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Thursday, March 24, 2005
Some delectable dishes for Lent
By Marissa S. Te Eng Fo
EVERYTHING that comes our way is a blessing. We may not like the results because it is not what we want, but someone up there knows what is best for us.
Frustrations do happen but I remember what someone told me ages ago: "Growing up is painful. What happens for a reason and we just have to get the best possible lesson from it and move on. That is what maturity is all about."
For young ones who prefer to eat meat all the time, it becomes a challenge for parents to prepare scrumptious food during Lent. As a child, I dreaded the "no meat" menu but as time flies and maturity sets in, it is actually a very, very healthy food selection. I, for one prefer to eat what my snooty friends call "peasant food", simple, cheap and no frills.
So, lets talk cheap eats like inihaw na isda, a choice of any type of fish from the sea to the grill. The best way is to match this is with Pinoy salads such as boiled kangkong, drained and served with bagoong and sliced tomatoes and onions or lato salad or even those okra from your garden if you have, even green mangoes with bagoong. What about freshly picked eggplants, cut in half, fry it and top it with grated cheese (whatever you fancy) then microwave to melt the cheese or maybe blanch repolyo, stuff with cheese and cook in tomato salsa.
A great source of minerals and electrolytes for the body are the shellfish that abound the shoreline during low tide. I love to ask the kids of the caretaker from the farm to scavenge around the shoreline and really make fresh smelling soup from the catch. All you need is salt to taste and ginger.
The galunggong fillet, crisply fried topped with tomato salted black bean salsa works wonders to a heaping plateful of rice. For those on a healthy diet, mixed vegetables soup with just a hint of salted fish paste can work wonders. And definitely, anything can be an "adobo" dish and could be pricey but why not? A good seafood mixture of kasag, alimango, white fish (as long as the meat is of the solid type and does not get mushy),pusit, tahong can be a winner on your dining table. Sometimes one can get a tom yam paste or sat‚ paste to give extra umphh for those who like the spicey flavor of the broth. Just add it on.
My suggestion for a quick change of taste. But for those who want to dine out, possibly sushi matched with tempura ebi and let me suggest something else, try out the pinaputok na tilapia. A well guarded recipe of Tommy Inigo of High Ponds. It is something really orgasmic.
What about those fillers for the tummy such as pasta or congee? Remember, just be creative and let it flow...coz the best food in the world is 50 percent preparation 50 per cent presentation.
Happy Easter everyone! But before that, let us not forget to praise God and thank Him for all the graces He has given us and love Him for everything that comes our way!
And this goes without saying for everyone, without prejudice to whatever beliefs one may have. AMEN.
For Bisaya stories from Davao. Click here. (March 24, 2005 issue)
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