This Side-dish Delicacy Helps Me To Eat More 🍴🍚🐟

The English Equivalent Name For This Delicacy Is Simply "Fermented"

Every Bite Of mango With Rice Makes It A Maki-like Experience

A Thinned-out Coffee Helps Me To Swallow My Food

Fried Fish Is Ever So Tasty When Paired With Fermented Local Side-dishes

All of the foods you see above are of my liking to eat, fried fish, fermented rice and fish, Mangoes, and thinned-out coffee.

If you just give me only rice and fish I will not be able to maybe finish-up my meal particularly without some thinned-out coffee. But with a thinned-out coffee it is a game changer.

But add some Mangoes and my favorite side-dish of fermented rice and fish then I will not only finish-up my meal but also enjoy it too.

I have the idea of making the fermented rice and fish but it is much better to just buy it ready-made since it you make it by yourself you will get more than you need so it is just practical to purchase it from the vendor.

But I really want to experiment in doing it. You will just have to clean the fish thoroughly with the scales and all and maybe better to not include the bones too for that matter.

Then salting it for a few days before washing it up again and adding it to a salted cooked rice and allow the mix to ferment in an oxygen-free environment so as not to allow harmful bacteria but only the lacto-bacilli to thrive and make the rice sour while cooking the fish meat with the sourness in the process.

That is the idea that I have learned and I really wanted to do but as I have stated above, if I will be making a batch then who will eat it? So I had let go of that plan and just buy it once in a while even though sometimes I really do not like much the particular taste of the batch being bought by my mother.

We also make it a point to buy Mangoes but unfortunately the Mango season is now over so we can only buy the bland ones and relatively smaller size. Eating Mangoes also makes me get to finish-up my rice if I sense that I am full already and making it my alternative viand for me to be able to eat my remaining rice.

I would wash it all down with my thinned-out coffee, I wasn't able to buy a decaffeinated coffee yet so I am just taking this coffee-flavored sweet hit water to make me swallow my food.

So this combination of food and the drink makes me enjoy my food better than other foods being prepared by my mother. But any viand out there except for the soupy ones I can just pair it with this cooked fermented rice and fish and it does make me at least enjoy my food.

I am really happy that I had developed the taste for this kind of side-dish because it simply helps me to eat my meal.

I can still remember when my mother when I was young cooked that unusual side-dish with some funky as you would call it, smell. Most of my siblings didn't even touched it but me because of course I am seeing my mother eat it so why not I.

Of course at the first time of tasting it I do not know what to expect, it was sour, too sour for my then corrupted taste buds. I cannot remember what other viand that we are pairing it with rice back then but usually it is paired with some fried fish.

Later after a few tries I have found out for myself that it was delicious. Sometimes you can just eat it with some old rice alone. So after that it gives me to feeling of excitement when it is served in the table, still my siblings are not able to eat it, to them it is just a cooked rotten rice with rotten fish.

But it was only later that I have found out that I should not add more salt or fish sauce unto it when cooking it because it already has the right amount of salt in it lest it will rot while fermenting so just couple of tomatoes and some seasoning or MSG will do the trick. Some cooks it with some ginger but for me sauteing it with some garlic and onion, adding water and reducing it again is just enough.