Basic stock recipe: Ikan Bilis (dried anchovies) stock

The humble ikan bilis (dried anchovies) soup is something that ties me close to home. It’s the most simple, basic of all soup stocks and remarkably easy to make. We use it for just about any soupy meals. Think fish ball soup, rice vermicelli (bihun) soup, mee hun kueh (known in KL as pan mee, mit), steamboat, spinach and preserved egg soup …

It’s probably the first thing you should learn how to make after you moved out from your parents’ house.

If you have need for ikan bilis stock, you should really make it from scratch. It takes only 40 minutes and the best part is, you know exactly what goes into it.

The good thing about making your own stock is that you can make a huge batch, then keep it in the fridge over the next few days. If you’re planning on further use, freeze it and use within 3 months.

This recipe makes about 2.2 litres worth of ikan bilis stock.

Ikan bilis (dried anchovies) stock - a handful

What kind of ikan bilis should you get? Not the expensive types please, those are for eating. The ‘Grade B’ type should suffice, but be sure to remove the head and insides, else the soup will be too bitter.

Ikan bilis (dried anchovies) stock - wash

Wash the ikan bilis under running water, twice. Drain and set aside.

Ikan bilis (dried anchovies) stock - garlic ginger

Take 3 garlic cloves, remove skin and give it a slight squash with your chopper. Use 2 slices of ginger – but if you’re using Bentong ginger (really strong), maybe 1 slice should be enough. If you like your soup slightly spicier (more ginger-ish), use 3. But no more than that as the ginger taste will be overwhelming!

Ikan bilis (dried anchovies) stock - simmer strain

In a pot, pour in 2.5 litres water. Bring to a boil, then add ikan bilis, ginger and garlic. Let it simmer on medium-low fire for 30 mins.

When it’s ready, remove everything in the stock, save for the stock (har har). Remove any impurities with a sieve.

You now have ikan bilis stock, wahey! Rejoice, world!
p/s: Thanks Mom for the recipe! <3

What to do with ikan bilis/dried anchovies stock

# Add noodles/ rice vermicelli + fish balls + leafy greens = meal.
# Use it as your steamboat/hotpot soup base.
# Add spinach + sliced century egg + Chinese wolfberries = soup.
# Add fish ball + leafy greens + thin carrot strips = fish ball soup.
# Use it as base soup for mee hun kueh
# Cook porridge in it = brings your porridge to the next level.

Endless possibilities 🙂