Comments on: Kinilaw na Dilis a la Seaman / Anchovy Seviche http://www.marketmanila.com/archives/kinilaw-na-dilis-a-la-seaman-anchovy-seviche A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sat, 07 Nov 2009 23:22:24 -0800 http://wordpress.org/?v=2.8.5 hourly 1 By: Romeo http://www.marketmanila.com/archives/kinilaw-na-dilis-a-la-seaman-anchovy-seviche/comment-page-1#comment-195320 Romeo Thu, 23 Jul 2009 15:06:23 +0000 /?p=114#comment-195320 masarap ang dilis pag torta ang pagka luto...but how catch dilis through sa mga basnig masarap ang dilis pag torta ang pagka luto…but how catch dilis through sa mga basnig

]]> By: anonymous paul http://www.marketmanila.com/archives/kinilaw-na-dilis-a-la-seaman-anchovy-seviche/comment-page-1#comment-86334 anonymous paul Wed, 13 Feb 2008 02:47:43 +0000 /?p=114#comment-86334 a handyman of ours prepared something similar to this but added coconut milk at the very end. sublime. a handyman of ours prepared something similar to this but added coconut milk at the very end. sublime.

]]> By: diaz http://www.marketmanila.com/archives/kinilaw-na-dilis-a-la-seaman-anchovy-seviche/comment-page-1#comment-500 diaz Tue, 14 Jun 2005 22:06:46 +0000 /?p=114#comment-500 My father prepares shrimp this way also, it's very very good. Just peel, devien, and take the heads off of the shrimp, then add the rest of the ingredients and you'll have a delicious shrimp ceviche :) Some people like to leave the head of the shrimp on but, I prefer them headless. My father prepares shrimp this way also, it’s very very
good. Just peel, devien, and take the heads off of the
shrimp, then add the rest of the ingredients and you’ll have
a delicious shrimp ceviche :) Some people like to leave the
head of the shrimp on but, I prefer them headless.

]]> By: Karen http://www.marketmanila.com/archives/kinilaw-na-dilis-a-la-seaman-anchovy-seviche/comment-page-1#comment-258 Karen Tue, 26 Apr 2005 07:16:29 +0000 /?p=114#comment-258 Oh sorry Marketman! I wasn't back early enough to catch the question. Fresh dilis are a bit of work so I use the dried, salted variety: soaked in warm water for at least half an hour then filleted. Oh sorry Marketman! I wasn’t back early enough to catch the question. Fresh dilis are a bit of work so I use the dried, salted variety: soaked in warm water for at least half an hour then filleted.

]]> By: Marketman http://www.marketmanila.com/archives/kinilaw-na-dilis-a-la-seaman-anchovy-seviche/comment-page-1#comment-153 Marketman Fri, 15 Apr 2005 22:56:28 +0000 /?p=114#comment-153 The dilis fillets in olive oil sounds like a spanish style tapa. Boquerones in Spain are either anchovies or smelt that are deep fried, prepared with vinegar, oil and eaten as one of many tapas. Yum. Karen, how do you use native dilis in pasta? Fresh, fried or preserved? How intriguing... Schatzli - that sounds like an absolutely terrific salad version... let me get this straight - to lettuce and other veggies you add fried anchovies, lemon dressing and feta? I have to try that someday! The dilis fillets in olive oil sounds like a spanish style tapa. Boquerones in Spain are either anchovies or smelt that are deep fried, prepared with vinegar, oil and eaten as one of many tapas. Yum.

Karen, how do you use native dilis in pasta? Fresh, fried or preserved? How intriguing…

Schatzli – that sounds like an absolutely terrific salad version… let me get this straight – to lettuce and other veggies you add fried anchovies, lemon dressing and feta? I have to try that someday!

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