Monday, December 12, 2011

The elegant Tortang Anchovies (Dilis) of southeast Asian territory

Removing heads and innards of anchovies is the dish-saving method for Tortang Dilis that will truly take the bitter taste away from your hungry palates. Do not worry about the fish bones, they won't hurt your throat as long as anchovies are small.

Here, I paired it with slices of star apple to give it fresher bites after eating the fish mixture.

Tortang Dilis

400gm anchovies, cleaned and washed
90gm flour
1 pc egg, lightly beaten
3 pcs of garlic cloves, crushed and diced
1pc medium red onion, diced
1 pc large tomato, diced
1/2 tsp pepper
2tsp salt

Put and mix all of ingredients in one bowl. Heat the oil on the pan through low-medium setting. Lay enough anchovy mixture on the pan and make it a circle shape. Fry 3 circles at a time until golden brown. To serve, vinegar or ketchup can be used as a dip.

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