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Balingon / Dilis

Balingon or dilis is a mainstay of most Filipino breakfast, together with tabagak (tuyo) and pinakas (salted daing).


But among the three, I find dilis the most versatile as I have tried cooking and eating more balingon recipes. As there are many variations of balingon, chances are there can be as many recipes. 



The simplest is just frying it oil and complementing it fresh tomatoes and onions as Ilonggos would called "hanggop or hinanggop". The flavours and texture contrast makes it a delight to the tastebuds! 

Another version of "hanggop" is adding freshly "scraped" radish which brings back taste memories of home. A few drops of vinegar makes it more appetizing.
A popular balingon snack is adapted from our neighbours in Souith East Asia - sweet and spicy seafood.



As it can also be done with shrimps and squid, this recipe makes me salivate just by he thought of it. Imagine the burst of flavours - sweet salty, spicy! Yum yum yum. Click for the Sweet and Spicy Dilis Recipe.
Here's another favorite recipe and might be weird for some - a soup dish with balingon. I grew up with this recipe and I loved it ever since.

 It's a combination of malunggay, fresh egg, balingon and tomatoes - simple but delicious. Check out the complete recipe.
One of the variants I love about dilis is what they refer to as "boneless dilis" and it instantly is given a "2nd look".



Others call it as flat dilis as it is also a kind of "pinakas" or "daing" - just a mini version. This one has more crisps and can pass as snack food. Love the crunch!
Back to the simple balingon cooking, sometimes we don't use oil at all especially if it small and/or thin enough. We just let it cook atop a hot frying pan and termed in Hiligaynon as "sinanlag".
And here's a balingon as part of an appetizing salad with pomelo!


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