Papait once more. Can't get enough with papait as long as it is readily available. Especially when I chance upon the so-called "native" one that just grows in the wild in wild abandon. and not the "commercially" propagated and cultivated "big" and "hybrid" papait usually being sold in the market. The native papait is more bitter and so, it is more preferred by the devotedly pait-loving Ilokano in us.
And it is best as a kind of salad. Blanched and not boiled. And simply garnished with its usual partner, KBL, kamatis-bugguong-lasona (tomatoes, salt-fermented fish sauce, onions). For souring anyway, calamansi is also used instead of tomatoes for that more zingy sourness to enhance its wonderful pait-ness.
Anyway, I have here a bugguong a padas (salt-fermented tiny siganid fish) and promises a more exciting papait dish because you have to consume the fermented fish itself and not just its sauce. It's still a KBL partner with the B in there because padas is still a bugguong. The tiny padas is actually the fry of the barangan or malaga fish. Freshly-caught padas is also a delicious fish kilawen (raw).
Here, it's ready to be blanched:
And here's the final product:
There's the padas, the little ones:
The sweetish saltiness of the fermented tiny fish is just so a perfect for the almost extreme sweet bitterness of the papait:
More papait dishes:
And it is best as a kind of salad. Blanched and not boiled. And simply garnished with its usual partner, KBL, kamatis-bugguong-lasona (tomatoes, salt-fermented fish sauce, onions). For souring anyway, calamansi is also used instead of tomatoes for that more zingy sourness to enhance its wonderful pait-ness.
Anyway, I have here a bugguong a padas (salt-fermented tiny siganid fish) and promises a more exciting papait dish because you have to consume the fermented fish itself and not just its sauce. It's still a KBL partner with the B in there because padas is still a bugguong. The tiny padas is actually the fry of the barangan or malaga fish. Freshly-caught padas is also a delicious fish kilawen (raw).
Here, it's ready to be blanched:
And here's the final product:
There's the padas, the little ones:
The sweetish saltiness of the fermented tiny fish is just so a perfect for the almost extreme sweet bitterness of the papait:
:::::
More papait dishes:
- Bitter is better: papait salad appetizer
- Papait salad ken dinengdeng
- Papait a naigisa iti itlog, papait omelette
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