You are here: Home / Archives for Food / Recipes

Recipe: Fuzhou Red Wine Chicken

August 9, 2016 By 7 Comments

Being Fuzhou (Foochow), it is a tradition to celebrate both the first day of Chinese New Year and our birthdays with a bowl of Fuzhou red wine chicken mee suah (ang zhao mee sua).

This one-dish meal contains sesame oil, lots of ginger, rice wine and rice wine lees. Sounds like a confinement dish, where these “heaty” ingredients are used to nurse a mother’s body back to good health.

We Fuzhou folks eat good stuff #justsaying

Fuzhou Red Wine Chicken mee suah

Having said that, I’ve come to believe that this Fuzhou tradition is only adhered by the Fuzhou community in Malaysia and Singapore. Remember the relatives that we unexpectedly found in China? WELL! They do not feel the same as we do about this tradition, because they have no such tradition! While the dish is not foreign to them, they do not particularly consume it during celebratory days.

Turns out, this love for red wine chicken mee suah is purely a Nanyang Chinese thing. I’m all right with that!

***

My Mum learned the recipe from my late grandmother, a legendary cook in our memories. I took it for granted that Fuzhou red wine chicken tastes like how my family makes it – rich, spicy and delicious. Then I found out that it wasn’t true! So I became invested in getting my Mum to commit her recipe to paper.

It wasn’t an easy process. People who are used to cooking have this measurement method – agak-agak. It means a guesstimate, an intuitive form of measuring that comes with frequent practice.

“How much sesame oil to put?”
“You see lor, agak-agak lah.”
“MAMA I CANNOT WRITE AGAK-AGAK IN THE INGREDIENTS, IT’S NOT QUANTIFIABLE!”
“Ok ok ok we take out and measure…”

Haha! I hope you appreciate our effort in documenting this recipe. I admit it was fun for us, a mother-daughter bonding time with many moments like this:

My Mum: What the heck are you doing?
Me: Measuring the ginger la.
My Mum: Where got people measure ginger with a plastic ruler??
Me: Got lah! Me lah!
My Mum: .. -_-”

Hahahahahaha I love my Mum!

***

As is with most Chinese cuisine, the most exhausting part is gathering the ingredients. My family’s Fuzhou red wine chicken recipe calls for: chicken (duh), dried mushrooms, Bentong ginger, garlic, sesame oil, rice wine and rice wine lees.

My Mum is a bit atas – she’d only make this recipe using kampung/ village chicken, or free-range chicken. I have less standards for myself, I’m okay with using regular chicken, or loose pieces of chicken instead of one entire bird.

Personally I’m not fussed about the meat because I care more about the soup.

There’s the dried mushrooms which you have to soak and cut. The measurement below is just an indication, that was how much we use for this recipe. Because I’m a mushroom person. Use however much or little mushrooms you want.

There’s the garlic cloves, peeled and smashed. There’s the ginger, use Bentong ginger if you can get it. It’s more expensive, but worth the extra moolah. For this recipe, we used approx 200g, or 32in. I know because I measured using a plastic ruler. YES IT IS A LOT OF GINGER!

Fuzhou Red Wine Chicken - ingredients

It is not difficult to get red glutinous rice wine. If you know someone who knows someone (preferably Chinese), you’d be able to get it easily. Otherwise, just make a trip to Sitiawan and stock up.

It’s the red wine lees that’s more difficult to get. Red wine lees is the residue, the ang zao from making red rice wine. If you know someone who knows someone who makes red rice wine, ask nicely and you might get it for free. You could buy it, but I don’t know where to get it.

Here, just to show you what it looks like: two batches of red wine lees, made by different people.

Fuzhou Red Wine Chicken - ang zao

My family’s recipe uses a lot of this too, for a stronger taste. As we would say, more kick.

Fuzhou Red Wine Chicken - red wine lees

Once you have all the ingredients, it’s time to start cooking! Full recipe below.

***

Heat sesame oil in wok. Add ginger, fry till fragrant. Add garlic and mushroom, fry for a couple of minutes.

Fuzhou Red Wine Chicken - fry ginger

Put in red wine lees (ang zao), fry for a few minutes. Add in chicken pieces, coating each piece of chicken with lees. Let it rest in the wok, for the oil from the chicken to surface.

