Romblon has many famous dishes that only Romblomanon can cook. Tourists, local and international, visit the province just to experience such delight in eating these foods.
Here are two of the well-known dishes in Romblon, together with their simple ways of cooking:
ORANGE ROUGHY KINILAW
1 pound of frozen orange roughy filet
1 red onion
1 cup palm vinegar
2 jalapeno peppers
2 tbps of mayonnaise
2-3 pcs. lemons.
Slice the orange roughy filet into I inch cubes; mix fish with a cup of palm vinegar and squeeze carefully. Discard the juice; mix in a bowl sliced/diced onion, cucumber, tomatoes, pepper, mayonaise; salt to taste. Be liberal/generous with the ginger. Add lemon juice – kalamansi is recommended. Chill before serving. Served ala sushi style, it is good as an appetizer, pulutan or sumsuman.
Contributed by: Lino Galdo
Maasin City, Southern Leyte.
Note: Lino’s recipe has been going its rounds in the absence of fresh tuna (tanguige) and angel fish (budos) among a circle of his Romblomanon friends in Elmhurst, Illinois.
(Dely Ferrera’s ”quickie” Inaslom, an Asi version of bulang-lang)
Boil a cup of fresh anchovies (lambiyong); add malunggay leaves about 2 1/2 cups;add onions, small garlic, kalamansi juice and salt to taste. Add labuyo if you wish and serve hot.
Or, mix any number of vegetables – squash, camote, manunggay, green onions into a boiling pot of water with a choice of bagoong, dried fish, dried shrimp or fresh fish.