Crispy Fishy Goodness in Every Bite! Discover the delicious and crunchy world of Dilisilog, a popular Filipino dish made with crispy fried anchovies. Dilisilog combines the salty and savory taste of dilis, making it the perfect snack or topping for various dishes.
Dilisilog, also known as “dilis, sinangag and itlog” is a popular breakfast dish in the Philippines that is made with three main components: dilis (anchovies), sinangag (garlic fried rice), and itlog (egg).
Dilis, a common ingredient in dilisilog, are tiny, salty anchovies that are fried to a crisp and golden brown. They bring a strong, savory flavour to various dishes, both as a snack and a topping. There are different types of dilis, including those with heads on or off, and boneless. Personally, the boneless dilis are the favourite due to their crisp texture and less fishy taste, making them light and enjoyable to snack on, like potato chips.
Sinangag, or garlic fried rice, is a staple of Filipino cuisine. It is made by frying leftover rice with minced garlic and a small amount of oil, until the grains are fragrant and slightly crispy. Sinangag is a flavourful and convenient way to use up leftover rice and is often served as a side dish with a variety of main courses.
Finally, itlog, or eggs, are a common part of many Filipino breakfast dishes. In dilisilog, they are usually fried or scrambled and served alongside the dilis and sinangag.
Bringing these three elements together is what Dilisilog is. A hearty and satisfying breakfast option that is sure to fuel you up for the day ahead. It is often enjoyed with a side of atchara (pickled papaya) or a refreshing cup of calamansi juice (a type of citrus fruit native to the Philippines). If you’re a fan of anchovies and garlic fried rice, give dilisilog a try the next time you’re looking for a tasty breakfast option!
Discover the delicious and crunchy world of Dilisilog, a popular Filipino dish made with crispy fried anchovies. Dilisilog combines the salty and savory taste of dilis, making it the perfect snack or topping for various dishes.