Comments on: Bilong-Bilong Marinated in Cane Vinegar

By: martina

martina — Thu, 09 Apr 2009 03:22:54 +0000

you know what i do with dulce gatas from silay? i place it in a ramekin and serve with a pate’ knife along with those crispy piayitos of casa carmela which i discovered on board a pal flight to vancouver. what a yummy combination. i ask a friend from bacolod to buy the dulce gatas at pendy’s and the piayitos at negros showroom.

By: paolo

paolo — Thu, 02 Apr 2009 22:55:34 +0000

there’s ready to eat bilong bilong at pendy’s! check it out! one container with lots of bilong bilong and garlic. you can eat it out of the container or heat it for a while in the microwave. i make sure i have stock of this in my fridge! 1 serving of rice with this bilong bilong is usually not enough…

By: paolo

paolo — Thu, 02 Apr 2009 22:48:26 +0000

dulce gatas from silay and half moon! i remember introducing dulce gatas to somebody not from negros and she ended up using it as “palaman” or sandwich spread hehe. she liked it anyway.

By: Maria Clara

Maria Clara — Tue, 31 Mar 2009 22:42:30 +0000

BettyQ: I got the whitebait fish from the Japanese market. It says right on the label they are steamed and dried so I tried one. It tastes like our dulong totally different from silverfish taste and texture. Again, thank you much for the tips and pointers.

By: Maria Clara

Maria Clara — Tue, 31 Mar 2009 03:55:00 +0000

BettyQ: You are the counterpart of Albert Einstein in the kitchen and greatly appreciate all the outcome of your new kitchen adventures and giving out your tips and pointers. I imagine the chinook will go well in bottled olive oil and will be received by your siblings, friends and associates. You unravel the secret. Laurel tree survive the cold winter? Oh it must be a great advantage just to nip a branch everytime you need some leaves. BettyQ: since smoking is also one of your many talents. There was this lady at farmer’s market here that used to sell smoked whole garlic bulb. Yes, the whole garlic is smoked but there is no sign it is burned. Only the skin changed color to dark beige but the garlic has a pronounced smoke taste but it is still raw like fresh garlic. It is very good in fried rice and pasta. I suspect she smoked the garlic without introducing any heat to the garlic. Tinker with this and let us know.

By: Jun b

Jun b — Tue, 31 Mar 2009 02:54:11 +0000

No problem with me betty Q, That’s the beauty of of sharing recipe it can be improved by someone like you who have the scientific knowledge to make every dish a better one. I’m sure you can taste from your mind as you think how you can improve that dish. The dulong I always buy here is a cooked one which is somehow taste better on bottle dulong in olive oil. Although from time to time I find fresh one which I normally steam on a banana leaf.

By: betty q.

betty q. — Tue, 31 Mar 2009 01:44:34 +0000

So sorry, MC! …got sidetracked before I can write this down, I pressed teh submit button….you know how Marc puts an obscene amount of bay leaves in his adobo? I also did that to this dulong experiment. You mentioned in past posts about dulong olive oil thet somehow there is an herb you can taste but cannot discern what it is….I think it is this obscene amount of bay leaves….It is a good thingI have a laurel tree in the backyard!

But here is my two cents worth on the dulong thingey, MC! This is doable back home since dulong is far cheaper than here undoubtedly! I much prefer doing this using lightly smoked chinook (readily available here and there as well)…oily and has that melt in your mouth quality. PLUS, it will yield a LOT Of bottled smoked salmon spread

By: betty q.

betty q. — Tue, 31 Mar 2009 01:06:53 +0000

Ok…MC: I still think there was something missing int he recipe I tried both Jesuit Gourmet’s and Jun B’s ( no offense to anyone!). My basis of comparison is JOyce’s (given by my niece which I am making tipid so I can compare). …and guess what! I added a touch of PICKLE JUICE….not much….just a touch!!! and it can compare to MS.JOYCE’S!!!!!!!. This is soooo neat. I just love experimenting!!!!

Thanks for the info on silverfish. I think I will stay away from it too! I can live without deepfried silverfish!

I don’t know if I can manage to fillet the herring without by trusted knife. But I will try it though!

Mga Mrs. in B.C. …the fish I used is available at T & T. It only comes in 1 size.

By: Maria Clara

Maria Clara — Tue, 31 Mar 2009 00:07:25 +0000

BettyQ: thanks. I will look for them in Japanese markets. You mentioned in your other comments about filleting herring. I have seen them being filleted without any knife involved. What they do in one hand they anchored the tail part and with the dominant hand they secured the head part where the main bone is connected. Once that is done they just pulled the head with the rest of the bone intact including the guts towards the left so it is the stomach part of the fish. I will believe practice is the way to do this endeavor. After my awful experience with silverfish please do not buy them.

By: betty q.

betty q. — Mon, 30 Mar 2009 23:59:19 +0000

MC….it says “frozen half dried white baitfish”…a Japanese product. It really looks like dulong!!!I couldn’t wait to cook it (didn’t bother soaking it anymore) so I just cooked it in the cooking liquid…..still masarap! I think you will be happy with this baitfish if you can find it. If you can’t, I will be more than happy to send you a care package as well!!! I will vacuum pack it. I also found frsh frozen anchovy, headless and cleaned. I will try it on the week-end, partially smoke it, and then flake it and cook it like this dulon in olive oil.