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Pasil Wet
Market
Larang
is a uniquely
Cebuano recipe that
starts with sautéing
the onions, leeks and garlic in oil;
simmering the fish of the day in it
for a few minutes; and then adding
water for a clear soup that is slightly
thicker and oilier than its more Spartan
cousin, the
tinuwa.
After souring it with
onions, some cooks also add
iba
or
tamarind or slices of green mangoes
(rarely all at once) and
tausi
(fermented
black soya beans). But it is the fish
that makes the taste truly unique: the
fishmonger central of Pasil often has
it in the infamous
tagotongan
version,
with the poisonous pufferfish that — if
inexpertly cooked — is lethal. Several
stalls line the perimeter of the Pasil Wet
Market daily at dawn (serving the soup
at around 2am–4am at PHP35 a bowl),
just when the catch of the day comes
in.
Cebu City
DRESS CODE
Gear up for mud,
seawater, and the
occasional fish entrails.
Larang
(left and below) from the
Pasil Wet Market is made even more
special with onions, leeks, tamarind or
green mangoes, and
tausi
(fermented
black soya beans).
Fill your tummy with
a comforting bowl
of larang as cooked
by the expert
09LKH Smile
Ser 4
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