Saturday, March 30, 2013

How to Prepare Fresh Ilocano Kilawen (Dulong)


2 cups fresh 'dulong'
½ cup white vinegar
I/2 bulb onion (medium-sized)
8 gloves of garlic
½ inch ginger

1.      Remove  the head and bones of the small fishes (dulong). What would be left are the white pieces of flesh only.
2.      Wash thoroughly, taking care not to grind the flesh into small pieces.
3.      Drain the water thoroughly and set aside.
4.      Prepare the onion, garlic and ginger by slicing them into thin strips half the size of the small fish.
5.      Place the fish into a clean container and add the vinegar.
6.      Add all the ingredients and mix, taking care not to reduce the fishes into pulps.
7.      Add salt and pepper to taste.
8.      Let it marinate for 30 minutes to one hour.
9.      After the vinegar ‘cooked’ the ‘dulong,’ you can now serve it fresh.


1.      Only make use of FRESH fish (dulong). If the fish is not freshly caught, you can get sick.
2.      Wash thoroughly because there may be contaminants from the water.
3.      Try this only when your stomach is not ultra-sensitive to raw foods.
4.      This is usually prepared by fishermen, when out fishing.
5.      This is also good as an appetizer when drinking wine or alcohol.

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