above they need to be stored in a cool dry area, if you allow them to touch moisture or live in a very humid climate there is a high chance of them becoming soft and can turn mouldy.

Can You Eat Dried-Anchovies Raw?

Yes, they can be eaten dried and uncooked but they are very salty and fishy in taste. However, I wouldn’t recommend eating them like this, due to the high salt content and some people may get an upset stomach by eating these raw. They are so much nicer when cooked.

How to clean Dried-Anchovies?

First, you will need to clean the dried anchovies by washing them several times in clean, cool tap water, and then drain well. When you wash dried anchovies, you are not only cleaning them, you are making them less salty.

How to dry anchovies?

After washing the anchovies, they need to be dried, place them in a single layer on absorbent paper, and pat them dry with another piece of absorbent paper. Then allow them to air dry for about 30 – 60 minutes. Make sure that they are quite dry, this will help to avoid the oil splattering when they are fried.

How to fry Dried-Anchovies until crispy?

FRIED ANCHOVIES

When cooking dried anchovies, there needs to be enough oil in the pan to cover the fish. The oil needs to be heated on high until it is hot, and then just before adding the ikan bilis reduce the flame to medium high. Cook the fish in batches, stirring them from time to time until they become a dark golden-brown colour.

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