Thursday, September 29, 2005

Dilis



Sweet Anchovies is a delicacy in Korea, Japan and China. In the Philippines, what I can remember is our anchovies, even though they are sweet, they're coated with I believe sugar and flour and deep fried.

The anchovies I used here were imported from Malaysia. I saw it already cooked at the Korean Store near our place. It reminded me of what Japan Airlines serve to their passengers on long trips. I don't have a fixed measurement guides here as I was only experimenting.

Ingredients:

2 tbsp of cooking oil
1 100 gms bag of anchovies
2 tbsp of honey
1 tsp of dried chili powder
2 tbsp of vinegared chili paste (or more if you want it spicy hot)

Fry anchovies in oil for about 5 minutes. Set aside. On the same pan, combine honey, chili powder and vinegard chili paste. Bring to a rolling boil. Add the fried anchovies making sure that the anchovies are coated well with the honey mixture.

Enjoy it as a "pulutan" or an appetizer.

5 comments:

Bokbok said...

ayan ka na naman, ting! ^-^

oh, this is my uncle's specialty. he still cooks this every once in a while but of course he uses sugar, alam mo na, expensive ang honey sa atin, hehe. i like it very spicy and with ice-cold coke!

;)

BatJay said...

sa malay - bilis. "ikan bilis" ang complete name. ikan is fish in bahasa.

sarap either dilis or bilis.

ting-aling said...

Bok..not cold beer?

Ikan in Ilocano is fish Jay. Dilis in Ilocano is Karing. Hmm..

bugsybee said...

Hi Ting - you know this is my favorite but since I don't know how to cook it (my experiments were always palpak), I'd go to a Japanese restaurant where they give this as free appetizer and ask the waiter to give me more than one serving (he he). Now I'll try if I can do it on my own. :p

ting-aling said...

Bugsy..it would be interesting. As Bok suggested, use brown sugar if honey is not in abundance. I think the sugar does the work equally good.