No trip to Fulong beach (read more here) will be complete without a taste of the original Taiwanese lunch box. If Japan has bento, Taiwan has bian dang. First of all, I would like you to know that I saw at least three bian dang stores near the Fulong Train Station and all of them boast long queues of customers eager to taste the authentic bian dang from Fulong where it originated. You know what they say, the long lines must indicate that the food there is good. We went to where there were less people because hunger beats patience. Nothing beats sitting on the train station's exterior, next to two gigantic German Shepherds, and eating bian dang on my lap.
I know what you're thinking: my rhyming sucks. If I would be asked to pick my favorite fruit from a common fruit stand, I would pick nothing. Why, you ask? Because soursop is my favorite fruit and I highly doubt that a common fruit stand would sell this wonder of a fruit. Granted, some vendors do sell them, but oftentimes their scarcity makes them fetch very high prices in the market. Truth be told, I'd rather forage and fetch them myself than buy one. Spoiler alert: I did. This is a freshly harvested mature but unripe soursop. Note the light green and glossy skin with spikes spaced far apart. Plucked from the tree by yours truly.
Analogous to the Bistek Tagalog (beef steak), this tuna delight is a stew of soy sauce and calamansi, giving that distinctly Filipino fusion flavor of toyomansi to the delicate flavor of yellowfin tuna. So when I got my hands on some fresh yellowfin tuna (from my Zambales adventure, read it here), I immediately went on to cook one of my favorites.
I love eating tuna, but when cooked the wrong way it ends up having that distinct fishy smell and flavor. In some fish dishes like paksiw, the fishy factor is eliminated by using vinegar and ginger. In the same way, we will be exposing the subtle flavor of yellowfin tuna in this recipe without that annoying fishy feel using citrus and ginger. Prepare your kitchen and strap on your apron, we are in for a fish fight. |
Kristopher Ray PamintuanNothing fancy. Chemical Engineer. Nerdy. Big, uneven eyes. If those did not repel you, click here to know more Archives
January 2016
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The Admiral Adventures