Beef Nilaga is never complete without it. Especially with calamansi. Sinigang’s siling berde should be quashed in it. For supreme taste. And it is the secret ingredient to the best giniling. Instead of asin.
Does one have to be glamorous to make it? No. All you need are fish and salt. And several of these luxurious cottages they hibernate in for several months.
They go through big containers where the solids are strained to reveal the rum-coloured sweetness of this kitchen indispensable. Once done, they go into these bottles which will have to be washed, cleaned and patted dry first.
Mahal ang babasaging bote pero mas economical ang plastic. Kaya ito sya, the finished product without the paper label.
Coming from a place where local business will soon become oral history, going here was a breath of freshly-opened Rufina.
In Thai, it is nam pla. In Hangul, it is aek jeot. My niece calls it: “Puh-tess.”
Special Thanks goes to: Wawei (who will own the patisan soon), Manang Gloria (who worked there with pride), and Fortresa (Taiwan's Gossip Girl).
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