Sweet and spicy talakitok in a flash
We haven’t properly replenished our food and cooking supplies after last week’s typhoons, blackout and water problems. We stayed in a hotel for two days and, after checking out yesterday, my husband I went went straight to the supermarket. We had to; otherwise, we would still have to eat instant noodles and cannned meat loaf for dinner last night. The freezer was totally empty after I threw out a pack of chicken and longganisa last Monday (or was it Sunday?). I had to get rid of half a can of Queensland butter, half of a 1-kg block of quickment cheese, a jar of grated parmesan and Romano cheese, a carton of milk that was still three-quarters full, a half-full carton of guava juice, rotting vegetables… so, it was time to go to the supermarket. But replacing everything we had to throw out wasn’t that simple. There were no good vegetables available (not surprising after the typhoons and the floods). The onions were bad and the tomatoes were even worse. Although I was able to get some decent potatoes, I decided to buy the other staples at a later time.
The lack of fresh spices, herbs and vegetables in the house is the reason why this dish of sweet and spicy talakitok (trevally) was cooked with dried herbs and spices. Well, except for the cilantro. By some miracle, my potted cilantro in the backyard survived the typhoons. And although the dill was badly damaged, it did not get uprooted. I’m pretty sure that, in a few weeks, it will grow back in abundance–unless more typhoons hit the Philippines.
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