So it’s that time again at work, a couple hours have past since lunch time and people are pulling out their snacks ready to pass around and enjoy over conversations about food.

I guess in a hard working office environment, these types of entertaining ‘breaks’ are necessary for a brain power re-load.

Well we were all enjoying our snacks, and I was happily sharing one of my personal favorite snacks, which is a yummy seasoned crispy seaweed that comes in different flavors, which I buy from the Landmark supermarket whenever I am there.

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Anyway, enjoying this yummy snack was fun until one of my colleagues asked me if I had tried Dying.. Well at least I thought that’s what he said, so I promptly responded with a NO… I have never tried Dying, and don’t plan to anytime soon.

After most of the colleagues surrounding my desk were laughing at my either bad hearing, or lack of knowledge, I realized that obviously I had misunderstood something, and that was that my colleague wasn’t asking me to try killing myself, but in fact he was asking if I had tried a native fish to the Philippines, cooked in a very special way called ‘Daing’.

Daing is a term used in Filipino cusine where a fish is prepared by applying generous amount of salt and sun-dryring or simply marinated in a vinegar marinade with lots of garlic.

For example here is a really yummy dish that I personally love to eat called Daing na Bangus.

Daing is one of the many ways Bangus, (Milkfish) can be cooked.

 

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Above is a yummy Daing na Bangus fish, which was marinated for 24 hours in Vinegar, Soy Sauce with Bay leaves, then drained from the sauce, sun dried for 6 hours (optional), and fried until crispy outside and still tender inside. This is usually served with white vinegar on the side, and some fresh sliced tomatoes. Really yummy!

Here is a recipe…

2 pcs large milkfish (skin on), butterflied
2 small whole garlic, pounded with skin on
1 tsp roughly ground black pepper
2 tsp salt
1 1/2 cups coconut vinegar or white vinegar
3 tbsp soy sauce
3 pcs dried bay leaves

The next method is to sun dry this fish all the way…

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In this process you first split the fish into a butterfly fillet, clean and wash the fillet. Then you put the fish in a solution of water and salt, For a 60-kg. fresh fish, use 6.5 kls. of salt and 5 gallons of water, where you soak the fish for 1 hour.You then drain and rinse the fish, arrange separately on a wire mesh, cover with another wire mesh, and let sit and dry in the sun for 2-3 days, then allow fish to cool for 6 hours before eating.

This is not my favorite way to eat fish, as through the drying method it gains a rather strong smell, which somehow puts me off before even trying eat, yet it is a favorite snack for most Filipino’s.

Maybe you can try this sometime, if you haven’t already. Enjoy!