Bananas and Eggs

I remember when I was a kid my father used to harvest bananas and wrapped them up into an empty rice sack for it to ripen faster. And as a naughty kid, I would frisk the sack for some ripe bananas and gobble them up. And when he gets to check the sack, he would only scratch his head and wonder where most of his bananas went. LOL

And since my dad also loves to breed fighting cocks, I would sneak into his chicken coops whenever he is away and “steal” eggs from the hen’s nest. I’d boil the eggs and eat them up with a bit of salt. This went on and on that kept my dad wondering why his hens only lay a few eggs and the eggs never grew in numbers.

What a mischievous brat I was! Hahaha!

Pili Fruit

Did you know that the humble pili fruit is a delicacy us Bicolanos are proud of? Just use a nut cracker and eat the nut raw. Or some turn the nut to sweets ala peanut brittle.

For me, I take it for lunch. Collect the ripe pili fruits and place in warm water for a few minutes. When the fruit soften remove the black skin and nut shell and dip in fish or soy sauce. Use salt or even sugar if you want. Eat to your heart’s content. Yummy! That’s lunch for me!

Fish Tales

When I was a little girl, my aunt wondered why I always hangout with my young male cousin instead of playing with girls of my age. Little did she know that my cousin buddy and I enjoy boys stuff — climbing pili, mango and coconut trees.

What I enjoyed most was going fishing. We collect hermit crabs by the seashore and use them as bait.

I was so happy going home with my fish catch. That’s food on our table. The only problem was I didn’t know how to cook my favorite dish. I guess I was lazy to learn. Cooking was never on my agenda at that time. But this time, catch me a good fish and I’ll cook you a sumptuous dish. You will love it hook line and sinker!

By the Sea

Living by the sea can be very rewarding. Here in Sorsogon City, I learned a lot from the sea. You will never go hungry here if you know how.

There are variety of seashells that provide nourishment. From the biggest abalone down to the smallest sea shell. You need a thorn taken from a nearby mangrove shrub to pick out the delicious meat from its shell.

Or, you can go fishing anytime for a good catch or two just enough for your tummy. If you are patient enough to haul in a ton of fish then that’s big money by the end of the day.

You will never go hungry if you love and take care of our sea.

 

Seafoods and Veggies

 

 

How would you like a newly caught grouper (lapu-lapu) done?

I am lucky this tasty fish are plentiful in the waters of Sorsogon City. It is an expensive dish in Manila restaurants. Moreso, in five star hotels. It is commonly steamed but you can also order it in fish stew called “sinigang” in the Philippines. Lapu-lapu when steamed or grilled is very meaty and palatable.

Do you know that in the deep sea waters fishermen here swear they grow as big as a Volkswagen beetle car? Wow! That I love to have on my plate!

 

Another popular and common fish found in the waters of Bicolandia is Yellow Fin. It is equally meaty, palatable and tasty especially when grilled.

Whenever we have guests we grill the yellow fins and spread out a large freshly cut banana leaves on the table. Then we fill up the leaves with hot rice. We have tomato, onions, chinese orange or golden lime and soy sauce with crushed small red super hot and spicy pepper.

Fresh coconut juice or soft-drinks are likewise served. Then we line up all the newly grilled and delicious fish in the middle of the banana leaves all for the taking.

 

Did we forget anything?

Nope! None of the forks and spoons stuff. We eat with our bare but cleanly washed hands Filipino Style. You’d eat to your heart’s content! And after that hefty lunch it’s time for us to head for the beach to enjoy swimming and collecting various species of multicolored and multi-shaped seashells that lay on the seashore for your picking. It’s for FREE!

When I was in Manila I used to cook buttered shrimps. Or, just steam crabs, dip in vinegar with onions, salt and crushed small red pepper (labuyo).

Or, cook crabs in coconut milk with Potato Vine or Swamp Cabbage (kangkong in Filipino, scientifically named Ipomea aquatica Torsk), salt, garlic, and onions.

When I was in Clark, Pampanga there was an eatery that serves buttered mixed seafoods and vegetables. I loved it! With so many ingredients (prawn, squid, crab meat, lobster, clams, young corn, carrot, cabbage, broccoli, etc.) I’d rather buy it than cook it. Taste so yummy!

Here at Sorsogon City we have plenty of crabs and seashells and you know what, it’s for free on a great catch. I love picking crabs by the sea!

Yes, you can pick as many live crabs as you want during low tide. I am quite an expert when it comes to crabs! Just come over and I’ll be glad to show you how to pick live crabs by the sea floor and most especially how to cook it in various dishes, Bicol Style!

 

Sorry to my Seventh Day Adventist (SDA) friends!