Wednesday, January 19, 2011

Ikan Bilis (Anchovies) Mee Soup


A rainy day is a soupy day (Egg Rasam & Chicken Black Vinegar Ginger), or a soupy day (Curry Chicken Noodles & Mutton Mee Hoon Soup) is a rainy day. Whatever. I'm okay my beloved followers. I'm perfectly fine. Just that sometimes this intro thingy can crumble-rumble-tumble my thinking. So, I thought. Why not a different style of starting a recipe, also, maybe to get you thinking as in to wake up your sleeping brain. Alright, let me pop-up-get-up with this recipe. I've already said. Still, I'll repeat again. A bowl of piping-steaming hot soup swimming with noodles is forever the hungriest dish for cold weather (Mee Rebus, Assam Laksa & Prawn Mee).  Today, we are going to make the stock with anchovies/bilis. Why not? You have any problem with Malaysia's and nava-k's most love dried and salty bilis? Whether or not, you got no choice. Bilis flavoured stock it is for this Ikan Bilis (Anchovies) Mee Soup. While you read and figure out if you want to try this recipe, I'm moving on with my life. Take care.

Ingredients
2 tbsp anchovies (rinsed)
Yellow noodles/mee (as needed)
4 pips garlic (chopped)
10 fish balls
1 piece fish cake (sliced)
3 stalks spring onion (shredded)
1 tsp anchovies granules (optional)
3 tbsp oil
1 1/2 liters water
Salt and pepper for taste.

Method
In heated oil, fry garlic till crispy.
Remove and keep aside.
In the same oil, fry anchovies till crispy.  
Remove and keep aside. 
Carefully pour water in this oil and season with granules and salt.
Simmer the broth to heat through. 
Blanch fish balls and fish cake in  the broth
Remove and assemble with the rest of the ingredients including the fried garlic and anchovies.
Pour stock over and dive in immediately.
Oh, don't forget sliced chillies in soy sauce. 
Don't forget to trend alongside "cook with nava-k" on every other social media please!
  


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4 comments:

  1. I rarely leave comments on blogs that I visit. But your blog is so interesting that I wrote a comment here. Fixed write and I wait for the next post. Thank you

    ReplyDelete
  2. Thank you so much for your great comment. You made my day.

    ReplyDelete
  3. love your recipes! i cant cook tt well, but your photos always make me drool ;-)

    ReplyDelete
  4. Taste better if the anchovies is crispy.

    ReplyDelete

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