Sometimes, there is nothing more comforting than some deeply fried fish served with a sour/salty sawsawan or dipping sauce, or homemade bagoong that you might mash together with some fresh tomatoes. A few days ago, Mrs. MM and I were having a sandwich and salad for lunch, but some serious aromas were coming out of the kitchen. This was the crew’s lunch, and frankly, it looked and smelled a lot better than our sandwiches! :) Deep fried tilapia and some homemade bagoong cooked with coconut milk.
They also had a side dish of monggo or mung beans with some squash and vegetables. Lots of rice, of course. So much of what we consider “comfort food” harks back to our very young, formative years… I think the tastes and smells of food from that period play a huge role in what we find appealing much later on in life. While I relish all types of cuisines and have a particular penchant for Italian, Spanish, Japanese, Thai and Chinese dishes, I still look for many of the classic Filipino dishes like adobo, sinigang, pinakbet and others, often. And I have never, ever really replaced my main starch choice of rice with noodles, bread or potatoes for extended periods of time. :)