Are looking for ukoy recipes? This recipe for Ukoy na Dilis or Anchovy Omelet recipe is a popular Filipino dish. This dish is very delicious and a low-cost, budget-friendly recipe that can be served for breakfast, lunch, or dinner. This small blue fish, known as dilis in Tagalog or anchovies in English, is common in the Pacific, Mediterranean, Indian, and Atlantic seas. In the Philippine wet market, this dilis is commonly seen being sold at a cheap price, affordable for everyone.
The dilis fish is also good for kinilaw dish, in bisaya, meaning literally "eaten raw". A method of preparing the raw seafood dish native to the Philippines. In this recipe, the dilis are cooked crisp after being mixed with an egg mixture and certain spices to bring the dish to an awesome result. It’s carefully prepared with simple cooking skills to get the right crispiness of the dish. Ukoy na dilis is the best when it is cooked properly. It should be crisp and crunchy on every bite but not oily.
Ukoy has many variations. It can be kalabasa, togue, shrimp, or even vegetable ukoy for vegetarian people. Among them, one can be prepared as a snack or viand. But in our dilis na ukoy, it is prepared as a viand. It is best to serve with a side of steamed rice. If you’re looking for a budget-friendly Filipino dish, this recipe is a good choice to try. You can make this dish easily at home. Happy cooking, share and enjoy eating.
Cooking Video Recipe: Recipe for Ukoy na Dilis
Are looking for ukoy recipes? This recipe for Ukoy na Dilis or Anchovy Omelet is a popular Filipino dish. This dish is very delicious and a low-cost, budget-friendly recipe that can be served for breakfast, lunch, or dinner. This small blue fish, known as dilis in Tagalog or anchovies in English, is common in the Pacific, Mediterranean, Indian, and Atlantic seas. In the Philippine wet market, this dilis is commonly seen being sold at a cheap price, affordable for everyone.
The dilis fish is also good for kinilaw dish, in bisaya, meaning literally "eaten raw". A method of preparing the raw seafood dish native to the Philippines. In this recipe, the dilis are cooked crisp after being mixed with an egg mixture and certain spices to bring the dish to an awesome result. It’s carefully prepared with simple cooking skills to get the right crispiness of the dish. Ukoy na dilis is the best when it is cooked properly. It should be crisp and crunchy on every bite but not oily.
Ukoy has many variations. It can be kalabasa, togue, shrimp, or even vegetable ukoy for vegetarian people. Among them, one can be prepared as a snack or viand. But in our dilis na ukoy, it is prepared as a viand. It is best to serve with a side of steamed rice. If you’re looking for a budget-friendly Filipino dish, this recipe is a good choice to try. You can make this dish easily at home. Happy cooking, share and enjoy eating.
Remove the head and innards of the dilis fish (anchovy), wash it and drain the water thoroughly. Set it aside.
Peel off the skin of the onion and chop or mince it. Then chop the long green chili and the green onions.
Crack the eggs in the mixing bowl. Add salt, garlic powder, pepper powder, and paprika powder. Then beat.
Add the chopped long green chili, onion, and green onions and mix slightly.
Add the dilis fish (anchovy) mix and it’s ready to fry.
Heat up cooking oil in a pan or wok.
Fry a scoop of the dilis (anchovy) mixture, pressing the top to make it even. Fry it for a couple of minutes until golden brown, then flip it.
When it is cooked, place it on a plate with a paper towel, then serve.
It is best to serve it warm and still crisp. It is the perfect match for sukang sawsawan or a dip sauce of your choice.
Happy cooking, share and enjoy the food.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.