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

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, 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 the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...