Wednesday, January 19, 2011

Ikan Bilis (Anchovies) Mee Soup

A flavorful stock says it all about the essential taste for a noodle dish. Stock can be made with meat, poultry bones or just vegetables for the vegetarian version. Dried anchovies I've also figured out are another foundation for broth. Sure enough, for this mee soup, they flavoured the broth and were later topped over the assembled ingredients.

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

In heated oil, fry garlic till crispy.
Remove and keep aside.
In same oil, fry anchovies till crispy.  
Remove and keep aside. 
Carefully pour water in the 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 over the stock and serve immediately. 
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  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

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

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

  4. Taste better if the anchovies is crispy.


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