Singaporean Mandarin Database
This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.
Anchovies (colloquially known as ikan bilis)
Anchovies (colloquially known as ikan bilis)
DEFINITION
Noun
A type of small fish that has been processed and sun-dried.
由来
- 江鱼仔主要是使用凤尾鱼（anchovy，也称鳀鱼）制作而成。虽然凤尾鱼一般栖息外海，但在特定季节会洄游入江，因此得名。
- 新加坡常见的江鱼仔分为两种，一种是剥了鱼头，鱼骨和鱼肚后，分成两片的江鱼仔。这些江鱼仔多用于日常烹煮汤品或任何菜肴。
- 第二种是连骨的江鱼仔，这类江鱼仔主要提供给餐饮业者熬汤或调味使用。
- 江鱼仔是东南亚地区的常见食材之一，华族和马来族菜肴都十分常用，人们也可在新加坡各大干粮或海产店购买到晒干的江鱼仔。
- 江鱼仔也能用来制作江鱼仔粉，用于烹调食物时使用。
ETYMOLOGY
- “江鱼仔”is made of anchovies. Although the fish typically live in the open sea, it migrates to rivers in certain seasons, hence it is known as “江鱼仔” (literally small river fish).
- In Singapore, there are two common types of anchovies. One is anchovies that are separated into two halves after removing their heads, bones, and stomachs. They are commonly used in the cooking of soups or dishes.
- The second type is anchovies with bones, which are mainly used by dining outlets to boil soup or as seasoning.
- Anchovies are a common food ingredient in Southeast Asia, commonly used in Chinese and Malay dishes. Dried anchovies are widely sold in dried goods or marine product stores in Singapore.
- Anchovies can also be used to make anchovy powder, which is used in cooking.
例句
从来到新加坡吃的第一碗酿豆腐开始，我不断在岛国上发现江鱼仔不同的味感与质感变化，走进食阁，闻到迎面扑来的江鱼香味，马上能感觉到阵阵暖暖的满足感。（《联合早报》，15/3/2014）
SAMPLE SENTENCE
From the time I had my first bowl of yong tau foo in Singapore, I never stopped discovering the different tastes and textures of anchovies. Whenever I walk into food courts and am greeted by the fragrance of the anchovies, I immediately feel a warm sense of satisfaction. (Lianhe Zaobao, 15/3/2014)