Comments on: Inun-unan na Dilis

By: henry

henry — Fri, 14 Jan 2011 11:42:56 +0000

Does anyone know where to buy large volume of dilis here in the Philippines?

By: mba

mba — Sun, 03 Oct 2010 19:58:58 +0000

This reminds me of how my mother used to preapare a dish so similar to this…sometimes she uses dulong. The fish is wrapped in banana leaves and stacked on top of one another in a clay pot, with kamias (or sampalok) and/or tomatoes piled on top…and seasoned to cook in a slow lo heat.
You have a great site and I just love reading through it and being transported to wonderful memories of yesteryears while reminding me of the lovely unique products that our country offers. I am still yearning to put up some kind of store or outlet to showcase these items/products that we/I do not see here in my state and can all be proud of.

Tina

By: Eden Claire

Eden Claire — Wed, 26 Aug 2009 04:48:40 +0000

my Papa served inun-unan to us always, when I was little….now, my niece is getting the same dish :) and is becoming her fave at age 1 yr old and 8 months!

By: Rcjavi

Rcjavi — Wed, 27 May 2009 19:16:39 +0000

I love this!!! I know we don’t use Dilis though, my yaya used to make this with Tawilis. I loved it fried too. Since my dad is from Taal, we always eat this fried with tsokolate(tablea), sinangag,and tomatoes for breakfast. I suddenly missed home, it’s crazy how food can just bring you back to the past like it was just yesterday.

By: ac

ac — Sat, 02 May 2009 21:07:05 +0000

seeing this makes me miss home…i had inun-unan just now but salmon inun-unan though…i love this but i usually eat leaving the bones..yes, i would paintakingly remove the meat from the bones…=P cheers!

By: Ted

Ted — Mon, 27 Apr 2009 21:30:32 +0000

theknittymommy, dilis (anchovies) are used for bait here in the U.S. so if you want to get them, try going to the bait and tackle shops, they probably have them in their freezer section. But if you have an oriental store (Seafood city or Ranch 99) in your area, it is available in their wet stalls as well.

I love fried dilis on champorado.

By: Gener

Gener — Mon, 27 Apr 2009 09:59:02 +0000

Anchovies can be prepared in many ways and the most preffered for me is kinilaw..My first time of tasting it was in muscat,oman few years ago when one of my bisaya friend prepared it,(fortunately we just get it free and fresh from the fishermen on the beaches) it is very delicious with lemon,onion leaf, ginger and black pepper. it was so easy to prepare even removing its bones..taste is fantastic with minimal amount of salt and chilli…raw is the best after all…

By: diday

diday — Mon, 27 Apr 2009 03:26:32 +0000

Like Lizzy’s mom, my mother used to wrap the â€˜inun-unan bolinaoâ€™ in young mango leaves with â€˜mantika sa baboyâ€™ and chillies.

By: alicia

alicia — Mon, 27 Apr 2009 00:09:00 +0000

Wow that looks delicious- reminds me of something my late grandmother would have made.

By: millet

millet — Sun, 26 Apr 2009 22:58:16 +0000

my mom-in-law would never eat breakfast without paksiw of some kind, but one of the versions i grew to love was paksiw na dilis wrapped in turmeric (luyang dilaw) leaves.