Baby Anchovy Spread (Mini Boquerones)

Bread is one of those things that are difficult not to like. From the moment of its conception to its baking, the smell, feel and sound of it, is just so pleasant. Asides from being an international staple, it also comes in quite a variety all around the globe. Personally I prefer a nice sourdough, whole wheats or multi grains, not only for the health aspect but simply because it has more complex flavours and textures.

Regarding this health aspects, it pisses me off, excuse my nationality, when people say that they don’t eat carbs or are on very low carb diets “except for wheat bread”. Ok my friend, wheat bread and white bread pretty much have the same carb content (just like any starch white vs brown), the major differences are things like fibre, vitamins, etc…  If you are serious about being on a diet, or if you really want to lose weight, it is not something you can just decide to do, you need to READ and GET INFORMED. With discipline, rigidity and education comes success. This applies to everything, weight loss included.

Moving on, the other aspect of bread I so adore is all the different things you can do with it, sandwiches (the love of my life), bruschettas, pain perdu, salads and use them as a vehicle for spreads and pates.

In the markets here in the Philippines, we come along some strange ingredients that sometime leave us perplexed as how to use them. The other week my mom picked up some dillis which are basically baby (tiny) anchovies caught in rivers. We then remembered that there was this spread made with them, that was simply so authentic and delicious using Filipino flavours.

Upon tasting it, it reminded me of one of my favourite Spanish Tapas, Boquerones, so what i wanted to do is try and merge the two. No this is not fusion food. This is just seasonal food, borrowing from different cultures.

Mini Baby Boquerones Spread

Makes 1 big Jar, keeps for 2 weeks.


–          500 grams of baby anchovies

–          ¼ cup + ¾ cup super duper extra virgin olive oil

–          8 cloves of garlic

–          4 tiny shallots

–          1 red onion

–          6 cherry tomatoes

–          1 cup of black pitted olives (not greek or dried)

–          Juice of 1 lemon

–          ½ cup semi-dry white wine (rule of thumb is don’t cook with what you wouldn’t drink)

–          1 cup of Palm Vinegar

–          Salt and Pepper to taste.

–          Dried Rosemary or Bay Leaves

–          1 Red Chilli

–          1tsp Red Chilli Flakes

  1. Boil Glass Jar for 30 mins.
  2. Strain your baby anchovies with running water and then strain again a cup of palm vinegar, until the fish becomes slightly looser and loses its initial smell.
  3. In ¼ cup of olive oil fry off your sliced garlic, diced onions, whole shallots, sliced cherry tomatoes and black olives. Do not colour just let infuse and soften on medium hit.
  4. When slightly caramelized add your anchovies and mix well.
  5. Add lemon juice, rosemary, chilli flakes and a whole (punctured) red chilli.
  6. When you see that the mix has dried up slightly, reduce the heat to low and add the rest of the olive oil and let simmer for 5 mins.
  7. Leave it cool down overnight in the fridge before using.
  8. Serve with pasta, whole grain breads, tomato salad, chips or whatever else you like to dip or top.

Great Dish to serve at parties and when inviting people to your house; you know those moments where everyone is trying a dip or a spread and goes, wow where did you get this (because its nicely presented in a jar or something) and you wish that you were able to keep it at secret? We all feel that way don’t worry. Well now you can say you made and no one can copy (unless they also read my site, which would be an awesome conversation starter by the *wink*).

Just remember next time that you are in the grocery, when you pick up something pre-made, stop, drop and roll and ask yourself if it’s something you can do from scratch at home?


The Fat Kid Inside.


    1. marlon July 28, 2011 at 6:55 am

      i’ll definitely use this recipe. tnx.

    1. marlon July 28, 2011 at 6:57 am

      i love dulong so much. i even made a dulong dumplings with chorizo bits in my asian cuisine subject.

      1. Erwan Heussaff August 8, 2011 at 2:38 pm

        haha shit, that sounds delinquent! but interesting for a try!! good job.

    1. april ignacio July 28, 2011 at 10:22 am

      this is love…im living abroad with my husband and i have zero cooking experience. i shall visit your blog regularly for inspirations. cheers!

      1. Erwan Heussaff August 8, 2011 at 2:37 pm

        please do and let me know what you’d like to see too.

    1. monica jean paras July 28, 2011 at 12:53 pm

      you should really have your own cooking show. seriously. i think you can start it off by being one of the chef judges in junior master chef Philippines. if the network sees this, i’m sure they’ll hire you.

    1. Caroline July 29, 2011 at 10:24 pm

      Oh, I definitely eat carbs, and am not afraid to admit it. Bread is way to addicting. This spread sounds delicious!

      1. Erwan Heussaff August 8, 2011 at 2:35 pm

        thanks! i know i pity those who limit themselves because of health myths, all in moderation :)

    1. Rufus' Food and Spirits Guide July 30, 2011 at 2:49 pm

      Oh wow! Someone likes anchovies as much as me! This looks fabulous!

    1. Trexcy Anne Cahilog August 2, 2011 at 7:10 am

      this is the dish, if you don’t have time and u come late home, just heat some bread and add this spread,hmmmm… yum nice work, is it fine if you make this as a pizza toppings,add some mushroom and cheese ? :)

      1. Erwan Heussaff August 8, 2011 at 2:33 pm

        I think that may be too oily! try it first with some nice pasta!

    1. Joy Morelos (@joy_0827) August 7, 2011 at 10:58 am

      is it hard to become a food ingredient researcher?..

    1. Joy Morelos August 9, 2011 at 10:49 am

      I want to become a food ingredient researcher..thanks erwan..I’ll try to study.. :D

    1. Ivy August 9, 2011 at 4:09 pm

      THIS LOOKS DO-ABLE. cannot wait to try this out! would there be much difference if i used green olives instead of black? :)

      1. Erwan Heussaff August 17, 2011 at 12:54 am

        green olives are saltier and would bring a different taste, i would stick with black.

    1. Kristine Bernal September 26, 2011 at 11:38 am

      Is it fresh dilis from the market or the dried anchovy will do?

    1. Anthony C. Monteiro March 11, 2012 at 2:41 pm

      Hi, can you suggest any substitute to palm vinegar? thanks

      1. Erwan March 12, 2012 at 4:01 am

        you cant find it? its one of the most common ones.

    1. Faith Constantino-Leonen April 26, 2012 at 8:06 am

      Hi Erwan,

      I always wanted to start making healthy spreads for me and my husband. we wanted something salty and different but cheaper at the same time. Me as a wife would love to cook/discover recipes that easy to find in nearby supermarkets because if i don’t, it will just frustrates me and will not event start to do it anymore :) Thanks for this.


      1. Erwan May 10, 2012 at 3:57 am

        this is one of my favs!

    1. Cecille Ongkingco-Reyes November 16, 2012 at 9:43 am

      Hi Erwan! Can i use canned anchovies?

      1. Erwan November 20, 2012 at 3:27 am

        no because they would already be flavoured. this can only work with fresh fish

    1. ellay January 9, 2013 at 8:19 pm

      Thank you so much Erwan @_#) ….I truly am very excited to try your recipes..I thoroughly enjoyed watching your videos,you made it so approachable and easy to replicate(ahaha)..I love your easy-no fuss style,It absolutely fits with my lifestyle…Youre a big help Erwan…thanks for sharing your coOking knowledge tO us…god blessed you!!!!

    1. Biberli April 8, 2014 at 10:42 pm

      My friend brought her dulong and olive oil preparation to camp, that we had for lunch the next day. Until then, I’ve never had dulong except ‘tortang dulong’. Your version sounds perfect. i will have to try this soon. Thanks!




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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