The Reason for the Season

Although it doesn’t really take much to stimulate my appetite there is something about eating in the midst of a storm that makes even the most mundane and ordinary meal a gustatory experience.

Is it because of the violently cool gale from the typhoon signal number 3 wafting through your plastic lined capiz windows? or maybe it’s the thought that this might be your last meal EVER that makes you revert to the basics? Whatever the reason the most delicious time to eat is during the monsoon season! (Hey, that rhymes!)

For most people it’s hot, broth-like soups that whet their appetites, but for me DAING NA BANGUS does the trick. I can do without the “itlog na ma-alat” (salted eggs) but I do have to have those ripe tomatoes and of course a “balawbaw” (er…defies translation) of freshly steamed white rice.

Easy Daing na Bangus

I like to pamper my bangus by marinating it in natural cane vinegar, lots (and I mean LOTS) of garlic, a healthy scoop of salt and 1 bruised siling labuyo, that’s it! Leave the fish to marinate in a cool place for a minimum of 3 hours. Don’t forget to turn the fish once in a while.

Drain the bangus well, remove all trace of the sili (or you’ll regret it!) before frying. Serve with a generous amount of sliced tomatoes and the optional salted eggs (sprinkle the tomatoes with salt if you omit the salted eggs). If you have some radish in your chiller just slice it thinly, salt it and wait for a few minutes. When it’s nice and juicy squeeze out all the liquid from it. Discard the liquid and place the radish a shallow bowl. Splash some vinegar over it and you’re in business.