Lobo Lobo

Tiny but Mighty! Explore the world of #LoboLobo, the bite-sized Filipino delight. Crispy, soft, and oh-so-yummy, it’s the perfect partner for rice and vinegar. 🐟🍚 #FilipinoCuisine #FoodieFinds. Discover the world of Lobo-Lobo (dulong), tiny Filipino fish. Learn to make crispy, soft delights with rice flour. Perfect with vinegar and rice.

In the vibrant world of Filipino cuisine, we often celebrate the grandeur of flavours, from mouthwatering adobos to hearty sinigangs. But sometimes, it’s the smallest dishes that leave the biggest impressions. Today, let’s dive into the world of Lobo-Lobo, a delicacy cherished by the Ilonggo’s that’s as tiny as it is delicious.

Lobo-lobo, often called “dulong” in many parts of the Philippines, consists of these petite silvery fish that could fit on your palm with room to spare. It’s almost like enjoying baby dilis, albeit tinier. You can find them at wet markets, neatly packed in cups, or in convenient grocery store packages.

These little wonders are versatile in the kitchen, frequently ending up as fried “torta” or lovingly steamed inside banana leaves Ilonggo’s called Tinu-om. Today, we’ll explore the fried version. With a delicate touch of rice flour, these little gems turn into crispy, golden bites with a soft, delightful interior. Best enjoyed with a side of tangy vinegar and a plate of steaming rice, it’s a humble yet essential addition to any Filipino meal.

Join me as we uncover the secrets of this miniature delight and learn how to savour it the Ilonggo way. 🐟🍚

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Lobo Lobo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 8 1x
  • Category: Side Dish
  • Cuisine: Filipino

Description

Discover the world of Lobo-Lobo (dulong), tiny Filipino fish. Learn to make crispy, soft delights with rice flour. Perfect with vinegar and rice.


Ingredients

Units Scale
  • 500g silver fish (lobo-lobo), approximately 2 cups
  • 3 eggs, beaten
  • 1/2 cup rice flour
  • 1 tsp cornstarch
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • salt
  • white pepper
  • oil

Instructions

  1. In a bowl, combine beaten eggs, rice flour, cornstarch, minced garlic, and minced shallot.
  2. Season the mixture with salt and a dash of white pepper.
  3. Add the lobo-lobo (silver fish) to the mixture and ensure they are evenly mixed.
  4. In a frying pan, heat oil over medium heat.
  5. Spoon the mixture into the pan, creating individual portions, and cook for 3 minutes on one side until golden and crispy.
  6. Carefully flip the omelette and cook the other side for an additional 2 minutes.
  7. Once the omelette is cooked to a beautiful golden brown, remove it from the heat and let excess oil drain by placing it on a paper towel.

 

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4 Responses

  1. I’ve never heard of Lobo-Lobo, and I am not even sure if you can get this fish here in Canada. This won’t stop me, however, from admiring this recipe! These fish cakes / pancakes look splendid – so appetizing and with a perfect brown-golden exterior. I bet they taste great, too!






  2. Hannah says:

    Another dish that’s totally new to me! I’ve been prepping for Hanukkah menus so the first thing I thought of was latkes when I saw these. I bet they’d be right at home at holiday parties, too!

  3. These sound absolutely delicious, Raymund, but I am positive that I will never find lobo-lobo in our grocery store.

  4. suituapui says:

    Sounds like something I would enjoy!

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