Ikan Bilis Medium Dried Anchovies with Head On for Snacking, Cooking, Side Dishes 100g by Jeeny's

I bake mine for ten to fourteen minutes at 180 degrees centigrade, then let them cool on their baking tray, where they fully dry out. The aim is to get them as crunchy as potato crisps. I then serve them beside, not on top of the curry, to keep them crisp. As I eat, I add a fish or two to each mouthful. Utterly delicious, with a crackle to it.Any surplus baked fish can be stored in airtight glass jars. I can't say how long they keep like this: I eat them in a day or three, in lieu of crisps and suchlike...too delicious to keep for long.Unbaked, in an opened sachet, they keep for several months in a fridge-- still good after three or four, in my experience.NEWSFLASH: I hadn't bought a packet for a very long time. They are now much saltier than I remember, presumably for storage purposes. I found that this had no noticeable effect when combined with a curry. It does, however, limit their appeal as a snack.

Love them for my delicious food, but it costs money to get them.

It is a disappointing. It is basically salted anchov dried a bit. As it is, it is soft and VERY salty. I had to de-salted by boiling it in the water 15min, add some flavor, and dried completely in the AirFryer at 100°C for 40 min. Then I could eat as a snack. This is too much. I would not recommend it.

It looks freshly made and it taste good

It states for snacking! My definition of snacking means to eat out of the packet! On reading the packet you have to fry them up! If you want them less salty soak in water! It may be you can eat them as is but I don't intend on eating them in their current state.

Was just as described

I use these in South East Asian recipes that require ikan bilis, and they serve the purpose well.

Prompt delivery