Comments on: Fried Dried Danggit / Rabbitfish / Spinefoot

by: Ginoong Ano

Thu, 28 Feb 2008 15:49:36 +0000

Tiangge or retail marketing at Greenhills, Mandaluyong does not run out of these stuff. From select sun-dried danggit (form Bantayan, Cebu) to Sinamak (chili/spice soaked pure coconut vinegar). Take it from nkn marketing!
See you there! :)

by: Marketman

Fri, 20 Jan 2006 10:04:01 +0000

millet and marga, just got some lamayo from Blue Kitchen…will try it for breakfast tomorrow and let you all know how it tastes…

by: millet

Fri, 20 Jan 2006 09:01:17 +0000

marga, i know what you mean…that danggit that’s marinated like daing na bangus comes from palawan and is called “lamayo”…..vinegar, black pepper,salt and a ton of garlic..yum,yum…it’s soaked in the mixture, and is therefore more meaty but fries crisp just the same! the interesting thing is, whoever makes them gets rid of all the nasty fin spines, but loosens the backbone and leaves it attached because it fries to chicharon crispness…bring in the cold beer!

by: linda

Thu, 19 Jan 2006 23:31:52 +0000

MM, the folks who picks the meat out of crabs are patient,fun-loving,caring,totally serious foodies and loves just the best of everything. We caught 38 blueswimmer crabs from the jetty 2 nights ago ,hehe. Made some crab cakes and crab panna cotta, chili crabs and invited some friends over and we had a ball! I love fried and crispy danggit,too dipped in suka and chilli and using my kamay and I’m in heaven!

by: stef

Thu, 19 Jan 2006 22:15:41 +0000

maybe my new year’s resolution should be not to come here anymore. always i come away salivating for something. if i had danggit in my freezer right now you can bet i’ll be having it for dinner! waaah…. rarely is danggit available at the asian stores, i’m always at the mercy of traveling relatives…