Skip to main content

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

TORTA
Ingredients
  • 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.

TINO-UM

Ingredients
  • 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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Valenciana: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, reunions and all other occasions thus I love calling it as the "occasional dish".     Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's a simple recipe for  Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef    Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...
8 comments
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Simple Bukayo

Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular variants - moist and dry (also called bocarillo).  The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container.  The latter is more candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny.  Bring to boil then add coconut meat gradually to m...
2 comments
CLICK FOR MORE INFO or RECIPE...