It is good to make this and keep in fridge, so that you can make anchovy (ikan billis) stock instantly. You can keep this for up to a year in an air tight container in the fridge. You need a grinder for this.
Get 500 grams of anchovy (or any amount). 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. 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). You need some patience here, as this will take up to 30 mins.
Allow the anchovy to cool to room temperature. Put into grinder to grind till fine powder (make it really fine). Note that after turning off the grinder, do not open cover immediately as the very fine powder may “float” out, wait for few minutes. Scoop (again don’t pour as powder is very fine and will float in the air) into airtight jar and keep in fridge.
When you need to make pot of stock, add 1 teaspoon of powder into 1 pot of boiling water and allow to boil for 2 mins.