Our kind of lunch🤤😍

Perfect for this rainy days!👌

•Today my roommate and I was decided to get together( salo-salo with our foods) since she have a saba banana we decided to boiled it!
•In our luch we have;
*Boiled Saba Bananas(nilagang saging)
*Seaweed Salad( kinilaw na guso)
*Fermented Fish(Ginamos)
*Grilled Milkfish ( sinugbang bangus)

•Boiled Saba Bananas( Nilagang Saba Cardaba,)-It is primarily a cooking banana, though it can also be eaten raw. It is one of the most important banana varieties in Philippine cuisine. It is also sometimes known as the "cardaba banana", though the latter name is more correctly applied to the cardava.
•Saba bananas are a source of fiber to regulate the digestive tract, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and vitamin C to strengthen the immune system while reducing inflammation. The bananas also provide vitamin A to maintain healthy organ functioning, B vitamins, and starches, which are a source of energy for the body.

•Seaweed Salad-Kinilaw na Guso is a seaweed type of ingredients famously prepared in salad form by adding vinegar and other spices to taste. This salad recipe is very known in the Visayan part of the Philippines.
•Seaweeds have amazing food properties. It has low calories and has substantial minerals suitable to your body like calcium, which helps build strong bones, iron, which helps prevent anemia, iodine for the proper functioning of thyroid hormones, potassium helps works on the human electrolyte level – which contribute to humans energy, magnesium which regulates the absorption of calcium and plays an important role in human body muscle. Seaweed is also a good source of Vitamin A.

•Fermented Fish( Ginamos)- is a special dish close to the heart of many Filipinos. It’s a great way to get tons of fish flavor in a small portion dashed in a meal. You can use this as dipping sauce too for boiled bananas.
•Most people from the Philippines are familiar with this deliciously fishy appetizer, but if you have not tried it yet you will love it! Ginamos is a Filipino style of fermented fish. Ginamos is typically made with anchovies or lancelet. Ginamos has a great fishy and salty flavor, making it the perfect condiment or side for sweet and spicy food alike!
•In the Philippines, you can find ginamos at markets jarred or scooped to order, but it’s a bit harder to find in the United States. Some specialty Asian and international grocers will carry ginamos, but that is why I have developed this delicious and easy recipe to make this specialty at home!

•Grilled Bangus(Sinugbang Bangus)-Inihaw na Bangus or grilled milkfish is a perfect dish to make during warm weather. I like it best when grilled over charcoal because it gives the fish a nice smoky flavor. This recipe will give you a simple yet delicious dish that is quick and easy to make.
•There are several ways to prepare grilled milkfish. The recipe below suggests to use large milkfish. It should be cleaned thoroughly. This means that the guts and gills are removed and the fish washed and patted dry using a paper towel. I think that Inihaw na Bangus gets tastier when there are stuffings involved. We will also need chopped ingredients such as tomato, onion, ginger, and lemon to stuff inside the fish before grilling it.

*Happy Eating!🤗🤤

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