Fuzhou Red Wine Chicken - coat chicken with lees

Add water, enough to cover the chicken in the wok. Let simmer for a few minutes, then on medium heat, cover the lid and let boil for 20 mins.

While waiting, boil eggs – one for each person. Peel the hard boiled eggs, put aside.

Fuzhou Red Wine Chicken - add rice wine

Add the rice wine and hard boiled eggs, let simmer for 15 mins, stirring the bottom occasionally so that things don’t get stuck at the bottom of the pot. After the 15 mins, switch off fire/heat.

At this point, you could serve the red wine chicken, yay! BUT WAIT! If you want a stronger tasting soup, do like how my Mum does it – cook this late at night, then leave it in the wok (covered) overnight. In the morning, reheat the soup and serve with noodles.

Resting it for a few hours is fine, but overnight is the BEST.

Fuzhou Red Wine Chicken - soup

To serve, cook mee suah according to instructions on packet.

Fuzhou Red Wine Chicken - cook mee suah

Add red wine chicken to the cooked mee suah and serve.

Fuzhou Red Wine Chicken - mee suah and egg

Bon appétit!
(Because I do not know how to say it in Fuzhou.)

Print Recipe
 Fuzhou Red Wine Chicken
Cuisine Chinese
Servings
6 - 8 people
Ingredients
Cuisine Chinese
Servings
6 - 8 people
Ingredients
Instructions
  1. Heat sesame oil in wok. Add ginger, fry till fragrant.
  2. Add garlic and mushroom, fry for a few minutes.
  3. Add red wine lees (ang zao), fry for a few minutes.
  4. Put in chicken, coating each piece with lees. Let it rest in the wok, for the oil from the chicken to surface.
  5. Add water, enough to cover the chicken in the wok. Let simmer for a few minutes.
  6. On medium heat, cover the lid and let boil for 20 mins.
  7. While waiting, boil eggs - one for each person. Peel the hard boiled eggs, put aside.
  8. Add rice wine and hard boiled eggs. Let simmer for 15 mins, stirring the bottom occasionally. After this, switch off fire/heat.
  9. RECOMMENDED: Let the red wine chicken sit for a few hours for a stronger taste.
  10. To serve, cook mee suah according to instructions on packet. Add red wine chicken to the cooked mee suah and eat like there's no tomorrow.

This recipe serves quite a few people. If you’re #foreveralone, keep the portions you want to eat within the next couple of days in the fridge. Then freeze the rest… or do like I do, share it with friends. At any time, add water to the soup if it is too strong, which is usually the case when it’s kept in the fridge.

Selamat makan!

7 Comments Filed Under: Recipes Tagged With: , , , , ,

Recipe: Lance’s Clam Chowder

July 8, 2016 By 2 Comments

One of my favourite pick-me-ups is a big hearty bowl of warm, filling soup. It speaks of comfort and reassurance, each spoonful as nourishing as a sympathetic personal Agony Aunt.

My friend, Lance, makes that kind of wholesome soup. His clam chowder never fails to lift my spirits, even long after he stopped making them to make way for other types of soup. I’ve replicated his clam chowder recipe many times, and blogged about it a few years ago.

I’ve learned a few things since then, and feel a need to refresh the recipe post. Here you go, with the full printable recipe at the bottom of this post.

Recipe Lance Clam Chowder - with mussels
Lance’s creamy clam chowder, mussels optional

Regular chowder is ridiculously easy to make. There’s no rocket science involved – just assemble the ingredients, throw them into a pot, and wait.

Surely there must be a catch! Well, yes. There are clam chowder recipes where they call for fresh clams. This recipe is not one of them. Here, we use canned clams, separate juice from clams and put aside, please. I normally use 2 cans, but feel free to add an extra one or two cans for a deeper, richer flavour (and get more clams in each spoonful!).

Here’s the tricky part – where I’m at, it may not be easy to get inexpensive canned clams. We normally get the Rex brand (pictured below) but it’s increasingly difficult to find them. There are imported canned clams, but they cost an arm and a leg, not prices I’d be willing to pay. So, good luck finding your clams, OR you could use fresh ones. Just Google and wield your cooking creativity.

Since this is a New England-style, we need milk and cream. We use evaporated milk – in Malay, it’s susu sejat (super expensive) or susu sejat penuh krim (reconstituted, less expensive). For milk, use either heavy, or double, or thickened cream. Use regular cooking cream only if you can’t get heavy cream.

