Monggo Guisado with Dilis and Malunggay is a delicious Filipino dish composed of mung beans, dried anchovies, and moringa. This is a simple everyday dish that goes well with warm rice and more of it. There are more than a handful recipes that involves balatong or mung beans. You can mix and match the ingredients […]
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Ginataang Langka is young or unripe jackfruit cooked in coconut milk. This is a delicious dish that goes well with hot steamed rice.
We were able to feature the Ginataang Langka Recipe a few months back. The video was shot in the Philippines during my last visit. I did not have a hard time getting the ingredients because they were readily available in the nearby wet market.
What is the first thing that you think about when you hear the words “Spicy Dilis”? Are you thinking of the pre-packaged spicy dried anchovies sold in sari-sari stores? Yes, the ones with red coating.
I am a big fan of this stuff; I’m not sure if you are. I know that eating those packaged anchovies is scary, but I still did because I love the taste.
I remember a time when I almost ate a staple. Yes, that shiny metallic thing used to hold pieces of paper together. Each pack of spicy dilis is stapled in a long card board; it is not impossible for the staple to get into the package.
It’s almost lunchtime, you woke-up realizing that you weren’t able to shop for groceries the day before. Eating out is not an option; you know that something needs to be prepared – anything. What will you do?
Improvise. Search for available food items in your pantry or fridge and make something out of them. What if you didn’t find anything? Well, stop reading this and run to the nearest grocery store, unless you plan to skip lunch. But seriously, you should be able to find something edible that’s worth whipping. Once you find something, it is up to your imagination to make lunch happen.
It has been over a year since I last tried cooking Sinangag na Dilis. As I shop for tuyo a few days ago, I noticed the dried anchovies (pinatuyong dilis) lying on the same rack. I thought that it is about time to make myself some crispy sinangag out of it – so, I grabbed a pack.
Cooking sinangag na dilis is similar to frying other dried fish; however, I always use less cooking oil (sometimes I use cooking oil spray to limit the oil). I always have this with garlic fried rice and some spicy vinegar such as sinamak or pinakurat. Simple isn’t it?
How about you? What do you pair Sinangag na Dilis with?