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| Haul of the Week: Seafood |
This blog post was supposed to go out on Monday, January 24, 2011, but due to some important events, it came very late. Anyway, the Chef just wishes to share with his readers what food transfiguration he made over the weekend.
Sunday, aside from being a church day is also a market day for the Chef and his family. Right after the morning mass, the Chef checked out the wet market nearest to his place. He was able to haul a half-kilo of dilis ($0.81), sea shells ($1.16) and squid ($1.86), without really thinking what to do with those resources.
Sunday, aside from being a church day is also a market day for the Chef and his family. Right after the morning mass, the Chef checked out the wet market nearest to his place. He was able to haul a half-kilo of dilis ($0.81), sea shells ($1.16) and squid ($1.86), without really thinking what to do with those resources.
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| Dilis, Anchovies or Bolinao |
Outside of his house, while waiting for the gate to be opened, Chef's eyes were glued on the banana plant growing on the side road, and there, he molded a timely fish dish --- Inun-unan na Dilis sa Dahon (Fish Stew in Banana Leaves). How did he go about it? Here is . . .
Wash the banana leaf then wipe it dry before "quick-heating" it up on top of the stove flame. This process will make the leaf stronger and easier to fold.
Lay the dilis on the leaf, sprinkle a little of salt, drizzle with oil, and powder it with ground black pepper. Fold the banana leaf enclosing the fish. Do this with the rest.
Lay the wrapped dilis in a pot, pour a cup of water, a fourth cup of plain vinegar, and another fourth of sukang "Pinakurat" for some sting.
Top with spices: chopped garlic, onion leaks and ginger, sliced onion and bell pepper, and ginger leaves (optional). Sprinkle with a teaspoon of salt, drizzle with oil, and flavor with Knorr Liquid Seasoning Original.
Cover and cook until it boils then turn the heat to the lowest point to simmer. Uncover the pot, then cook further for 10 minutes.
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| This is it! Inun-unan na Dilis sa Dahon |
Secret Ingredients:
About Dilis
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| Pinakurat, proudly Philippine-made, and all-reliable Knorr Liquid Seasoning |
About Dilis
Dilis, or for a classy sound, anchovies, is also known in some parts of the Philippines as bolinao or gurayan. They are one type of silvery, oily forage fish that usually go in large school or group. The importance of forage fish in the marine ecosystem is highly regarded because of their role in the underwater food chain as preys or food to bigger types of fish and other sea animals.
--- Ireen ---
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