For the above photo, I would just like to take this moment to thank a very good high school friend of mind, Mr Ruben Ortega, who is a very good cook as well as lucky enough to live near the sea (Kalibo, Aklan, Philippines), thereby getting the freshest seafood and vegetables to turn into delicious cuisines. Thanks!
Anchovies Omelette is perfect for breakfast, lunch and even dinner. With the right sauce it can be a complete meal with just a small (;) ) serving of rice.
Dilis omelette in the size of small burgers over a bed of leafy salad can be an appetising starter for a dinner party.
Dulong or silverfish can be a suitable substitute for dilis or anchovies. Either one will be perfect for this egg batter recipe.
1/4 kilo dulong or dilis (anchovies)
3 heaped tablespoon plain flour
2 stalks spring onion, chopped
3 cloves garlic, minced
1 tbsp chopped fresh flat parsley
1/4 tsp chilli powder (optional) for a spicier taste
salt and pepper to taste
oil for pan frying
Method of Preparation:
Combine eggs, salt, pepper, flour and spring onion, garlic, parsley and chilli powder in a large mixing bowl.
Beat using an egg beater or a fork until everything is mix in together.
Tip in the plain flour. Add more flour if the consistency is too runny. It should be more like an American pancake gloop. 🙂
Add the fresh dulong or dilis. Ensure the dilis are covered batter.
Heat a frying pan and pour-in enough cooking oil.
Once the oil is hot, (to test, drop a few grains of salt, if it is hot enough, the oil should sizzle) add a small ladle of the anchovies batter.
Cook the first side for about 3 to 5 minutes or until golden brown then flip to cook the other side.
Remove and drain over paper towels.
Continue cooking the rest of the anchovies batter.
Serve hot with spiced vinegar dip or just plain tomato ketchup.