According to this article, a research study was conducted in Singapore in 2015 claimed that anchovies should be eaten whole, including its head and organs - “It
is found that the consumption of the cleaned body resulted in a significant
reduction in calcium (8-fold difference), iron (2-fold difference) and zinc
(1.5-fold difference) compared to the whole anchovy.”
After reading that, I bought whole anchovies to pulverise and reserved some to snack on.
Ingredients
250g dried whole anchovies (small ikan bills)
Instructions
1. Preheat oven to 80°C fan/100°C.
2. Place the anchovies in a colander and give
it a good rinse to reduce the salt level.
3. Line a baking tray with baking paper.
4. Spread the anchovies evenly on the baking
paper.
5. Give the anchovies a toss every hour.
6. Bake the anchovies for 5-6hrs or until the
anchovies are dry and crispy.
7. Cool the dehydrated anchovies and they are
ready to be stored away.
8. To make the anchovies powder, simply grind
the cooled dried anchovies.
9. Voila! All bottled up.
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