Sweet and Spicy Balingon (Dilis)

A perfect appetizer or snack, dilis cooked sweet and spicy often are in the market or bus stops as quick relief from hunger. But most often than not, it makes more hungry as the play of flavors tend to make you eat more than yo usually do. Now, that's really an Appetizer - with a capital A!

I often experimented with this snack based on the taste memories I had of my last sweet and spicy dilis snack. Good thing, balingon or dilis is always available inside the fridge and so as the other ingredients. And making one is very simple, just frying and mixing - it's really that easy.

So here's my very simple recipe which you can tweak to adjust to your own taste. I don't usually put in the measurement for most of the time I just thrown in what ever there is and adjust it during the process.

Ingredients

Dilis

Sugar

Catsup and/or Sweeet & Chili Sauce

Chili Powder

Oil

Procedure

Place oil in a pan and when the oil it hot, lower the flame and fry the dilis.

Add sugar and mix. Wait for it to melt a bit

Add catsup/sweet&chili sauce and chili powder. Adjust the amount of these to suit your taste.

Put the sweet and spicy dilis on a strainer or plate with table napkin to let the oil drip.

Best eaten dipped in vinegar.

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Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

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FLAVOURS OF ILOILO

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