Binulad kag dayok one of the best delicacy in the Philippines. Some of the people in Capiz really enjoy eathing this kind of food.Sometimes the dayok they 
partner it to green mango, they wanted to eat this kind of food than to eat special delicacy here.At first I really dont know why they really like It,But when I start to taste It now I know why. I like a lot but that must have been at least 5 kilos of live wait danggit to make a kilo of boneless dried fish. I can sit happily at breakfast with several fried buwad na danggit, a sawsawan (dip) of spicy vinegar, a large plate of steaming rice and a fried egg or two mixed in. This is the ultimate comfort food and there is nothing anywhere in the world that comes close to it. Whereas for tinapa, I can substitute kippers elsewhere on the planet.
The dried squid also looked good so I bought a kilo of that as well for PHP440. Either fried or barbecued, it possesses a unique taste that must be acquired early in life. I much prefer danggit or tuyo but once in a while it’s nice to have some dried squid. Also good with vinegar and chillis. I bought several other kinds of buwad and managed to fill a medium sized box with over 5 kilos of the stuff. That should easily last our household a month or more. While I love the taste of buwad or daing, I do not like the lingering smell after it has been fried up in the kitchen… anyone have any ideas how to rid the kitchen/house of the pungent odor besides boiling up a pot of vinegared water???
Shrimp paste or dayok, It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia and the Philippines. It is often an ingredient in dipping sauce for fish or vegetables.
partner it to green mango, they wanted to eat this kind of food than to eat special delicacy here.At first I really dont know why they really like It,But when I start to taste It now I know why. I like a lot but that must have been at least 5 kilos of live wait danggit to make a kilo of boneless dried fish. I can sit happily at breakfast with several fried buwad na danggit, a sawsawan (dip) of spicy vinegar, a large plate of steaming rice and a fried egg or two mixed in. This is the ultimate comfort food and there is nothing anywhere in the world that comes close to it. Whereas for tinapa, I can substitute kippers elsewhere on the planet.The dried squid also looked good so I bought a kilo of that as well for PHP440. Either fried or barbecued, it possesses a unique taste that must be acquired early in life. I much prefer danggit or tuyo but once in a while it’s nice to have some dried squid. Also good with vinegar and chillis. I bought several other kinds of buwad and managed to fill a medium sized box with over 5 kilos of the stuff. That should easily last our household a month or more. While I love the taste of buwad or daing, I do not like the lingering smell after it has been fried up in the kitchen… anyone have any ideas how to rid the kitchen/house of the pungent odor besides boiling up a pot of vinegared water???
Shrimp paste or dayok, It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia and the Philippines. It is often an ingredient in dipping sauce for fish or vegetables.