This recipe calls for a whole bottle of (cheap) dry white wine, e.g. Pinot Grigio, Sauvignon Blanc, Chardonnay. Don’t want wine in your soup, even though the alcohol would have fizzled out before it reaches your bowl? Well then, just replace with more stock or water.

For stock, I’ve tried and tested regular vs salt reduced; the latter always wins. I’ve also tried cube stock, but still I prefer Campbell’s salt reduced beef stock.

What about bacon? Bacon, as unhealthy as it is, is possibly one of my favourite things in the world. You would probably have guessed by now that I have many favourite things, but really, bacon ranks quite high on my list. However if you do not share my love for bacon, you can substitute (pork) bacon with beef bacon or turkey ham. Think cured, think salt.

Fresh or dried herbs? I’ve used both in different versions. All good to me!

Recipe Lance Clam Chowder - ingredients
Not an inexpensive clam chowder recipe

Wash, chop, separate, sort your ingredients. Then it’s time to assemble and cook! Please Google for the right amount of substitution.

Recipe Lance Clam Chowder - aromatics

Start off with heating up oil in a big pot. Cook onions, celery and bacon for a few minutes.

Add clam juice, evaporated milk, cream and potatoes. Let it boil for a minute or two.

Recipe Lance Clam Chowder - potatoes

Add thyme, bay leaves, and wine. Boil for a couple of minutes.

Recipe Lance Clam Chowder - wine and thyme

Add beef stock, boil for 30 minutes.

Then simmer for another 30 minutes.

Recipe Lance Clam Chowder - boiling soup

Use a hand blender or food processor to blend the chowder till smooth. Don’t have a blender? Don’t bother. For real, don’t waste your money and time with this recipe if you ain’t got a blender.

Once blended, put the pot back on the stove/heat. Add clam meat and dill, and mussels if you have them. Simmer for a few minutes.

Recipe Lance Clam Chowder with bread

Serve with black pepper, warm bread and a smile on your face.

Recipe Lance and his creamy clam chowder

That’s the recipe namesake enjoying his own chowder. Thanks for sharing the goodness, Lance!

Print Recipe
 Lance's Clam Chowder
A rich, delicious clam chowder recipe that uses only stock and wine for broth.
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
6
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
6
Ingredients
Instructions
  1. Heat olive oil in a big pot. Add onions + celery + bacon to cook for a few minutes.
  2. Add clam juice + evaporated milk + cream + potatoes. Let it boil for a minute or two.
  3. Add thyme + bay leaves + wine. Boil for a couple of minutes.
  4. Add beef stock. Boil for 30 minutes then simmer for another 30 minutes.
  5. Use a hand blender or food processor to blend the chowder till smooth.
  6. Put the pot back on the stove. Add clam meat and dill, and mussels (optional). Simmer for a few minutes.
  7. Serve with cracked black pepper.
2 Comments Filed Under: Recipes Tagged With: , , ,

Recipe: Banana Muffins in Airfryer

May 7, 2015 By 5 Comments

Finally a baked goods recipe that I’m happy with!

There’s SOMETHING about baking that I could NEVER get right. I blame it on… well, non-hereditary non-talent. My mother and sister bake delicious treats; wait a minute, I didn’t inherit that bit!

Cooking is forgiving. Missed out an ingredient? Don’t worry, there’s always something else to make up for it. So easy to fake it like a pro, bro!

But baking! It’s like thermodynamics to someone who doesn’t know what thermodynamics means, yet uses it as an example in a baking-related context! The nerve of these plebeians…!

But yes, baking. There are strict rules and principles to follow, which do not bode well for a person who cannot follow instructions, i.e. me.

Still I tried and tried. Failure played in my mind like a lingering bad dream (and a boy named xxx). Obsessed? Me? Never! 😛

I just want to BE ABLE to bake SOMETHING that I would eat.

… and I finally did.

Banana Muffin baked in air fryer

This Banana Muffin recipe contains 2 eggs, NO oil and NO butter. This results in an old-fashioned dense muffin, NOT light nor fluffy. Almost like a heavy quick bread type. Rich, filling, moist, slightly chewy and not too sweet. This recipe makes 12 large muffins.

