favorite laing, now made with Mayon cultivated, native "gabi" (natong/
bunor) leaves. I made a new variation to this regular meal I used to
cook with pork meats. Instead, I put in tuna chunks (in brine) and
Sorsogon caught squid.
To top it is another personal staple -- the exciting crispy calamari.
Hhhmmm... now I'm thinking what's next in the menu.
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