A quick meal
Whether in the city or in the province, breakfast is always a rush time in the kitchen. The kids are hurrying for school. And the parents are likewise raring to get on the day’s work.
Perhaps next to the “pusô,” the “danggit” is a culinary item that’s very distinctly associated with Cebu. It’s rabbit fish that’s split open and sun-dried, and is really such a treat at the breakfast table. No visitor to Cebu would leave without a pack or two of danggit to take home.
The danggit is commonly cooked crispy-fried, and best enjoyed with “sinangag” or garlic fried rice and fried egg. The set is already good as it is, but some people would have a saucer of vinegar around as dip. Others would go further and have both vinegar and hot sikwate or native chocolate drink to go with the meal.
The food set consisting of fried danggit, sinangag and itlog (fried egg) is referred to as danggit silog, the last word being a contraction of “sinangag and itlog.” Vanjo Merano shares a simple danggit silog recipe at www.panlasangpinoy.com:
Danggit Silog
Ingredients:
12 pieces dried danggit
½ cup cooking oil
3 cups garlic fried rice
3 pieces eggs
Procedure:
1. Heat the frying pan and then pour the oil in.
2. Once the oil starts to get hot, crack one egg open and then gently drop it on the pan to fry in medium heat. Tilt the pan on one side until most of the oil settles and then slowly push the oil towards the egg to coat the top part. Do this multiple times until the yellow part of the egg gets cooked. You will know when you are done if it turns out yellowish-white. Do this step with the remaining eggs. Once done, set the fried eggs aside.
3. Fry the danggit using the remaining oil. Make sure that the oil is hot before starting. Fry one side in medium heat until crispy and then turn the fish over to cook the other side. Transfer to a plate lined with paper towel. Note: frying danggit should be quick.
4. Arrange a cup of garlic fried rice, a piece of fried egg, and four pieces of danggit in a plate. This makes an individual serving. Serve with spicy vinegar.
This danggit silog is ready in 20 minutes or less. This recipe serves four persons. Note: Danggit silog has since broken away from its “for breakfast only” identity; as many people now like to have the meal at any time of the day, because it’s very quick and no-hassle to do.