INGREDIENTS:
- 1/2kg fresh dilis
- 1medium size ginger (finely chopped)
- 2 medium sized onions (finely chopped)
- 3 pcs calamnsi
- 1 teaspoons patis
- 1/2 cup vinegar (paombong or cane preferred)
- siling labuyo
- salt to taste
- pepper to taste
- Fillet your dilis, some just use them as is, with its head, gills and guts. But it really disturbs my palette and prevents me from enjoying the taste of the meat. So i painstakingly fillet each one. 1/2kg takes about 1-2 hours. But the yield is truly rewarding so I just fillet away! Wash and drain.
- In a bowl mix every ingredient first except the dilis. Taste it before you put the dilis making sure its just perfect for your taste buds. Add the dilis and leave for 30-45 minutes.
Source:Kusina Pilipino
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