Ikan bilis is a much loved ingredient in Malaysian cuisine. It is small, and tasty and is popular in the whole of Asia. Its other name is anchovy. but it is important for the making of fish stock in Malaysia, China, Korea and Japan.
Ikan Bilis is easily deep fried and is often served in a bowl with fried peanuts to beer drinkers in Malaysia and Singapore.
In Thailand, a favourite way of using ikan bilis to to prepare it as a salad with lots of onions, chillies, limes and some vegetables. The dressing is very simple, made from lime juices, some sugar , pounded chillies, fish sauce and vinegar and salt.
It is often served as a side dish.
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