September 24, 2014

Tortang Dulong

I'm confused, oh wait, maybe I'm not! ~Anonymous



I'm very confused right now, i'm not so sure if the dulong is the famous "Pandaka Pygmaea". I've always thought they're the same not until today. I've checked the tagalog word of P. Pygmaea and google shows the word "bia". Bia or biya here in Rizal are not tiny-weeny small! Haha! I checked the net again and saw some posts referring dulong to silverfish. When I searched the "silverfish", I've found out that it is a fishmoth! Waaah! I'm mentally exhausted! Haha! J

This morning when I went to the market, I saw these little-bitty dulong in the "bilao". It's been ages since we had dulong on our table so I bought a quarter kilo and you know what! It only costs 30 Php (120/kg). Wow, I'm in a good mood again, if you know me and if you back read my previous entries here, you'll know why. *wink

There are different styles / technique of cooking the tortang dulong, but this is what my mom taught me. Super easy!

INGREDIENTS:
1/4 kg dulong, washed and drained
1 big red onion, sliced
1/2 cup rice flour
1 tsp garlic powder
1 egg
3 Tbsp water
fine salt and pepper
1/2 cup oil

Dipping sauce:
1/3 cup vinegar
2 pcs chopped garlic
2 chilies, chopped (I used green chili and chili flakes)
1/2 tsp sugar
salt and pepper to taste


PROCEDURE:
1. Combine dulong, red onion, rice flour, garlic powder, salt and pepper in a bowl. Mix it gently. Add egg and water. Mix until combined.



2. Heat oil in a heavy-bottomed frying pan. While you're waiting for the oil to be heated, put some of the mixture in a saucer or small plate, about 2 Tbsp.


3. Gently pour the mixture in the pan. You can also use laddle to pour the mixture. I have a small video clip on how I pour it on the pan.
video


4. Cook each side for about a minute or two or until crispy and golden brown in color. Cooked it over medium-high heat.

5. Remove from the pan and put in a metal mesh strainer to drain off the excess oil. Meanwhile, make your dipping sauce. Combine vinegar, salt, pepper, sugar, chilies and garlic. Mix until sugar and salt dissolved completely.

6. Serve with rice. Share and enjoy.



















Yield: 6-8 pcs

QUICK NOTES:
1. You can substitute rice flour with cornstarch or flour. My mom told me that using rice flour makes the deep fried food crispier.
2. Make sure the oil is hot enough when frying so that your food won't turn into a soggy mess.
3. You can also dip it in ketchup or sweet & sour sauce. 


Print this recipe!
INGREDIENTS:
1/4 kg dulong, washed and drained
1 big red onion, sliced
1/2 cup rice flour
1 tsp garlic powder
1 egg
3 Tbsp water
fine salt and pepper
1/2 cup oil

Dipping sauce:
1/3 cup vinegar
2 pcs chopped garlic
2 chilies, chopped (I used green chili and chili flakes)
1/2 tsp sugar
salt and pepper to taste

PROCEDURE:
1. Combine dulong, red onion, rice flour, garlic powder, salt and pepper in a bowl. Mix it gently. Add egg and water. Mix until combined.
2. Heat oil in a heavy-bottomed frying pan. While you're waiting for the oil to be heated, put some of the mixture in a saucer or small plate, about 2 Tbsp.
3. Gently pour the mixture in the pan. You can also use laddle to pour the mixture.
4. Cook each side for about a minute or two or until crispy and golden brown in color. Cooked it over medium-high heat.
5. Remove from the pan and let the excess oil drain using a metal mesh strainer. Meanwhile, make your dipping sauce. Combine vinegar, salt, pepper, sugar, chilies and garlic. Mix until sugar and salt dissolved completely.
6. Serve with rice. Share and enjoy.


Happy day always,

Rhea

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