No one can spend any significant amount of time on the Malay Archipelago with developing a taste for Ikan Bilis. A tiny dried anchovy that is abundant in the tropical waters and forms a major source of protein for many of the almost half a billion population that lives there. Though developing a taste for it may take some time. It wasn't until I was force fed it breakfast, lunch and tea somewhere in the jungles up behind Ipoh on Peninsula Malaysia that I developed a taste for it. A couple of young guides, who were responsible for cooking and supplies seemed to think that one large handful per person was the appropriate quantity to go in any and every dish. I cant say they were great cooks, industrious yes but not great. One meal was made entirely from plants found in the surrounding Jungle plus one handful of Ikan Bilis per person. Needles to say Ikan Bilis has become my second Vegemite, I love it but many simple cant handle it. Though here I present a recipe that almost everyone loves, after all half a billion people cannot be wrong.

I first come across this dish in North Sumatra where the young Batik hosts would eat it with rice for dinner every night, as a matter of fact it was this, rice and an egg almost every meal, not much sustenance really but these muscular young lads were fitter than I have ever been. It took much sticky beaking to actually get a look at the girls making it. For whatever reason I wasn't aloud anywhere near the kitchen. The minute I poked my head in they would all stop working and yell "Bodoh This", "Orange Putih That" which I think means "Oh the white man is so handsome how are we supposed to focus on cooking". However I did manage to get the recipe and its dead simple and delicious.

You will need to procure the dried anchovies,  make sure they are a product of Malaysia or Indonesia to ensure you get the right ones. Take a large handful and fry gently in a small fry pan with plenty of oil. Fry for about 5 minutes until crispy and brown. Remove them from the oil and dry them on paper towel, pour out the remaining oil and wipe dry the fry pan. Add a couple of tablespoons of oil, half a teaspoon of chili powder, half a teaspoon of curry powder and a quarter of a teaspoon of turmeric powder, fry for a few seconds then add, two handfuls of peanuts, a table spoon of palm sugar, or brown sugar as a substitute, add back in the Ikan Bilis and fry until peanuts and Ikan Bilis are coated. Remove and pat dry with paper towel.

Serve as a side dish with curry and rice or as nibbles with an ice cold beer.

For the full recipe see Ikan Bilis - Peanuts.