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Fresh and dried anchovies are very popular part of the asian cuisine. anchovies are known as "ikan bilis", "setipinna taty", or in Indonesia "ikan teri", with "ikan" being the Malay word for fish, or "dilis" in the Philippines. In Indonesia, Malaysia, and to a certain extent Singapore, anchovies are used to make fish stock, sambal, or deep fried. Ikan Bilis is normally used in a similar way to dried shrimp in Malaysian cuisine. Anchovy is also used to produce budu, by a fermentation process. In Vietnam, anchovy is the main ingredient to make fish sauce the unofficial national sauce of Vietnam. In other parts of Asia such as Korea and Japan sun-dried anchovies are used to produce a rich soup similar to "setipinna taty". These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovy is used, especially in Korea. Ing: anchovy, salt
Net Wt: 3.5 oz
Product of Malaysia
Availability: Usually ships in 3-4 business days
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