{"id":171,"date":"2008-12-26T15:33:22","date_gmt":"2008-12-26T07:33:22","guid":{"rendered":"http:\/\/werynice.com\/home\/?p=171"},"modified":"2008-12-26T15:33:22","modified_gmt":"2008-12-26T07:33:22","slug":"how-to-make-your-own-anchovy-powder-%e6%b1%9f%e9%b1%bc%e4%bb%94%e7%b2%89-to-make-instant-stock","status":"publish","type":"post","link":"https:\/\/werynice.com\/home\/?p=171","title":{"rendered":"How to make your own anchovy powder (\u6c5f\u9c7c\u4ed4\u7c89) to make instant stock"},"content":{"rendered":"<p>It is good to make this and keep in fridge, so that you can make anchovy (ikan billis) stock instantly.\u00a0 You can keep this for up to a year in an air tight container in the fridge.\u00a0 You need a grinder for this.<\/p>\n<p>Get 500 grams of anchovy (or any amount).\u00a0 Optionally for hygiene, you can wipe the ikan billis with a wet cloth, or I prefer to wash it, also to remove some saltiness. Dry it under hot sun.\u00a0 Using wok or frying pan, with very low heat, without oil, pan fry the anchovy until very dry and crispy (use low heat to prevent burning before drying).\u00a0 You need some patience here, as this will take up to 30 mins.<\/p>\n<p>Allow the anchovy to cool to room temperature.\u00a0 Put into grinder to grind till fine powder (make it really fine).\u00a0 Note that after turning off the grinder, do not open cover immediately as the very fine powder may &#8220;float&#8221; out, wait for few minutes.\u00a0 Scoop (again don&#8217;t pour as powder is very fine and will float in the air) into airtight jar and keep in fridge.<\/p>\n<p>When you need to make pot of\u00a0stock, add 1 teaspoon of powder into 1 pot of boiling water and allow to boil for 2 mins.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It is good to make this and keep in fridge, so that you can make anchovy (ikan billis) stock instantly.\u00a0 You can keep this for up to a year in an air tight container&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_s2mail":"","footnotes":""},"categories":[14],"tags":[175,176,39],"class_list":["post-171","post","type-post","status-publish","format-standard","hentry","category-cooking-tips","tag-anchovy","tag-ikan-billis","tag-stock"],"_links":{"self":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=171"}],"version-history":[{"count":0,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/171\/revisions"}],"wp:attachment":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}