Comments on: Sweet & Spicy Fried Dilis

By: trader

trader — Thu, 29 Dec 2011 20:38:31 +0000

I am looking to export dried salted dilis from malaysia to Manila/Pinas..Any leads?
maraming salamat

By: mei kwei

mei kwei — Tue, 06 Apr 2010 15:58:32 +0000

Hi MM, I have my own version : I fry the small dilis until a little bit crispy. Add in some mirin, rice wine vinger and sake. add in some pepper flakes – if you want it hot.I buy the very very thin dilis – white in color which you can buy in some japanese / korean store. I think it comes in the white and blue plastic bag- they are so delicate and so white. when done – its very crunchy and you can keep in a plastic container. as a side dish you can have some kimchi or seaweed – yummy.

By: kulasa

kulasa — Fri, 02 Apr 2010 05:17:15 +0000

What we do is fry the dilis, while hot pour some honey and sprinkle with chili and toasted sesame seeds. I use the big dilis for this. Other times I use those small dilis (I don’t know what it’s called but they’re really small) and use roasted peanuts instead to sesame seeds. Good as appetizers and pulutan.

By: renee

renee — Thu, 01 Apr 2010 12:01:14 +0000

Hi MM!

My roommates in college and I have a slightly different version (I’m calling it, when-you-don’t-have-money-left-and-your-allowance-will-arrive-next-week dilis)
We fry the dilis as is, then we add chopped ripe tomatoes (yep tomatoes) and fry those in as well. Then we add brown sugar to taste, mushing it all together until the entire mixture dries up a little.

Heavenly on freshly cooked rice :-)

Renee

By: Mary Kim

Mary Kim — Thu, 01 Apr 2010 04:36:39 +0000

In Korea, they have different versions but the easiest version would be this. 250~300 grams of medium sized anchovies the white colored ones(there are over a thousand varieties as i’ve heard from a vendor), 3 tbsps soy sauce(kikoman or korean soy sauce), 1 1/2 tbsp cornstarch syrup, 1 tbsp sesame oil, 1/2 tbsp sesame seeds, 1/2 tbsp red chili powder

in a fry pan put the anchovies first and sprinkle them with a little water, mix with sesame oil let stay for 5 minutes before cooking, then over medium heat fry the anchovies slowly mixing them once in a while, when a hint of roasted smell is there put the other ingredients together mix and cook over low heat for a few more minutes, dont over cook tends to be too hard to eat.the frying should be done in 10 minutes or less. enjoy^ ^

By: Marketman

Marketman — Wed, 31 Mar 2010 23:49:08 +0000

Footloose, hmmm… have to see if I have any Korean cookbooks written in English on the shelves…

By: Footloose

Footloose — Wed, 31 Mar 2010 18:55:21 +0000

Being a Korean recipe, I bet you it contains malt syrup. They put it on everything, just like anopther group that shall remain nameless with ketchup, including their shirt-fronts.

By: www.triportreats.com

www.triportreats.com — Wed, 31 Mar 2010 05:52:11 +0000

hahah your breaded ones look like worms! But i’ll take your word that they taste good… Can you make crispy sweet/spicy pusit like the Thai ones in cans? those are the best.

By: Toni B.

Toni B. — Wed, 31 Mar 2010 05:44:37 +0000

Sigh… this is so delicious… Wish I could have one right now… Try googling Yummy Cebu, they might have some dilis in their recipe section…. I haven’t checked though…

By: mamainthekitchen

mamainthekitchen — Wed, 31 Mar 2010 02:33:15 +0000

Deep fry dilis, remove and drain on paper towel. Saute garlic and onion with chilli tomato sauce – normally use del monte brand, then add the dilis, mix well. This was the version we used to do years ago at our resto.