Wet Mix
4 ripe bananas (Cavendish size)
2 eggs
90g brown sugar (100g for white sugar)
1 tsp vanilla essence
3 tbsp milk (can substitute with unsweetened applesauce)
1 spoonful Nutella (optional)

Dry Mix
250g flour (whole wheat or plain)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 tbsp cocoa powder (optional)

Optional
1 handful chopped walnuts
Chocolate sprinkles
Dried fruits

Banana Bread Muffin - ripe bananas, eggs

1) Mash ripe bananas in a bowl, then add the rest of “Wet Mix”. Combine well.

Banana Bread Muffin - flour mix

2) Sift “Dry Mix” then add to “Wet Mix”. Gently fold to combine, but do not stir vigorously.

Banana Bread Muffin - walnuts

3) Add in any optional chopped walnuts, dried fruits or chocolate sprinkles. Chocolate sprinkles should be in EVERYTHING.

Banana Bread Muffin - cake mixture

4) If oven, pre-heat to 175°C. If airfryer, pre-heat to 120°C.

Pour in batter to muffin cups. Bake in oven for 20-25mins, and in air-fryer for 30mins, or until a toothpick inserted in the middle of the muffin comes out clean.

Banana Bread Muffin - airfryer

5) Get excited because you just made delicious muffins!

Moist Banana Muffin baked in air fryer

Yes I don’t make beautiful muffins, but they sure tasted great! Now that I successfully made this, I can retire my baking ambitions.

5 Comments Filed Under: Eating In, Recipes Tagged With: ,

Recipe: Salted Vegetable and Tofu Soup

April 29, 2015 By 2 Comments

One of my favourite soups is also the easiest and fastest to cook. It takes just one hour and 6 ingredients to make a large pot of delicious Salted Vegetable and Tofu Soup.

Chinese salted vegetable and tofu soup - bowl

The only hazard in making this soup is, uh… To cut a long, sad story short, I do not recommend slicing slippery salted vegetables with a sharp Zwilling knife when you’re in a hurry. Not if you like all your fingernails intact 😛

… that’s it. There are no other stories related to this Chinese pot of deliciousness. It’s bursting with simmered bone broth goodness, marked with a satisfying saltiness that pairs great with soft tofu.

Also, the ability to whip up such simple home-cooking makes you look like a kitchen goddess because it reminds people of family. True story.

AND being thought of as a goddess of any kind is one of the most absurd, yet strangely appealing feelings ever. You should try it once in a while.

So make this soup already!

… Wait wait, a few more notes to share:

… On the bones, use chicken if you can’t or don’t like pork.
… On salted vegetables, it’s pickled/salted mustard greens that looks like this *click*. Wet markets will have them, some hypermarkets may not carry them. There are many kinds of salted vegetables, remember it’s the “wet” one.
… On tofu, use firm or pressed tofu. Eat tofu, it’s good for you!
… On ginger: I buy a big one, slice it up and freeze the rest. I don’t use ginger all the time, and it is wasteful to buy when you only need a little.

Frozen ginger slices
Frozen ginger slices at my convenience!

Okay, NOW let’s get to it:

Chinese salted vegetable and tofu soup - method

1) Blanch 300g pork/chicken bones in a pot of boiling water. This removes the scum.

2) Remove and transfer to another pot of water with a couple ginger slices. Let it come to a boil, then simmer for 30 – 40 minutes.

3) Use this time to slice up a packet of salted vegetables (cut it however you like to eat it), 2 tomatoes and a box of tofu. Personally I like everything bite-size. Watch out for your fingernails.

4) Put in salted vege and tomatoes to cook for 10 mins. If you want a saltier taste, this is when you put in a pickled plum. I find it unnecessary.

5) In the last 5 mins, put in tofu and let it simmer before serving. If you’re using prawns and/or meat slices, this is the time to put it in.

Chinese salted vegetable, tomato and tofu soup

Ta-dah, a nice bowl of Chinese soup ready to be consumed, nom nom nom nom… Go on, make soup and let your domestic goddess shineeeeeeee!

(Ingredients and method all above. I’ll update again with Printable Recipe when the plugin decides to work again)

2 Comments Filed Under: Eating In, Recipes Tagged With: , , ,

Recipe: Chinese ABC Soup

December 3, 2014 By 13 Comments

In my increasingly limited spare time, I find myself wondering: who first made ABC soup, and why the heck did they call it the ABC soup??

