Dried baby anchovies, locally known as dilis, are on Jim’s breakfast plate today, together with dried hasahasa and plain scrambled eggs.
Cooking dilis to perfection is something I would never delegate to my maid. Timing and focus are crucial. Cook them a minute too long and they become bitter; take them out of the skillet too early and they won’t be crispy enough.
These dilis came from Tess, one of the tasty fares from her hometown in Samar. Once, I turned them into an appetizer, inspired by what the Thais do in Bangkok—cooked until crispy, then made into a sweet, salty, and spicy snack. Many of our friends bring them home as pasalubong for family and friends.
When I was young, dilis was considered a poor man’s meal. Today, with creative chefs everywhere, this humble little fish has been elevated into something extraordinary. You can even find it served as part of the appetizer offerings in Japanese restaurants.
Btw, I am staying faithful to my regular breakfast today: oatmeal and scrambled eggs with tomatoes, onions, and malunggay leaves. No indulgence today—my health comes first.
Our fruits remain the same: papaya and a few blueberries.
Sometimes, it’s amazing how a humble food from our childhood can find its way onto a much more sophisticated table—and still taste just as good.
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