Saturday, April 14, 2007 Salo-Salo By Jigs Arquiza
PLACES that sell barbecue and other grilled or broiled foods, commonly called “grills” for lack of a better term, come dime-a-dozen in Cebu City.
Whether it’s just a makeshift shed or an air-conditioned structure, one can surely find relatively inexpensive fare at these establishments. Usually available at these restaurants are the dishes most of us are accustomed to: skewered pork, grilled pork bellies, barbecued chicken, grilled fish, squid and other seafood, and of course, rice.
While most people believe that grills are all basically alike, Salo-Salo sa Pine Tree, located in Banilad along A.S. Fortuna St. make every effort to be different from all the others. Cesar Co, owner and proprietor, relates that he finds it important that they serve food that’s not readily available at other establishments.
One such item is Salo-Salo’s steamed palad. Fish lovers might recognize this particular kind of fish as “sole”. A bottom dweller, the sole, or “palad” as it is called locally, looks like a fish that’s been flattened, as if run over by a steamroller. Most people are used to this kind of fish served pan-fried or grilled and served with lemon-butter sauce. However, this eating-place has a different take on serving it. The fish is seasoned, steamed, and then served smothered in black bean, garlic and ginger sauce. Though this dish is not exactly as exotic as blowfish or shark, it’s certainly not run of the mill, either.
Those not used to eating fish need not be afraid of choking on a fish bone, as its bones are fairly large, easy to pick out and separate easily from the meat. The garlic and ginger sauce adds life to the dish, complementing the meat’s delicate flavor.
Lovers of Chinese food might find the taste very familiar, and will probably give it a thumbs-up.
Another best-seller at Salo-Salo is the Calamares. Cesar prides himself on buying the freshest squid he can find in order to give his customers the best value for money. Covered in batter made from imported flour then deep fried, the squid rings come out crispy on the outside and tender on the inside. “The freshness of the squid makes our calamares easy to bite and chew, unlike the rubbery kind you get at other restaurants.” he says.
It’s a fact; people patronize grills for their inexpensive food. It’s also true that high quality, good-tasting food is often sacrificed for low prices. At Salo-Salo sa Pine Tree, you can have the best of both worlds: inexpensive yet tasty food. Add to the equation their steamed palad and calamares and you’ll come out a winner.