A typical Chinese ABC soup contains meat (either pork or chicken), onions, carrots, tomatoes and potatoes. The recipe is flexible so you can add an assortment of ‘related’ goodies – sweetcorn, dried scallops, dried oysters, red dates, goji berries, Chinese (napa) cabbage, meatballs etc. All these extra ingredients are to encourage the natural sweetening and flavouring of the soup.

So where’s the A, B and C?

On the Internet, some people claim that it’s called ABC soup due to vitamins A, B and C from the vegetables. Others say because it’s easy to make, as easy as ABC.

So no one knows. Fine, I guess it doesn’t really matter, so long we can keep making and enjoying this light, nutritious deliciousness. I also need to think about other things in my spare time.

By the way the first vitamin was discovered in the year 1910. This means vitamins aren’t part of traditional Chinese medicinal and healing concepts. Okay I’ll stop now!!

Indeed, the Chinese ABC soup is ridiculously easy to make. So long you have the ingredients, a stove and 3 hours to spare, you are in for a treat!

Chinese ABC Soup
Chinese ABC soup with a lot of ingredients, because I can.

Here’s how you do it the extravagant, Suanie-way in the following order:

Core Stuff:
– 3 litres water
– 300-400g pork/chicken bones/meat
Optional:
– 6-8 dried red dates
– 6-8 dried scallops
– 6-8 dried oysters

Blanch bone/meat in boiling water to remove scum. Remove, and place in 3 litre water along with the optional ingredients. Let boil then simmer for 30 minutes.

Main Vege:
– 2 carrots, peeled and cut into rough chunks
– 1 potato, peeled and cut to chunks
– 2 tomatoes, quartered
– 1 large onion, quartered
– 1 sweet corn, cut to chunks
– 1/2 of a whole garlic bulb
– some whole white peppercorn
Optional:
– a handful of goji berries, mmmm

Dump into pot and let simmer for 1.5 to 2 hours.

Secret Kicks:
– Some Chinese napa cabage, cut to chunks
– Fuzhou meatballs, yummmmm!

Put in Chinese napa cabbage in the final 30 minutes, and the meatballs in the final 5-10 minutes. Add salt to taste, but we don’t usually do that as the soup is so flavourful by now.

This recipe serves 4 – 6 people. If you’ve made too much ABC soup and are bored by it, try this trick that my grandmother taught me:

Blended Chinese ABC Soup
Blended Chinese ABC Soup

Remove all meats. Don’t want them by now. Strip corn from cob (if there are any left), and together with the rest of the remaining vegetables and soup, BLEND!

… in a blender, of course…

Then add salt and black pepper, and you have Chinese ABC Soup with a twist!

Enjois.

13 Comments Filed Under: Recipes Tagged With: , ,

Recipe: Old Cucumber Soup

November 25, 2014 By 5 Comments

The saying “Old is Gold” is exemplified in a hearty pot of Chinese-style old cucumber soup. This humble vegetable with its seemingly dried-out, dark yellow/brown wrinkly skin (like how mine will be when I’m 80) is a secret Chinese cooling weapon. It’s a Yin ingredient, used to help cool down your body when it’s ‘heaty’.

Yes I know cucumbers are categorically fruits. There are more interesting things to argue about.

More importantly, this soup reminds me of home – warm, nourishing and loving. Hold on, I’m feeling my Mom bursting with pride here… 😛

My Mom doesn’t skimp on soup ingredients. She uses good stuff and would put in more than necessary (e.g. more pork bones for a really rich, filling soup flavour). The end result is very telling, and I’ve learned from my Mom to go all out for a bowl of good soup.

Here’s my Mom’s recipe for Old Cucumber soup with pork ribs. For halal-friendly friends, substitute with chicken bones and bits. Full recipe at the bottom of the post.

Chinese Old Cucumber Soup - dry ingredients

Have these dry ingredients ready: a whole bulb of garlic, a handful of dried scallops, a few red dates, a few pieces of dried oyster, and a piece of dried cuttlefish (optional).

Chinese Old Cucumber Soup - old cucumber

Get a medium-sized old cucumber. Wash and scrub the skin clean. Cut into half, remove the seeds, cut into smaller slices.

Chinese Old Cucumber Soup - clean scum

I use about 300g to 400g of pork bone + soft ribs (yun guat). Even though the pork ribs would have not much flavour left, I still enjoy gnawing on the soft bones. You can use any types of pork bone for soup.

