‘Islaveda’ is a tongue-in-cheek play on ‘Ayurveda’ – the ancient Indian science of health; similarly, Islaveda proposes embodied wisdom for balanced health that emerges in sensual integration with abundant island ecologies…
The real treat of eating here in Bantayan island is the direct from source access to fresh fish & seafoods. A constant stream of fish head soups, kinilaw (raw fish simmered in vinegar) & ginataang isda (coconut milk fish stew) make my weekly meal rotations, with occasional shrimp or crab cravings easily satisfied, all thanks to a network of suki (sellers) & fisherfolk.
My favorite fish! Lipti (Painted sweet lips / Diagramma pictum) stir-fried in black bean tomato sauce & served with champurrado (cacao rice soup)Weekly reset hits with fresh fish head soupPeel shrimp, boil the peels, make a stock, strain, throw in: some veggies, rice noodles, peeled shrimp, & toasted sesame seedsFresh crab & red algae soup served with red rice & spicy garlic chili Tanguige (Spanish mackerel / Scomberomorus commerson) fried in coconut oil & tossed in coconut milk squash stewMamsa (Giant trevally / Caranx ignobilis) kinilaw (native alchemy of soaking raw fish with fresh vinegar & spices)Coconut kinilaw of mamsa served with red rice & sesame seeds (multi-texture teeth heaven!)So lucky to spend a lifetime connecting with the fish that my ancestors ate for generations – but first we have to help protect our waters so future fish populations can regenerate!
Grateful to regularly eat an assortment of native shells – high in zinc, minerals, & dense protein. If ever I want to boost my immune system before or after a travel, I turn to shells for nourishment. On my paternal side of pearl-diving fisherfolk, I imagine many generations eating from the sea floor.
Gently steamed tahong (green-lipped mussel / Pernaviridis) served with red rice (& toppings), pineapple & peanuts My go-to order at Meldy’s Eatery (a local karinderia in Santa Fe, Bantayan island): Garlic butter scallops / guso seaweed vinegar salad / baby coconut‘Nylon’ shell (Paratapes undulatus / short-necked clam) steamed, garlic red rice, kamunngay (moringa) & kamatis (tomato) scallop stir-fried in coconut oil Wasay-wasay (Black hammer oyster / Malleus malleus), a local species found in Visayan SeaA shell mix of clams & mussels (the secret is to stir fry garlic, ginger, black pepper & moringa in coconut oil, then dump the fresh shells to steam inside the soup!)Obsessed with the kinhason (shell species) variety that can be found in Bantayan Island waters!Salted dried fish is a traditional coastal industry here in Bantayan island, central Visayan Sea. It’s a great way to preserve fish especially for stormy days ahead.
On my maternal side, my Lolo & Lola operated a successful dried fishing business. Grateful to still include this traditional staple in fusion styles of cooking.
Dried danggit (White-spotted rabbit fish / Siganus canaliculatus) & tocino spiced dried fish served with monggos, fermented radishesGo-to breakfast: dried fish (will get name!), egg, kimchi, cucumber & tomatoes, served w/ freshly squeezed coconut milk)Anok (sweet steamed rice), talong ensalada (eggplant salad in coconut vinegar), dried fish & local eggsShitake mushroom mixed in rice, steamed cabbage & dried fish fried in coconut oilDried danggit served with homemade spicy vinegar, ripe papaya & parsley-topped black riceA type of Bantayanon delicacy –dried fishbone– served w/ ginataang monggo (mung bean coconut soup) & steamed camote (sweet potato)
And yet even with all the fresh & dried seafood, I’m also keeping vegan recipes in meal rotation!
Sprouted monggo & veggies cooked in coconut milk with black riceSteamed & sweetened cassava / savory avocado tomato salad / papaya Sprouted monggo & rice noodles tossed in a mushroom lemongrass broth
How can I even begin to speak on the abundance of fresh fruit? This is only a sample of the afternoon fruit snacks, from local sellers & neighborhood backyards, in sweet tropical heaven!
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