On the 15th of December which was a Thursday, I went back to St. Elizabeth Hospital’s Laboratory to get my blood drawn for a Ft4 test. I woke up really
early that day since I had to use public transportation and I was hoping to stay away from the Christmas traffic rush. By 6 am, I was already on the bus sitting quietly as we thread the 2-hour trip. I was really happy that I was sitting right next to a well groomed and civilized lady. It was raining real hard and it made me happier.
Before going to the hospital I dropped by my brother’s lodging house for a visit. It wasn’t a surprise but I sure as hell was surprised. His room was very clean! (he never cleans his own 99.9% of the time, our housekeeper does)The floor was freshly scrubbed. His clothes neatly hanged. His dining table wiped and cleared away. His bed sheets were neatly tucked and smoothed. Ah, how hysterical my laughter was. He got really annoyed and started saying, “Ipis ka!” Ipis means cockroach but in this context it was directly translated to the local dialect’s equivalent= tanga, if pronounced differently would also mean “Idiot”.
Really it was a riot. Well, afterwards he asked me to stay for a bit since it was raining harder by the minute. As we talked I was twitting something about loving the rain then he said,” Hey, I heard that statement from that old autopsy man in NCIS (Dr. Mallard)…” Which reminded me that yes, rain does make the building sparkle.
I then realized on my way to my brother’s place, the bus took a different route along the college road (and residence) I used to go to. I lived there for less than 10 months but it was, in retrosprect, a good memory. I was 16 then going through that “folly” of youth thing.
I digress.
Hours later…

sinabawang buntot ng tuna


Here’s a very simple and delicious local soup dish that complimented General Santos (one of the biggest tuna fishing ports in Asia) and rainy days.
Sinabawang Buntot ng Tuna

1 pc tuna tail-part
1 cup malunggay leaves
1 pc tomato, very ripe, halved
1 pc siling labuyo
1 pc shallot, peeled and quartered
1 thumb ginger, sliced
salt and pepper to taste
In a pot of gently simmering water, add in tomato, shallot, siling labuyo and ginger. Simmer for 2 more minutes. Add in the tuna. Cook covered in medium heat
for about 10 minutes. The fish should retain a pinkish color and its’ skin will have that gelatinous texture. Season with salt and pepper.
Add in the maluggay leaves. Turn off heat.
Serve with steamed rice at once.
(We received one whole tuna, weighing more or less 2 kgs that time.Nothing beats a fresh catch!)