Spicy dilis (anchovies) is a delicious treat as a snack item or as an appetizer.
- Small strainer
- Big plastic strainer
- Paper towel
- Mixing bowl
- 2 big spatulas
- Spoon and fork
- Polyethylene bags
- Heat sealer
- 1/2 kilo fresh dilis
- 7 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp chopped wild pepper or siling labuyo
- 1 egg
- 1/2 cup brown sugar
- 4 cups cooking oil
- Wash dilis. Strain well and place in a bilao.
- Sun dry dilis for 2 to 3 days. When dry, put in a bowl. Set aside.
- Make the spicy mixture which will serve as coating for the dilis:
- Beat egg in a mixing bowl.
- Add brown sugar, siling labuyo and salt.
- Mix well, add cornstarch.
- When thoroughly mixed, add dried dilis to the spicy mixture. Make sure the dilis are evenly coated. Set aside.
- In a pan, heat cooking oil for 2 to 3 minutes. When hot, deep fry dilis until crispy.
- Remove dilis after 1 minute or when golden brown. Strain.
- Transfer dilis, in a big strainer lined with paper towel to remove excess oil. Let cool.
You can now eat or pack the spicy dilis in polyethylene bags. Close or seal it properly to extend the product’s shelf life. Use a heat sealer. The spicy dilis lasts for 2 to 3 months if cooked and packed carefully.
source: Technology Resource Center, www.trc.dost.gov.ph