Comments on: Three Ways with Danggit — Version 3: Buwad/Daing na Danggit

By: Stephanie

Stephanie — Fri, 14 Nov 2014 09:19:12 +0000

Hi! i just read your message today and it caught my attention because were currently having this project promoting Dried Danggit Deboning Palompon Leyte. We are looking for market regarding this product. The danggit in Cebu is partly come from Palompon. So Whoever interested to taste the Dried Danggit in Palompon please contact me through this No. 09984339704 or stephanieroldan22@yahoo.com for more details.

By: Nacho

Nacho — Sun, 15 Jun 2014 09:22:45 +0000

Hi MM, I came home with stories of the great lunch you served us at your beach house. My wife wanted me to ask you where to buy good Daing na Danggit. Apparently her father goes to Cebu every week as he has a project he is working on there, and he can bring some home. Again thank you very much for the special invite, it was great meeting everyone. It was especially interesting being able to put faces to the names of your readers.

By: Kasseopeia

Kasseopeia — Mon, 17 Mar 2014 11:38:36 +0000

Jdawgg: good idea; I’ll remember to use that when the time comes. :D

“that’s not DAING, it’s DEAD!” –> Too funny!

By: Mandy

Mandy — Fri, 14 Mar 2014 18:21:52 +0000

How yummy! I’m craving for this with rice & fresh tomatoes.

By: jdawgg

jdawgg — Thu, 13 Mar 2014 23:28:59 +0000

Forget the neighbors in my apartment, I’ll fry them outside my porch so the whole city of SF could smell it fresh from the islands. I tend to wear my work clothes while fry it, that way I smell so cool, everytime I board the SFMuni, I’m guaranteed a seat. It’s like parting the Pasig River. LOL

By: Marketman

Marketman — Thu, 13 Mar 2014 23:24:37 +0000

pixienixie, from what I gathered at the source, they put the fat on medium heat, not searingly hot heat. When the oil is hot, they put in say 12 danggit at a time and with a spider or tongs, move the danggit around OFTEN, sometimes flipping them. The danggit color, but just slightly and they are immediately removed to a plate and allowed to cool and crisp further. I guess it takes practice. And never leave the pan to do other things, it doesn’t take that long at all..

By: Malou

Malou — Thu, 13 Mar 2014 19:27:36 +0000

Pixienixie, a trick I learned in frying things like these which are either thin or small or quick to burn is to constantly turn them around in the oil, just how fishball vendors cook. When they start to get light golden brown, I would grab them with tongs and quickly pull up to inspect. Into the pan they go back for a couple more seconds if needed. Good luck! :)

By: Malou

Malou — Thu, 13 Mar 2014 13:13:10 +0000

Buwad was my father’s favorite dish being from Carigara, Leyte where this is plentiful. Everytime we had “nilagang baka”, we would have this on the side with some seriously spiced vinegar. Mangan kit-a!

By: Lee

Lee — Thu, 13 Mar 2014 03:37:55 +0000

Our main camp just recently set up a Filipino cooking area and daing, bulad, etc can be fried without fear of violating foreign olfactory sensibilities. If ever I’m assigned for kitchen duty I will do a slow cooked Marketmanila adobo given the availability of ingredients we can find.

By: pixienixie

pixienixie — Thu, 13 Mar 2014 01:33:23 +0000

How long should you fry daing na danggit? I can’t keep track of the many times I managed to over-fry them, resulting in them becoming too bitter to be eaten. :( I’d say I’m a fairly good cook, but these things – along with dried pusit……sigh. I turn my back to set the table or make coffee, and they become treats for the cat that rummages through our trash.