July 14, 2010
Tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is packed with deliciously salty succulence. Easy to cook and without much fuss, it`s a welcome instant yummy treat for picnics, afternoon snacks or even compliment for a heavy main course.
A classic seafood pulutan, it is the luscious companion of many local brews. Though it is now shadowed by other popular pulutan, it`s delectable charm is still sought by those in the know.
1 kilo dila-dila (kumukusay), salt, garlic, seasoning Wash the dila-dila thoroughly.
1. Place it in a carajay (kawali) or in a saucepan.
2. Sprinkle with a pinch of salt and pour a small amount of water and let it boil. Lift the dila-dila once it boils.
3. Then, you can start, picking the dila-dila flesh within its shell, with a pin.
4. Sautee dila-dila in garlic and add seasoning (either vetsin or salt).
5. Let it simmer for 1 minute, then lift.
*Or, you can opt to eat it right after picking it from the shell.
Choose your dip – vinegar, bagoong, ketchup etc.