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Jun 23, 2011
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Dulong in Olive Oil

By: Len Santos


Dulong in Olive Oil

Include some local flavor in your party menu with this starter. Serve it as a dip or as a spread—either way, it’s yummy!

Makes 4 (240-ml) bottles

 

1 kilo fresh dulong
water for rinsing
1 cup vinegar for rinsing
6 tablespoons finely chopped garlic
2 cups extra virgin olive oil, divided
1 cup whole shallots
1 cup sliced black olives
1 cup white wine
6 bay leaves
2 tablespoons calamansi juice
salt and pepper to taste
chili peppers (optional)

 

1 Rinse dulong in water and vinegar. Drain; set aside.

2 Sauté garlic in about 1/4 cup olive oil. Do not let it brown.

3 Add shallots and let them caramelize to bring out the natural sweetness.

4 Add dulong, black olives, white wine, bay leaves, and calamansi juice. Season with salt and pepper.

5 Simmer until almost dry. Add the rest of the olive oil.

6 Divide mixture into sterilized bottles. (Make sure each bottle contains a bay leaf.) If you like it spicy, add 1 chili pepper in each bottle. This can be stored in the refrigerator for about 2 weeks.


Tip: Looking for a quick lunch? Like other bottled fish in oil, you can use this dulong as topping over steamed rice or your favorite pasta.

 

Photography by Patrick Martires




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