Guest Blog: Fish and Leaves
by Eugene Caccam
As it is a no-office day, I thought I could make a more elaborate salad. Thus, unhurriedly, I prepared a feast-for-the-eye-and-palate plate of mustasa (mustard), pechay (bokchoi), kinchay (parsley), labanos (radish); and garnished it with diced Tagalog onions and tomatoes, kesong puti (native white cheese) and mangoes. The objective is contrast: in color, flavor, texture — name it!
I didn’t want to hurry, so instead of frying, I steamed the tinapang galunggong (smoked scud); I think this is also better for health. Additional nutrients (for improved memory, especially) from a piece of hard-boiled egg.
The sawsawan (dipping sauce) of sukang Iloko, garlic and labuyo will double up as dressing for the salad.
So, really, one can be alone and not lonely.