As soon as we got to Seattle yesterday, the first thing we had to do was visit Ate Lei for lunch at Oriental Mart and order one of Mare Dawn's favorites, salmon head sinigang. 😋🍲
We also got the pork adobo,… More ribs adobo, and fried bangus, all of which came with rice and pancit.
As we were eating, she told us how she got the wrong cut of meat this week, so she put these huge cuts of pork on the bone with the adobo to add more flavor.
And then she sat one of those giant pork bones in front of us to eat -- which we happily did, of course. 😁
She also brought more rice and more sabaw, and we watched her make diniguan as we ate.
We were all so full that we didn't eat dinner until well after 8 pm. 😅 And that's how you start off a trip to Seattle! 😀 #omnomnom #SEA2022 #DawnMabalonIsInTheHeart #72daysofsummer
The beauty of traveling is finding food spots that evokes a wide range of emotions.
What makes it even better is talking with the owner/chef and learning the history of the dish.
This bowl of Sinigang is… More simple to make, however what makes it an amazing dish is experience & wisdom.
Taking this dish which traditionally uses pork or beef and adapting it to the region shows grit and determination.
Traditional enough to be a Filipino comfort dish yet Americanized to bring in non-Filipinos.
Taking fresh salmon daily and adding a kick of jalapeño made me enjoy this dish so much more. The sourness mixed in with the heat is 🤯.
