One of my favorites being that of the ginisa a kamatis. And of course, and still, together, with its loyal pair: bugguong & lasona. When I say bugguong, I equally consider both nabugguong a lames (salted fish/fish fermented in salt) and nabugguong nga aramang (salted shrimp paste). Fish and shrimp. For bugguong nga aramang (which by the way defines the Tagalog pakbet), it's also perfect for KBLs especially with young lasona with sweet and tender stems and leaves. I usually buy only bugguong-aramang for this purpose, and for my ginisa a kamatis.
|Naigisa a kamatis ken lasona, with bugguong nga aramang.|
When done, the end result would be as lovely as this:
Absolutely gorgeous! as Jamie Oliver would have to exclaim if he himself have ever tasted, and cooked, this thing of gastronomic beauty: