Comments on: “Several Hundred Battered, Cute and Defenseless Baby Anchovies Fried to a Crisp in Hot Oil.” :)

By: gerjan

gerjan — Thu, 13 Dec 2012 03:52:59 +0000

gusto kong makakita ng study na magprove na maraming species ang bumubuo sa tinatawag na “maragbas and/or lobo-lobo” o kung talagang mga fry lng ang mga yan.,. my nameet kmi dati na ngpprocess ng lobo-lobo.,.ayon sa kanilang “obserbasyon” (for 4months, i think), ang lobo-lobo na yan ay di na lumalaki pa .,.,sayang naman pag mamamatay lng sa dagat,.,kakainin rin naman ng bigger fish/predators…i want proof na these “maragbas/lobo-lobo” need not be exploited,.,para maimanage ng wasto ang ganitong mga resources.,.,hmmm.,.,.if some of them were bangus fry, i want to kn ow how to capture bangus in the sea.,.asan kaya nagtatago ang mga sabalo na yan? i want to see them being caught by our fishermen.,.hehehe

By: Christine g

Christine g — Wed, 18 Apr 2012 22:56:37 +0000

Ms connie c,

If it isnt too much trouble, can you describe in detail how to make pinangat fish? Sounds interesting! Would like to try it. What other fishes are good for this type of cooking?

Thank you :)

By: kcmc

kcmc — Wed, 18 Apr 2012 22:10:25 +0000

my favorite breakfast ulam..used to have them once a week when i was still a child in the province..a piece beaten piece of egg, a teaspoon of cornstarch, salt and pepper..deep fried and served with ketchup..hmmm..when can i taste these again?

By: Rose

Rose — Tue, 17 Apr 2012 14:56:14 +0000

I think its called “maragbas” in Iloilo and we call it “nylon” here in Davao.

By: satomi

satomi — Tue, 17 Apr 2012 14:27:43 +0000

yeah, dulong deep fried and crsipy..yumm my favorite and spanish angulas in olive oil, garlic and peppers. a splash of lemon and fresh crusty bread haayy. me drools

By: jaime

jaime — Tue, 17 Apr 2012 05:08:12 +0000

I like dulong prepared like the Spanish angulas (which run close to 60 euros for a small sardine-sized tin). That is, with EVOO, garlic, and silo. Angulas are baby eel. Since real angulas are quite pricey, even “authentic” Spanish restaurants serve that disgusting pollock-based surimi as mock angulas. Dulong does a much better job.

By: Akeeno

Akeeno — Tue, 17 Apr 2012 03:53:29 +0000

Connie C, the sauted dulong was an idea of my sister, I just tried to modify her version. While the fried dulong was my own, I had this idea from fried okoy/ukoy where only a few pieces of shrimp is being added to improve the taste. But for my recipe, the ratio of shredded squash and dulong is 50/50 for a milder fishy flavor.

By: Connie C

Connie C — Tue, 17 Apr 2012 02:07:55 +0000

Footloose: I remember my mom ( whose roots are from Batangas and Marinduque) use the term pinais or pinangat to refer to the same mode of cooking fish in slow fire either just seasoned with salt or with a souring agent such as kamias, usually dried or tamarind. My vague recollection for pinais is when the fish is wrapped in banana leaves and cooked the same way. I should ask my sister.

Akeeno: Your dulong recipes are quite unusual and interesting, at least from my neck of the woods. Is that regional cooking or something you just cooked up?

By: Libay

Libay — Tue, 17 Apr 2012 02:07:22 +0000

We call it “marugbas” and sometimes “lobo-lobo” in our part of Panay. These are traditionally caught using fine mesh net. A friend did a study on these and found out that this is composed of larval and post-larval stage of anchovy and sardines. Don’t want to sound so scientific and “rightist” here, but continous harvesting of this specie will result to growth overfishing, that is, fish are caught at the early stage of their life before they have the chance to mature and reproduce. While there are already initiatives on regulating the harvesting of this specie, it still very difficult to enforce. It has been part of the traditional source of income of a lot of fishers. And it has been part of our traditional dishes too.

By: Akeeno

Akeeno — Tue, 17 Apr 2012 00:24:19 +0000

We cook dulong (the very small ones) as substitute for ginisang bagoong alamang (shrimp paste). Saute them with olive oil or butter, garlic, onions, salt, soy sauce, sugar, calamansi juice or lemon juice and annato powder (achuete) for coloring. Optional: 1 pc of star anise for added flavor.

For the fried dulong, you can try to add some shredded squash (dry it well before shredding), chopped onion, bell pepper, flour, 1 egg, salt and ground pepper. Optional: for added flavor, you can try to add one of the following: a pinch of five spice powder, chili powder, or oregano powder. Note: Make sure to drain the fish well after washing.

For the dipping sauce: vinegar, soy sauce, calamansi juice or lemon juice, finely chopped garlic, sugar, a little salt, and siling labuyo (optional).