I grew up eating dried anchovies known as ikan bilis here. I wasn’t a fan of dairy products when I was a baby and a toddler so anchovies powder was my staple as a calcium substitute.
Usually this anchovies dish is served with peanuts in Korean restaurants in Malaysia. I suppose it does resemble the nasi lemak ikan bilis and nuts.
I prefer the spicy one with gochujang (korean chilli paste) and used to cook it a lot in Glasgow when I was a student. It was also a friend’s favourite.
However this time around I am going to do a non spicy one for the dinner party so that it is children friendly.
Myulchi Bokkeum (Stir Fried Dried Anchovies) Recipe
Ingredients
400g Small Anchovies
2 tbs Cooking oil
1cm Sliced Ginger
1 tbs Soy sauce
1 tbs Sugar
1 tsp Garlic
1 tsp Sesame oil
1 tsp Roasted sesame seed
Method
1.Toast the anchovies on the pan (without oil) until dry
2. Add cooking oil and ginger and fry until slightly brown
3. Add garlic, soy sauce, sugar and sesame oil and fry it for a few minutes. Adjust seasoning to taste.
4. Mix in sesame seed and let it cool.
Remove ginger before serving. It keeps in the refrigerator for 1 week.