ORANGE ROUGHY KINILAW

Ingredients:

1 pound of frozen orange roughy filet
1 red onion
ginger
1 cucumber
2tomatoes
1cup palm vinegar
2 jalapeno peppers
2 tbps of mayonaisse
2-3 pcs. lemons.

Procedure:
Slice the orange roughy filet into I inch cubes; mix fish with a cup of palm vinegar and squeeze carefully. Discard the juice; mix in a bowl sliced/diced onion, cucumber, tomatoes, pepper, mayonaise; salt to taste. Be liberal/generous with the ginger. Add lemon juice - kalamansi is recommended. Chill before serving. Served ala sushi style, it is good as an appetizer, pulutan or sumsuman.

Contributed by: Lino Galdo
Maasin City, Southern Leyte.
Note: Lino's recipe has been going its rounds in the absence of fresh tuna (tanguige) and angel fish (budos) among a circle of his Romblomanon friends in Elmhurst, Illinois.

INASLOM
Now, comes Dely Ferrera's "quickie" Inaslom an Asi version of bulang-lang:

Boil a cup of fresh anchovies (lambiyong); add malunggay leaves about 2 1/2 cups;add onions, small garlic, kalamansi juice and salt to taste. Add labuyo if you wish and serve hot.

Or, mix any number of vegetables - squash, camote, manunggay, green onions into a boiling pot of water with a choice of bagoong, dried fish, dried shrimp or fresh fish and that's it.