Comments on: Fried Dried Danggit / Rabbitfish / Spinefoot

By: majane

majane — Thu, 30 Jul 2009 11:31:20 +0000

hello! if you’re looking for daing boneless na danggit, dried pusit etc, mail me at majaneshop@gmail.com. thanks!

By: Ginoong Ano

Ginoong Ano — Thu, 28 Feb 2008 15:49:36 +0000

Tiangge or retail marketing at Greenhills, Mandaluyong does not run out of these stuff. From select sun-dried danggit (form Bantayan, Cebu) to Sinamak (chili/spice soaked pure coconut vinegar). Take it from nkn marketing!
See you there! :)

By: Marketman

Marketman — Fri, 20 Jan 2006 10:04:01 +0000

millet and marga, just got some lamayo from Blue Kitchen…will try it for breakfast tomorrow and let you all know how it tastes…

By: millet

millet — Fri, 20 Jan 2006 09:01:17 +0000

marga, i know what you mean…that danggit that’s marinated like daing na bangus comes from palawan and is called “lamayo”…..vinegar, black pepper,salt and a ton of garlic..yum,yum…it’s soaked in the mixture, and is therefore more meaty but fries crisp just the same! the interesting thing is, whoever makes them gets rid of all the nasty fin spines, but loosens the backbone and leaves it attached because it fries to chicharon crispness…bring in the cold beer!

By: linda

linda — Thu, 19 Jan 2006 23:31:52 +0000

MM, the folks who picks the meat out of crabs are patient,fun-loving,caring,totally serious foodies and loves just the best of everything. We caught 38 blueswimmer crabs from the jetty 2 nights ago ,hehe. Made some crab cakes and crab panna cotta, chili crabs and invited some friends over and we had a ball! I love fried and crispy danggit,too dipped in suka and chilli and using my kamay and I’m in heaven!

By: stef

stef — Thu, 19 Jan 2006 22:15:41 +0000

maybe my new year’s resolution should be not to come here anymore. always i come away salivating for something. if i had danggit in my freezer right now you can bet i’ll be having it for dinner! waaah…. rarely is danggit available at the asian stores, i’m always at the mercy of traveling relatives…

By: Rampau

Rampau — Thu, 19 Jan 2006 17:34:09 +0000

Yup, frying danggit in the condo is bad. No matter how good the oven hood sucks up air or how many candles you light up, you always end up with a terrible smell. It’s ok in Manila because we all have a dirty kitchen outside the actual kitchen. What I did here in LA is to buy a portable stove and do my frying on the balcony. All my fish frying are done outside now. I know the smell carry to our neighbor above us but they are Asians too! I have to have my danggit!

By: Choy

Choy — Thu, 19 Jan 2006 05:06:54 +0000

Kai, thanks for the tip. I’m off to Market!Market!
Mia, the reason why I only got two lapads of Pinakurat was precisely because I didn’t think it would pass inspection at the airport. I guess I caught the guards at their sleepiest or was just darn luicky.MM, I swear on the pinakurat…btw, finally tried Galileo Enoteca for the 1st time a week ago. It was all you described it to be. And the owner Gaetano was especially accomodating, even opening a bottle of wine for us when we were on our way out.Could it have been becasue I dropped the name of the website “Market Manila” or was I just plain lucky again?:o)

By: ShoppaHolique

ShoppaHolique — Thu, 19 Jan 2006 02:44:30 +0000

my mom likes fried lapulapu (or something like that) apparently fishes are being classified from first to godknowswhat… would any of you know about this?

By: nikka

nikka — Thu, 19 Jan 2006 02:27:41 +0000

ok, what is it about champurado and dried fish? i love it! i can’t get a single foreigner friend of mine to try it though.