I already shared here that Mama decided to check her ginger as its leaves turn yellow already. She checked just the upper part, just slowly digging the soil covering the whole thing. She actually did it thrice, on the first try she didn't continue it because she said if there's a lot of them, there's a chance that they may just rot. On the second try, she stopped midway because there's a lot of red ants, lol.
And on the third try, when I thought she will finally and really do it, she stopped again because of the color of the inside of the ginger which is grayish or bluish. I searches about it on google and it says: often caused by cold storage, oxidation, or a specific variety. The most important inform I got is that it is safe to eat.
Here's some of the harvested ginger and that's the main reason mama stop digging it in the ground. We're both wondering if the color of the ginger on the ground will change if we just leave them there.
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And so, using the newly harvested ginger, I decided to make Paksiw using Milkfish. I am really craving for something sour and that's what I suggest to the oldies to make for lunch
So here's the two of the main Ingredients fir the Paksiw or fish stewed in Vinegar. This version is a bit different to the usual Paksiw because i added one more ingredients here. By the way, look how fat this fish is. Its one whole fish that was cut into not so thin slices. I marinate it in salt, ginger, and MSG.
After 5 minutes, I move the fish in the casserole, put the vinegar, garlic, water and the special ingredients - the Turmeric powder in it. Its the sweet kind of turmeric powder by the way, I want this paksiw to have a lil sweet taste in it.
I then boil it for like 30 minutes, it's a bit pale yellow but I really want it a lil darker. But I can't put a lot of turmeric powder in it because it will taste sweeter and we don't want that.
It's super sour, it's a lil sweet, the saltiness is just right and the fat of the milkfish is super duper yummy. I ate a lot of rice because of that.
And I forgot to snap of photo of it but we actually had Labong, some kind of vegetable dish cooked in a coconut milk. With that, it made our lunch even Perfect. That two is a perfect combo y'all. I wish I could show a photo of it ⊙﹏⊙
I also had some sides called Alamang, it has pork fats and its mama who cooked it.
Let me also share Mama's viand, she just bought a tulingan and cooked Sinaing sa Asin na Tulingan. It's a happy lunch for us ෆ╹ .̮ ╹ෆ
Lead Image Edited in Canva