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
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!