Anchovies are teeny tiny fishes that were
caught, pre-cooked and sun-dried which can be easily found in most Asian
markets.
It is used to make stock, which in
turn used as soups of noodles. Making stock
involves simmering anchovies for a very long long time.
Another use of anchovies is as a source
of the umami flavor in a dish which is consists of lone vegetable(s). In
this case, the anchovies is normally hard-fried till fragrant before adding in
the bland vegetables. Yet, in the end,
the anchovies are usually discarded and ended up in the trash bin.
Well, a simple way of preparing the
stock is powdered anchovies. Just boil
the water, sprinkler the powdered anchovies, and add in whatever ingredients to
make the soup. No simmering, no long
hours of cooking broth.
Same for stir-fry veg-dish, add a
teaspoon of powdered anchovies in hot oil, quickly throw in all the ingredients,
and stir stir fry fry. No anchovies
leftovers, no kitchen waste.
To prepare powdered anchovies, first
dry the anchovies in oven at < 100⁰C for some time. let it cool when it’s done. The anchovies should be hardened once
cooled. Then, blend it with food
processor. Blend it not too fine, not
too coarse. Keep in tight glass bottle,
away from sunlight, best in cool dry
place.
Posts
