Adobong nguso at tenga

Ang tenga tenga mo naman!

Hanggang ngayon ba hindi mo alam kung nasaan? 

Ayon o, ayon!

Ang haba haba na ang nguso mo

Bakit hindi mo gamitin ang hintuturo mo? 

Anong malay ko ba kung saang nakaturo ang nguso mo.

Ay lintek, halika nga't maglaro na tayo.

Pinakbet

Simmangpet ni Pinakbet.

Naggappuam aya Pinakbet?

Birbirukek ni Parya

Ngem nasabat ko ni Okra

Nagtungtung kami bassit 

Maipanggep kenni Kamatis.

Limmabas ni Karabasa

Apay adda gimong aya ita,  saludsod na

Ala a ket dumanon ka latta ah Karabasa 

Kablaaw ken imbita ni Pinakbet

Oy, adda met gayam ditoyen ni Baboy

Urayen tayo man biit ni Tarong

Madamdama bassit mangrugi tayon.

Ruggiamon, Boggoong.

Pinakbet is popular Filipino dish which originated in the Ilocos Region. The word pinakbet is derived from the Ilocano word "kimbet" which could mean shrivelled or shrunk. The dish is cooked on low fire for the vegetable for the vegetable to shrink. Pork is added for flavor and boggoong or fermented fish is used to season

Pig's Feet



Pickled Eyes

For me, the best part of a king salmon is still the head area, from the belly to the brain and the eyes.  The best time to catch that best part is in the morning, at Asian Markets, that is! If you can stand returning that king salmon stare, go for the best part.

pigtails

Pinoy Kurat

Philippine startle. This is my personal translation to a regional Filipino dip or "sawsawan". The Filipino "sawsawan" has different variations in every region.

Golden Pampano

Pampanos also known as Pompanos are marine fishes in the Trachiotus genus of the Carangidae family.  They are basically fishes, which are just too lovely to be eaten to be eaten to me.

Better known as "Jacks".  They could stare back whether uncooked or cooked.

I always pick the fish that could stare back at me. Best way to tell a good fish from a bad one.  I never would buy a fish with bloodshot eyes. A pair pair of  bloodshot fish eyes won't look good on a picture. I bought the fish from the Asian store. I asked the sales person to just weigh the fish and not bother cleaning and cutting it up.

Don't feel  sorry for cut up Pompanos in a wok.  I am still savoring the pickled golden pampano  I cooked with every spice I found in the kitchen that might be fitting for this golden fish.

Don't even feel sorry for Nemo.  Fishes are meant to be eaten not to be replicated into a stuff toy.