Pinaksiw na Galunggong

In the 80's, the galunggong was seen by many City folk as one of the lowliest fishes, the poor man's fish. It was such a staple on many Filipino tables that it became an economic index and a rallying symbol every time consumer goods prices would go up. However, in recent years, this fish, also known as as mackerel scad, has been overturned by the instant noodles as an economic indicator for poverty.

From the Philippine Institute  of Development Studies

This fish is usually ried until the skin is crispy while the oily, tasty flesh inside remains tender. So when I came across a fresh batch in the market, I decided to do something different. Paksiw!
Heres' the very simple recipe. Enjoy cooking and eating your Pinaksiw na Galunggong!

Ingredients:
3/4 kg. galunggong, cleaned and washed. do not salt
3/4 cup palm vinegar ( I use the Ilonggo langgaw)
1 head garlic, peeled and crushed
1 red onion, sliced
1 piece (two thumbs big) ginger
1 siling haba
1 dried laurel leaf
pepper corn and patis (fish paste) to taste

Clean the fish by removing gills and innards. Place on a cooking pan. Pour vinegar and top with spices. Cover and cook in low heat. When the paksiw simmers, add patis to taste. Serve hot with warm rice.

Inadobo sa Tuba

I had a string of yayas (nannies) before I was old enough to go to school but none was more memorable than Nanay Juaning. She was only four feet tall, wore a patadyong (locally woven checkered wrap around skirt) , chewed nganga (betel nut) and cursed like a sailor.

I guess I remember her best because she was the only one who did not shoo me away from the kitchen when I wanted to watch her cook. 

She would patiently demonstrate how to clean rice grains before cooking. The process, called pagtatahip, was to place the rice on a shallow, rounded woven basket and to flip it around letting the wind gently blow away the husk and powdered bits. Her stubby fingers would then trace a wavy pattern on the  rice grains and pick out small stones and pieces of dirt (this was way before hypermarkets). Before cooking the rice she would squat beside the  kitchen door and chew on her nganga, spitting out red saliva every minute or so. Once she finished her chewing habit, she would quietly  proceed to the kitchen and cook the rice.

She would let me taste the food that she liked, including fried tiyan ng bangus, pajo (small mango) and tuba (sweet palm wine). I would stop playing pretend Wonder Woman everytime she calls me to the kitchen. Time in the kitchen with her was always spent discovering new tastes and textures.

When we left Iloilo for Manila, she went with us but only stayed a while before returning to her hometown. I can't recall whatever happened to her but I will always remember her for being one of the first people who made me appreciate working in the kitchen.

I rediscovered tuba a few years back on a trip to Cagayan de Oro when I came across a commercially produced vinegar made out of tuba. I brought home a bottle and used it for adobo. The recipe eventually transformed into the one that I am sharing with you now.

INGREDIENTS:

• 12 pcs. Chicken lollipop
• 1 cup sukang tuba (vinegar made from coconut wine)
• ½ cup soy sauce
• 1 garlic cloe
• 1 tbsp pepper corn
• 2 tsp honey

PROCEDURE:

Place the chicken wings in a wok or round pan. Peel and crush the garlic. Place on top of chicken together with peppercorn. Pour in the vinegar and the soy sauce. Turn the fire on to medium heat. When the sauce boils, mix the honey in and lower the heat. Let it simmer until it reaches a thick consistency.