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If you are familiar with dulong fish, you know those itty bitty fish that are cooked ala Fish Nuggets or coked in clear sour broth, then you are in for an unusual but easy to make recipe: Dulong in Olive Oil:
Photo taken during the cooking lessons conducted by Chef Myra Segismundo at The Maya Kitchen Culinary Center. I also did this at home but forgot to take photos.
RECIPE:
DULONG IN OLIVE OIL
(Serves 4)
½ kl Fresh dulong, washed and drained
1 head Garlic, peeled
½ cup Olive oil
Juice of two lemons
2 pcs. Bird’s eye chillies (siling labuyo), optional
Salt & pepper, to taste
PROCEDURE:
- In a pan, pour olive oil and simmer over low heat.
- Add garlic and poach until soft and tender.
- Add dulong, lemon juice, bird’s eye chilies, and season with salt and pepper.
- Simmer for 5 minutes until dulong is cooked . Do not stir.
- Serve warm with melba toasts or crackers.
July 10th, 2013 at 3:33 am
Since 2005, with people becoming more health-conscious than ever, three salads — Fruity, Asian, and Western — have become mainstays on the Pancake menu. Fruity Salad combines romaine, mixed greens, papaya, cucumber, turnip, avocado or mango, black olives, croutons, cube cheese with lemon mustard for a citrusy twist. Asian Salad is a healthful mix of romaine, mixed greens, shrimp, tofu, pomelo, turnip, and cucumber with Asian vinaigrette. Western Salad is a blend of romaine, mixed greens, tomato, boiled chicken, cut into thin slices (salad manok), black olives, young corn, cube cheese, asparagus tips, hard-boiled egg.