There's nothing quite like the aroma of a traditional Filipino breakfast to transport me back to my roots. Today, I'm sharing my video of preparing a classic almusal Pinoy style. My officemate generously gave me some dried dilis, dried pusit, and danggit from Leyte, and I decided to make the most of these delicious treats on this beautiful Sunday morning.
Tuyong Dilis: A Crunchy Delight
Tuyong dilis are dried anchovies, a staple in Filipino cuisine. These small fish are sun-dried to perfection, resulting in a crunchy and savory delight. Rich in protein and omega-3 fatty acids, dilis are not only tasty but also nutritious. When fried, they become wonderfully crispy and make for an excellent accompaniment to a steaming bowl of rice. Their salty flavor is perfect for adding a burst of umami to any meal, making them a beloved breakfast item in many Filipino households.
Tuyong Nokos or Pusit: A Flavorful Treat
Tuyong nokos or dried squid is another favorite in the Filipino breakfast repertoire. This delicacy involves drying squid in the sun, which concentrates its flavors and gives it a unique, chewy texture. High in protein and low in fat, dried squid is a healthy and delicious option for starting the day. When pan-fried, it releases a tantalizing aroma and develops a slightly crispy exterior while remaining tender inside. The savory taste of tuyong pusit pairs perfectly with garlic rice and is a nostalgic reminder of coastal Filipino towns where fresh seafood is abundant.
Tuyong Danggit: A Salty Sensation
Tuyong danggit refers to dried rabbitfish, another popular dried seafood in the Philippines. Known for its thin and crispy texture, danggit is a breakfast favorite for many Filipinos. This fish is split open, cleaned, salted, and then sun-dried, resulting in a salty and crunchy treat. When fried to a golden brown, it becomes irresistibly crispy and flavorful. Danggit is often enjoyed with a side of vinegar dip, which balances its saltiness and enhances its savory taste. This dish is a quintessential part of a traditional Filipino breakfast.
Fried Eggplant with Bagoong and Black Coffee
To complement my hearty breakfast, I added fried eggplant with bagoong (fermented shrimp paste) that I grabbed from the nearest eatery. The eggplant, when fried, becomes tender and slightly sweet, while the bagoong adds a punch of salty, savory goodness. This combination is a perfect side dish that enhances the flavors of the dried seafood. Of course, no Filipino breakfast is complete without a strong cup of black coffee. The robust, rich flavor of the coffee ties the meal together, providing a comforting and invigorating start to the day.
Join me in my video as I prepare this delightful Filipino breakfast and share the joy of almusal that reminds me of home.
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