What’s the breakfast of champions? Yes, we know, we can have a debate based on science and nutritionists will most likely win. In our book, however, it’s danggit. Yes, that deboned and sliced little dried fish that is popular at the Taboan Dried Fish Maket in Cebu City. If you put it side by side with bacon, spam and all the works on a buffet table, we’ll still pick danggit. Every. Single. Time. Just dip in suka (vinegar), lump it with a little rice, and you’re good to go. It’s so popular in this side of the world that it’s usually bought as pasalubong (then again, this kind of gift-giving is probably unique to Filipinos, right?). The concept of pasalubong is a bit hard to explain, but suffice it to say that it’s bought in the place you’ve visited and you won’t get one if you’re not close enough or special to the one giving the gift (it’s like saying, “hey, I’m thinking of you even if I’m far away”). It’s also hard to explain why your Filipino neighbor, especially abroad, is cooking something with that weird smell. That’s danggit. Want to see danggit? Here, have a basketful, photo courtesy of Rubi Santos (check her Instagram account, @rubirubiroo, for more photos). Click the photo to enlarge.
Photo reproduced with permission (thanks). [Tag your Philippine travel photos with #visitpinas so we can track it down. Photos will be featured in this blog’s photo of the day and in instagram/VisitPinas, facebook/VisitPinas, twitter/VisitPinas.]