AliBaba
Dried anchovies, also known as "dilis" in some regions, are small fish that have been salted and dried. They are commonly used in various Asian cuisines, particularly in Filipino, Vietnam, Korean, and Japanese cooking. These anchovies are known for their strong umami flavor, which enhances the taste of many dishes.
There are lots of dishes you can make from dried anchovies. You can fry it and top it on your steamed rice. You can also add it to your radish salad or your sauteed mung beans or ginisang monggo. Some have their dried anchovies added to their scrambled egg or egg omelet. The ideas are endless.
The term "dilis" itself is derived from the Filipino word for anchovy, reflecting the simplicity and directness that characterize Filipino naming conventions. Over time, Dilis has evolved from being a basic ingredient in Filipino kitchens to a beloved snack, appreciated for its versatility and salty goodness.
