The Anchovies Recipe

We believe that all Malaysian have their own home recipe for the authentic anchovies, it is tasty, healthy and most importantly, it can fits all the in most of our daily food！ and not only in Malaysia, anchovies are famous in other country too, and today we will bring some nice anchovies recipe for you to try at home.

Myulchi bokkeum

Myulchi bokkeum (or myeolchi bokkeum) is a popular side dish (banchan) in Korea. The stir-fried anchovies are sweet, savory, sticky and crunchy! This easy recipe also shows how to make it a bit spicy.

Ingredients

  • 1 cup small size mulchi 멸치, (dried anchovies)
  • 2 teaspoons cooking oil
  • 2 - 3 green chili peppers cut into small pieces (optional)

Sweet and Savory

  • 2 teaspoons soy sauce
  • 3 tablespoons rice wine or mirin
  • 3 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons corn syrup or honey
  • 2 - 3 garlic cloves thinly sliced
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Sweet and Spicy

  • 1 tablespoon gochujang Korean red chili pepper paste
  • 3 tablespoons rice wine or mirin
  • 3 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons corn syrup or honey
  • 2 - 3 garlic cloves thinly sliced
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

    • INSTRUCTIONS

    Heat a pan with the oil over medium heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn off the heat. Transfer to a plate.

    Add the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens, about 2 - 3 minutes.

    Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame seeds at the end.


Spinach Soup with Fried Anchovies and Salted Eggs (Serves: 2-3 people)

Looking for a quick, healthy fix? The humble yet tasty Chinese Spinach Soup is here to for you！

Ingredients

  • 3 tbsp oil
  • 1 bunch spinach
  • 50g dried anchovies
  • 3 cloves garlic (bruised)
  • 1.5L chicken stock or water
  • 1 egg (beaten)
  • 2 salted eggs (cut egg yolks into quarters and egg whites reserved)

    • Directions

    THeat 3 tbsp of oil in a pot, add dried anchovies and garlic, stir-fry until fragrant. Then pour in the chicken stock and bring to a boil.

    Reduce to medium heat and simmer for 15 mins.

    Add spinach and salted egg yolks, simmer for a further 5 mins.

    Finally, add in the beaten egg and also salted eggs whites, while gently stirring. Bring the soup to a boil, then turn heat off. Serve immediately.


Dried Anchovies With Peanuts and Chilies

This is the most common dish made of dried anchovies in Malaysia. It usually served as a side dish, for example: nasi lemak. You can make this in a big batch and store them in a closed container. It can last for few weeks.

Ingredients

  • 500gm of shelled peanuts
  • 350ml of dried medium to large anchovies
  • 200gm of red chili paste
  • 30 pcs of Kaffir Lim Leaves cut into small thin strips
  • 140gm of sugar
  • 1 tsp of salt
  • 2 tsp of apple cider vinegar
  • Grape seeds oil for frying

    • Directions

    Heat up oil in a pan. Deep fry peanuts until it turns slightly brown and set aside

    Keep the oil and deep fry the anchovies and set aside

    Heat up about 2 Tbsp of new oil and stir fry red chili and Kaffir Lime Leaves until fragrant. Season with salt and sugar

    Let it cool before placing them in a container

    Get it here and try these recipe yourself!

Anchovies | 500gm/pkt (changshenfood.com)