cooking with tiny dried fish
- jen kalb Jul 25, 2006 05:56 PM
I have some chinese and malaysian stir fries in which I want to use the tiny dried silver sardines or anchovies - what prepareation of these is needed before cooking? Do they need to be beheaded? soaked?
Aren't they supposed to stay hard? That's thew way I've had them in restaurants... like in Nasi Lemak for example.
I wasn't clear in my reply. I was referring to Chinese cooking. The crispy anchovies in Malaysian cooking don't taste hard to me, just crispy, but I've never tried cooking these so I don't know how they're prepared.
We haven't used them for cooking but the pups love to snack on them. They just munch them whole.
I can't see why you would remove the heads---seems you would loose flavor and they are pretty small. If you eat them heads on as a snack, I think you'd cook with them heads on as well.
I only use them in soup stock. Tiny dried fish floating in a sea with tofu cubes, ginger, diced white radish (daikon).