Comments on: Dulong Spread

By: Stewart Sy

Stewart Sy — Thu, 17 Apr 2014 19:26:22 +0000

Hmm, now where can I get dulong here in Vancouver/Richmond? =) As a change from Old Bay, I was given a Cajun seasoning by a client in NOLA, it’s called…and I kid you not “Slap Yo Mama” ! =) I’ve made a nice almond praline with it and it was GOOD!

By: Marketman

Marketman — Thu, 17 Apr 2014 08:46:38 +0000

kenikenken, try this post for even more animals per person...

By: kenikenken

kenikenken — Thu, 17 Apr 2014 08:36:57 +0000

I read somewhere that there is a Buddhist principle that says, it is better to sacrifice a single soul to feed many than to kill many animals to feed one person. And it looks like a lot of fish sacrificed their lives for this. Lol! But I’m not here to preach that.. this Dulong spread looks totally delicious!

By: Marketman

Marketman — Thu, 17 Apr 2014 06:06:33 +0000

ConnieC, I like the old bay twist. I have to get a can the next time I am in the States.

By: Lee

Lee — Thu, 17 Apr 2014 05:10:42 +0000

This is something I have to cook back home.

By: ConnieC

ConnieC — Thu, 17 Apr 2014 04:07:34 +0000

Tortang dulong revisited: MM, read your old post on this topic and you asked how others cook their tortang dulong. I cook mine with lots of chopped regular or sweet onions and scallions then add a dash of Old Bay seasoning or freshly prepared crab seasoning from the fish market. My omelet is moist with crusty margins ( perhaps due to the cornstarch rather than flour) which I like, and this recipe does that for me, the Old Bay seasoning adding a zing to it.

By: madgwenny

madgwenny — Thu, 17 Apr 2014 01:43:38 +0000

undoubtedly, yum. but the dried dulong/nylon fried (in very little oil) sweet (drizzled with a little corn syrup) and spicy (dumang chili powder) version is also a delightful crunchy spread on top or sandwiched between bread. :)

By: millet

millet — Thu, 17 Apr 2014 01:43:06 +0000

nice, MM…i’ve always thought most of the bottled dulong sold around si overpriced, and i’ve had some that were either really mushy and tasteless, or overly salty. some market vendors pre-salt dulong in the market, so i always do a thorough rinse before cooking.