Dilis Delish

My ultimate goal in creating this blog is to go on fun food trips, making the rounds of known or unheard of dining dives and to pull into the limelight that part of their menu often given the cold shoulder because of its unappetizing roster: veggie and fish. Though these food groups do have a steadily growing  market, we have to admit that meat still takes top billing when it comes to food favorites. I rarely do recipe blogging not because I can't cook because I sure as shoots can. I just find it more convenient to seek gastronomic refuge in a hip hashery that that waits on me and serves me my grub as I sit back, relax and surf. But I do have my moments. On dreadfully boring weekends when I'd rather stay in than go out, I could whip up serious eats with whatever I can find in my pantry, fridge or cupboard.

Most dishes in the Philippines are served with rice.  It's a staple in our diet and goes great with pork, beef, veggie and fish dishes. But here's one fish recipe that can be enjoyed even without rice. In fact, it makes for great company when doing a DVD marathon or just good as nibbles while reading a book. It's a breeze to make and a definite winner. All you need is a hefty amount of good, affordable dilis or anchovies. 

Dilis or anchovies are a small and very common salt-water fish. They come in really cheap especially when bought in the market and are really good fried to a crisp or cooked in vinegar and a little salt topped with chili slices. 

                                                photo c/o my3rdand7thsense.blogspot.com

                                                                     photo c/o MarketManila

I, however, cook and eat it as a snack. It's another diversity that these simple but versatile little denizens from the deep offer, and mind you, they do bring it.

First, heat some oil in a pan. Then throw in the anchovies, allowing them to crisp and brown to a perfect crunch. Then pour in some sweet banana ketchup with a generous sprinkling of brown sugar. Allow both the sugar and ketchup to coat and caramelize the anchovies and after a few more swirls in the pan, their done.

For a more spicy take, add a dash of chili powder or a trickle of chili sauce on it while cooking. You may also add a little salt and pepper to heighten its flavor.

So, what do I call it? Caramelized Anchovies it is and it never fails to deliver.

Our mothers used to always tell us to never play with our food. But this is one time when it becomes totally legit. It's easy to be really creative with the sensitive diet that you are limited to because within that diet, there are no limits. My good friend would always tell me to pick whatever I want with the food I can have and go to town in creating new recipes for it, incorporating the flavors that float my boat, and he's right. And never be fooled by what you see because what you think has limited potential can actually unfold into a radical reveal just waiting to be uncovered. So can be said about our friendly fish dilis. It may be small but it's definitely big in flavor.
 

So, what have I learned from this? It's that size can be deceiving because sometimes, even the smallest things are the ones that pack the ultimate punch. Enjoy! :)