Summer Lunch

Lunch seems to be the most exhausting meal for a summer weekend. Sometimes you just want to be transported to the beach in order to tolerate the scorching heat.

Even satisfying a craving for some Inihaw na Liempo requires a lot of patience and hardwork, as you need to get broiled as well under the heat of the sun in order to get it done.

So for this weekend, I decided to make things simple. In the four corners of our kitchen, we decided to broil liempo in a pan. :)

Inihaw na Liempo sa Kawali

Ingredients:

1 kilo liempo (skin removed)

1/4 cup kalamansi

1/4 cup kikkoman soy sauce

1 tablespoon sugar

1/2 tablespoon sinigang mix

1/4 tablespoon kalamansi rind

salt and pepper to taste

Procedure:

1. Combine all ingredients. Marinate for two hours.

2. Heat pan.

3. Put the liempo with marinade in a pan. Cook until the liquid is absorbed.

4. Lower the heat, fry the liempo until brown crust is formed. No need to add oil.

5. Served with spiced vinegar/kalamansi  and soy sauce. Add some red hot chili to the sauce for an added kick.

  

For the side dish, go for Bulanglang na Dahon.

Bulanglang na Dahon

Ingredients:

1 cup saluyot leaves

1 cup kangkong leaves

1 cup sili leaves

1 cup kamote leaves

broiled milkfish/bangus  head

1 large ripe tomato

1 red onion

1 cup water

1/4 cup bagoong isda

Procedure:

1. Boil fry/broiled milkfish (bangus) head with tomato and onion.

2. Once tomato and onion is wilted, add the bagoong isda.

3. Add saluyot, kangkong, sili and kamote leaves.

4. Serve immediately.

Bulanglang na Dahon is an Ilocano dish which is usually served with broiled meat or fish. To achieve the authentic taste, it is always a must to cook the broth with fried or broiled fish.

To top it up have some piping hot rice and ice cold softdrinks to complete the summer lunch. After the meal, have some sweet banana or some slices of watermelon. Yum :)