|Dinengdeng a nasagpawan iti tinapa a galunggong.|
And so with tinapa, particularly tinapa a galunggong which is my favorite, fried with kamatis and bugguong plus lasona for a dip...
..with which is just perfect as a sagpaw for dinengdeng like this--uggot ken sabong karabasa, sabong ken bunga ti kabatiti, and kalunay:
The smoky scent and flavor of the tinapa blends so well with the rawness of the veggies and the fragrance of the bugguong, fusing as if magically, to yield a uniquely tasty smoky broth, like what miraculously happened to this dinengdeng--utong, okra, kalunay, marunggay, talinum:
Now, where's my rice?