“Ikan Bilis Buang Kepala” refers to dried anchovies with their heads removed and heat-treated. Ikan bilis, or anchovies, are small, silver-colored fish commonly used in Southeast Asian cuisine for their intense umami flavor. In this preparation, the heads have been removed, and the anchovies have undergone a heat treatment, which could involve processes like drying or frying.

These processed anchovies are a common ingredient in Malaysian cooking, used to enhance the flavor of various dishes. They are often incorporated into sambals, stews, and other savory dishes, contributing a rich, salty, and savory taste. The removal of the heads and heat treatment can affect the texture and flavor of the anchovies, making them a versatile ingredient in the Malaysian culinary repertoire.