Fried danggit in particular has long been my favorite. If someone will travel to Cebu or if any of our friends from Cebu will visit us. Either way, we always ask for some Danggit. Why Cebu? If it’s Danggit you want, it should be from Cebu.
Danggit is one of Cebu’s famous delicacy. Best when paired with vinegar and fried rice. This morning, I had a Filipino treat, fried some Danggit, chopped some tomatoes and paired it with some vinegar, it was so good I had it also for lunch.
By the way, Danggit is the only salted fish or dried fish that I can finish including the head. It’s so crunchy, easy to cook and it’s easy to eat! Below is a danggit recipe!
Fried Danggit with Scrambled Eggs
- 16 pieces dried danggit
- 1/4 cup vegetable oil
- 2 tablespoons olive oil
- 1/2 cup onions, chopped
- 6 large eggs, beaten
- Heat vegetable oil in a wok then fry danggit.
- In a non-stick pan, saute onions in olive oil until they are translucent.
- Increase heat to high.
- Add beaten eggs and scramble with a wooden spoon. Cook until soft and fluffy.
- Transfer to serving plate and serve with fried danggit and rice.
Cooking time: 15 minutes
Makes four (4) servings