Comments on: Tortang Dulong / Fried Fish Fry Cakes

by: Bing

Tue, 12 Feb 2008 22:11:34 +0000

I just bought 10 jars of Joyce’s dulong from Magallanes Village. I was surprised to pay 240 pesos each. A couple of years ago, it was only 50 pesos. It has been awhile that I had this dulong from Magallanes, Phils. I live in West Covina, CA and I will appreciate if any of the readers of this website can share their recipe in making the dulong almost similar to Joyce’s. The closest would be Vicky’s recipe which is like adobo style, but any other recipe might come out similar to the Magallanes Village one. Thank you.

by: manny buenviaje

Tue, 30 Oct 2007 01:04:29 +0000

I came from Batangas province and i don’t yet how to cook dulong. i will let you know later.

by: Marketman

Mon, 05 Jun 2006 06:15:54 +0000

Lling Ling, if you make thinner cakes they would be crisper. However some of the softness is what makes tortang dulong good. double frying might be a bit too much for this very delicate fish…its so small it might be totally gone by the time you fry it twice!

by: Lling Lling Tan

Mon, 05 Jun 2006 02:12:49 +0000

I like dulong and i used to cook it too. But the problem is my daughter. She dislikes the soft texture of the dulong. She found it “kadiri”. Is it possible for me to fry the dulong first little by little in very hot oil till crispy then mix it with flour, egg etc to make torta?

by: Marketman

Wed, 10 May 2006 05:55:13 +0000

manny, if it’s really fresh, just a quick rinse in water or slightly salted water will do. If the finished product is “malansa,” the starting product was not good to begin with… It should have no fishy taste but a clean meaty overtone…