Anchovies Powder

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.