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Lobo Lobo

What lobo-lobo is to the Ilonggos is called dulong in most parts of the Philippines. These are tiny silvery fishes often referred to as baby dilis in some places. It is often found in wet markets sold in "cups" or in groceries inside ready to cook styro packaging. And most of the time they often end up either fried as torta or steamed inside banana leaves.

Here are two recipes for Lobo-lobo - Torta and Tino-um

  • 1/2 kilo fresh Lobo-lobo
  • 5 cloves of Garlic, finely chopped (more if you want it "garlicky"). You can also use garlic powder
  • 1 large Onion, finely chopped
  • 2 Tomatoes, chopped
  • 2 Eggs
  • 3/4 cup Flour
  • 1 Tbsp Soy Sauce
  • Pepper
  • Salt
  • Seasoning powder, optional
  • Cooking Oil

How to Make Tortang Lobo-lobo
  1. In a bowl, place lobo-lobo, garlic, onions and tomatoes. Mix well.
  2. Add two eggs and flour. Mix thoroughly making sure there are no flour lumps.
  3. Season with salt, pepper and soy sauce (or seasoning powder). 
  4. In a frying pan, place enough oil and when hot, place two spoonfuls of the mix.
  5. Fry until golden brown and to the crispness you want
  6. Remove from the pan and drain excess oil. Or place it on a plate with table napkin to absorb.
  7. Serve with vinegar with garlic or dip of choice.


  • 1/2 kilo fresh Lobo-lobo
  • 1-2 Tablespoon/s of calamansi juice
  • 1 thumb-size Ginger, finely chopped
  • 1 medium onion, sliced
  • 1 tomato, sliced 
  • onion leaves, cut into 1/2 inch length 
  • 2 chilies, optional
  • Salt
  • Pepper
  • Oil
  • Banana leaves
  • Water

How to cook Tino-um nga Lobo-lobo
  1. In bowl, mix together lobo-lobo, ginger, tomatoes and onions.
  2. Season with salt and pepper then add calamansi juice.
  3. Depending on the size of you banana leaves, you can place the whole mix of divide them.
  4. Drizzle some oil before wrapping and tying the mixture.
  5. In a pan, place the wrapped wrapped fish and add a cup or two of water
  6. Cover and boil for 20-30 minutes over moderate heat.
  7. You can drizzle with more oil and calamansi before serving.

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