Acres of stone fruits at the Berkeley Bowl.
Another lovely dinner. Fantastic prosciutto, pesto, and mozzarella, followed by more goulash and fresh olive bread.
In general, the Filipino food was less seasoned, less spicy, and much, much sweeter than other Asian food.
Here’s the lunch we had in Cebu. I don’t remember the names of most of these, so I’ll describe them as best I can.
From left to right:
- Bitter melon, with carrots, peppers?, and some kind of fish or shrimp flavor. Very bitter, very fishy. Not my favorite.
- Kinilaw (kin-eh-lau), sort of a ceviche. Chunks of fish in vinegar, coconut milk, and juice from a tiny lime-like citrus, with green mango, tomato, and onion spears. It was amazing. Much better than the kinilaw we had in Manila.
- Ground pork in a sauce that tasted like green curry. Also excellent.
- Tuna belly, with a teriyaki-ish sauce. A little dry and overcooked, but not bad. Not nearly as good as raw tuna belly, Japanese toro style.
The drink is calmansi juice, similar to a not-quite-sweet orange, sweetened much like lemonade.
