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.

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

Sinigang na Ulo ng Salmon sa Bayabas (Salmon Head in Guava Sour Soup)

Individuals who have learned to endure and persevere through the storms of hardships are those who can dance in the rain during a storm. ~Ellen J. Barrier

This is a very healthy dish, no saturated oil and packed with vitamins, minerals, fiber, and heart healthy fats (omega 3). Good for cold rainy days!

NOTE: The broth is purplish in color because of the purple kamote tops. You may use kangkong or green kamote tops if you don't like to alter the color of the broth. I just love the purple kamote tops, my mom said it's healthier. *wink

INGREDIENTS:
2 heads salmon, cut into pieces
1/2 kg ripe guavas (yellow green in color)
3 tomatoes, quartered
1 red onion, quartered
1 labanos (raddish), sliced
7 pcs okra, halved
2 pcs siling haba (finger chili)
8 pcs sitaw (string beans), cut into 3 inch length
1 bunch kamote tops (sweet potato tops) or kangkong
7 cups water
2 Tbsp patis
salt and pepper to taste 

PROCEDURE:
1. Wash the salmon heads with water. Set aside.

2. Wash the guavas and cut in half. Put in a pot. Add water. Cook over medium-high heat.

3. Once the guavas are cooked, place a strainer in a bowl and put the guavas in the strainer. Mash the guavas using a big spoon or fork, adding a little water one at a time to moisten the guava. NOTE: I didn't mash all the guavas. I leave 4-6 pieces in the pot.

4. Pour the guava puree back in the pot. Turn on the heat. Add the tomatoes and onion. Let it boil.

5. Once boiling, add the vegetables (labanos, sili, sitaw, okra) except for kamote tops. Cook for 5 minutes.

6. Add the salmon head. Cook for another 7-10 minutes. Put the patis and season with salt and pepper.

7. Add the kamote tops. Cover. Turn off the heat.

8. Serve hot! Share and enjoy!

QUICK NOTES:
1. You can use other fish or seafoods or meat like maya-maya, prawns, or pork.
2. If guavas are not available, you may use other souring agent like tamarind, kamias, green mango, or sinigang mix. If you will use kamias, cut it in half and put it in the broth. For tamarind and mango, you have to boil it until soft. Then mash it using a strainer. Don't put the seeds in the broth. My favorite souring agent is sweet tamarind, we call it "kinapal".
3. You may also use blender to make guava puree. When the guavas are soft, put it in a blender, add enough water into it. Pulse for a couple of seconds or a minute. Strain it using a sieve/strainer. 

Happy day always,

Rhea

Ginataang Tambakol - Skipjack Tuna in coconut cream

Ask not what you can do for your country. Ask what's for lunch. ~ Orson Welles

If you'll ask me what's my favorite food, ginataang tambakol is included on my top 10 list. I remember eating it with banana or mango when I was young. It sounds odd but the combination of hot rice, "gata" (coconut cream) and these fruits are SUPERB! Thanks to my mom, she always put sliced banana or mango on my plate whenever we have our lunch or dinner. I tell you, try this... it's crazy delicious! ;)

So this is our lunch today. Simple, easy to cook, economical, comforting, rich and exquisitely divine!