Anchovies (Ikan Bilis) Stock
Posted by: Ange on: Saturday, January 12, 2008
What are Anchovies?
Anchovies are a family of small, common salt water fish. They are preserved by being gutted and salted in brine, matured, then packed in oil or salt till they acquire a characteristic strong flavor.
In the South East Asian countries, anchovies are known as ikan bilis with ‘ikan’ being the indonesian word for fish. Anchovies can also be used to make fish stock and the stock are usually use as a base for noodle soup or traditional Korean soup.
Anchovies can concentrate domoic acid which causes amnesic shellfish poisoning in humans. Therefore when preparing the stock, it is always good to give the anchovies a good rinse and soak in the warm water.
But the rich source of calcium in anchovies is an undeniable fact.
Preparing Anchovies Stock
This is really easy to prepare and a lot less time consuming than the chicken stock. This is always what I will prepare when I am in a rush.
Ingredients:
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2L (8 Cups) Water
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200g Anchovies
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10-12pcs Red dates (seeds remove)
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4 slices Ginger
Prepare:
- Rinse and soak the anchovies for awhile. Drain and put aside
- Soak the red dates in a cup of hot water.
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Method:
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Put the 2L of water to boil
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Bring anchovies, red dates and ginger together.
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Place it in the boiling water and simmer it for 30 mins.
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- Note: When the stock has cooled down, you can strain out the stock and keep it refrigerated for 1 week, scooping only the desired amount you want to use.
