Anchovies is also known as Ikan bilis in Malaysian.

Ingredients: 100% Anchovies

Ikan Bilis/Dried Anchovies (split)

A much loved ingredient in South East Asia

Premium anchovies from Malaysia.

Packaging: 200g and 500g

Ikan bilis (in Malaysian) is also known as anchovies in English.

Anchovies are small, salt-water fish and are easily found is most parts of the world. They are important in Asian as well as Mediterranean cuisines.

In Asia, we would eat them differently to Australia. The traditional method of processing and preserving anchovies in Asia is to salt them and dry them under the sun, and then eat them whole – including the head, bones and tail; of course we would usually gut them before cooking and eating.

Growing up, we used to have to gut the anchovies ourselves; however, nowadays, most dried anchovies that I come across have already been gutted. So all we need to do is wash and cook them.

In my family or mostly in Malaysia, we usually use ikan bilis as stock or deep fry them and serve as a crunchy topping, or eat them whole with sambal in nasi lemak.  As for stock, instead of using chicken/meat bones, we substitute ikan bilis as an alternate source of protein and umami flavour.

I use ikan bilis as stock over here in Australia most of the times, especially for a steamboat stock. The reason is that it is less oily, and we will be adding meat and seafood to the steamboat later on anyway.

Simple recipe for babies when they first starting solid:

When my children started solids, I used to cook porridge for them using ikan bilis as stock for the added sweetness. For example – pork porridge, I would boil the ikan bilis in the water together with rice. Once the rice had softened, I would add some pork fillet and vegetables, such as broccoli or cauliflower and carrots.

When all ingredients are cooked and softened, remove the anchovies and then blend the porridge. I use this method for fish porridge as well. This way, there is no need to further add salt or any flavouring to the porridge, as the dried anchovies have some salt from the preservation stage, and they also provide the sweetness/ umami flavour for the porridge.

How long can you keep the dried ikan bilis?

Ikan bilis is already dried, so a pack can be kept in a cool dry area for up to 1-2 years (by use-by-date) or I usually keep them in the fridge or freezer. They will last for quite a while.

From the Nyonyalicious shop

200g and 500g pack

 500g Richmond Brand

Larger anchovies


Larger fish | Split | Cleaned | Gutter | No Head


Boy Brand 200g pack



Cleaned | Gutted | No Head | Split & whole

Ong Brand 500g



Cleaned | Gutted | No Head | Split & whole

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