To clean the pork bone+ribs and scum, put them in a pot of boiling water for a few minutes. Remove the bones, put aside, and throw out the water.

Chinese Old Cucumber Soup - pot

Fill a pot with water, dump in all your ingredients: dry ingredients, pork bone and old cucumber. How much water? Enough to fill your pot, not too much that it’d overflow.

Okay, slightly more than 2 litres of water.

Chinese Old Cucumber Soup - boil

Bring to a boil, then simmer for at least 2 hours. If I have the time, I’d leave it on for 3.

Chinese Old Cucumber Soup by Suanie

When it’s ready to be served, the soup is thick, hearty and slightly mushy from the flesh of old cucumber. We don’t usually add in salt as the ingredients give so much flavour to the soup. If you’d like to add a bit of salt, do it before serving.

And… nom!

Print
Recipe: Old Cucumber Soup + Ribs Soup

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Yield: 4 to 6

Recipe: Old Cucumber Soup + Ribs Soup

Ingredients

1 old cucumber, medium size
300g to 400g pork bones/ ribs/ chicken bones (more for chicken)
2 to 2.5 litres of water
1 whole garlic bulb
6 - 8 dried oysters
6 - 8 dried scallops
6 - 8 red dates
1 piece dried cuttlefish (optional)
Salt to taste (optional)

Instructions

  1. Clean old cucumber, remove seeds. Slice half, length-wise. Cut into smaller slices.
  2. In a small pot of boiling water, put in pork bones for a few minutes. Remove and put aside, discard water.
  3. In a pot of water, put in all ingredients (except for salt). Bring to boil and simmer for at least 2 hours.
  4. Add salt to taste, if necessary.
  5. Serve with a side of Zhang Yimou.
http://www.suanie.net/2014/11/recipe-old-cucumber-soup/

5 Comments Filed Under: Recipes Tagged With: , ,

Crispy Air-Fried Ikan Bilis (anchovies)

November 12, 2014 By 9 Comments

Do you own an air-fryer? If not, you should seriously consider getting one! There are many upsides to having an air-fryer in your kitchen, but my favourite is this: NO MORE SPLATTERING OIL EVERYWHERE!

That’s right! Whether you’re ‘frying’ fries, nuggets, fish, meat or whatever that you’d like to cook, you can say goodbye to two things:

1) Wastage of cooking oil. With the air-fryer, you only need minimal oil to lightly coat your ingredients.
2) DID I MENTION NO MORE SPLATTERING OF OIL IN YOUR KITCHEN?

One of the first things I tried with my Phillips AirFryer is frying ‘ikan bilis’ (anchovies). Those little delicious morsels that we add on to fried rice, nasi lemak, soup noodles… everything! Normally I hate to deep-fry anything, because see above (1) and (2).

Here’s how you can get crispy ikan bilis using the air fryer in less than 30 minutes!

Crispy Ikan Bilis - anchovies - method

1) Have anchovies. If you’re eating them and not making stock out of ’em, get the better grade, cleaned ones. Unless you have plenty of time to remove the head and insides of the fish.

2) Wash ikan bilis, twice. For the super kitchen noobs (like how I used to be), this means: in a bowl of water, put in the ikan bilis. Wash it around a bit. Pour out dirty water, refresh with new clean water. Wash the ikan bilis a second time.

3) Remove the ikan bilis, spread out on paper towels to dry. Either leave it there for it to dry naturally, or use more paper towels to hasten the drying process. Slightly damp is acceptable. But no dry, no crispy.

Crispy Ikan Bilis - anchovies - airfried

4) Use a wee bit of cooking oil, just enough to coat the ikan bilis on the surface.

5) Pre-heat the air-fryer for 3mins at 200°C. Then dump the ikan bilis into the air-fryer net.

6) Cook for 10 minutes. Somewhere at the 7min mark, take out the net and give it a quick good stir, then put it back in to cook.

Crispy Ikan Bilis - anchovies

7) Congratulations, you now have crispy air-fried ikan bilis! Consume immediately nom nom nom nom nom nom… or store in an air-tight container for up to 2 months.

Actually I’m not VERY sure how long it keeps for; I kept mine for 3 months, then took it out and ate a few, still crispy and I’m still alive. So there.

Enjois!

9 Comments Filed Under: Recipes Tagged With: ,