Dried Anchovy Relish

Preparation info
  • makes about

    350 g

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

These make an excellent dry relish or garnish, and are also a popular salty, crunchy snack with drinks. They must be fried very crisp, and served and eaten before they become in the least stale or soft. In an airtight container, they should stay in peak condition for at least 4 days. Do not refrigerate! Look for the anchovies without heads that are sold in Oriental food stores, labelled ikan teri or ikan bilis. If you can only get them with heads still on, cut these off and discard.