Comments on: Sarciadong Daing / Dried Fish Braised in Tomatoes

By: Rudy Portugal

Rudy Portugal — Wed, 16 Aug 2006 03:42:04 +0000

MM,
I love your web site. I love eating and cooking.

thanks a lot for your recipes and cooking ideas.

By: connie

connie — Sun, 13 Aug 2006 17:10:10 +0000

I only cook dried fish or dried-squid when husband is not around. The smell is enough to drive him out of the house. Then I had to take the extra pain in setting up the frying fan outside the house, as the smell lingers for a long time if cooked inside, of course attracting the neighbor’s curiosity in the process. G’ah!

By: linda

linda — Sun, 13 Aug 2006 02:40:10 +0000

apicio,our house was in chaos from laughing so much and my dh adding more jokes about fish smells gave us stomach cramps.

MM,I love this gourmet daing recipe!

By: Choy

Choy — Sat, 12 Aug 2006 04:22:30 +0000

millet, yes in western and southern leyte, ‘tinabal” is a favorite. and they use the saltiest tuyo available. it could also be a staple in bohol since that part of leyte has a lot in common with bohol.

now i’m getting homesick.

By: millet

millet — Fri, 11 Aug 2006 23:56:52 +0000

apicio, i almost fell off my chair from laughing! i can so imagine it…. poor lady! MM, i had something like this in Layte or Bohol (it was so many years ago, I don’t remember now which), except that they used tuyo (the one that’s dried whole) and not daing. it was pretty good..i think the folks there call it “tinabal”.

By: ykmd

ykmd — Fri, 11 Aug 2006 21:21:15 +0000

Yummm, that looks so good. I think we still have some danggit left over from my mom’s last visit, but bisugo is still my favorite, and we can’t find it here. Just give me lots of rice, chopped tomatoes, suka and bisugo, masaya na ako :)

By: Maria Clara

Maria Clara — Fri, 11 Aug 2006 16:30:39 +0000

You put on high pedestal the humble daing to another culinary delight. I will definitely try this. It is good with fried rice with lots of garlic in it too! This is something new to me. I never run out of daing at home. When I fry daing, I concurrently burn regular coffee ground like burning an incense to knock off the daing tang on the other stove. Before I discard the churned coffee to pour water to ensure there is no live amber. It works for me. Thank you MM for sharing this.

By: Marilou

Marilou — Fri, 11 Aug 2006 15:20:40 +0000

On the extremely rare occasions that I get my hand on some daing,like when a relative comes back from home. I have to pick a nice day so I can open up all the windows to fry the daing. Oh, and I have to wait until my husband goes on a business trip so the aroma gets a chance to dissipate before he gets home! But it’s all worth it. I love daing and so do my kids! I even tried grilling them outside but it attracted huge bees, not to mention the curious neighbors wondering about the smell!

By: perkycinderella

perkycinderella — Fri, 11 Aug 2006 14:21:02 +0000

I’m a sucker for daing. I’ll cook this tonight!

Apicio,

You are funny, intelligent and very well versed in almost every topic under the sun. Keep it up!

Your fan from Boston.

By: Apicio

Apicio — Fri, 11 Aug 2006 12:00:25 +0000

You seem to be on a daing roll here. Your military linking of daing smell reminds me of another military simile for the smell of a particularly fierce Ã©poisse: â€œItâ€™s like the entire Grande ArmÃ©e taking off its boots after a thirty-mile march in August.â€ Although not illegal to bring into Canada or US, this unmistakable odour makes Customs sniffer dogs wimper and recoil in horror and Customs officers flare their noses in fright.

A friendâ€™s nursing colleagueâ€™s elderly mother coming through the Canadian Customs with a large bundle of dried squid who was asked by the officer about it suddenly could not recall the English word for pusit and blurted out in panic â€œit is my pusitâ€ to which the officer followed up with â€œwhy does it smell that way?â€ The frightened lady nervously replied â€œbecause it is all dried up.â€