Look: Mindanao’s Dayok

and allow to stand for a week.

Appearance

will always be the first basis of our judgement. When it comes to people, destinations and of course everyone’s greatest love ñ food. With all honesty, would you dare stuff food in your mouth that looks unappetizing? Majority of the world’s population wouldn’t, even I myself.

Studies show that Filipino cuisine could really be the original fusion cuisine, after all more than 400 years of Hispanic, American, Chi nese and other various influences have blended together in perfect harmony to create food that even the gods would enjoy. Throughout the Phil ippine archipelago, abundance of regional food is as wideranging and distinctive as the 7,000 islands. In commemoration, the contributions of all foreign influences had led to the development of Filipino’s penchant to create their own version of food.

Fish sauce which is a staple ingredient in numerous cultures in Southeast Asia and the costal regions of East Asia and features heavily in Thai, Cambodian, Vietnamese and Philippine cuisine. ‘Garum’ is a fermented fish sauce that dated back in ancient Greece, garon is the name of the fish whose intestines were used for the condiment’s production.

In relation, Filipinos specifically from Mind anao adapted this and created their own version, DAYOK. It is a mixture of different fermented fish intestines most likely including Tuna (by the folks of General Santos City). They started producing this condiment three decades ago and up until now. It is famous in the local commu nity as a food appetizer, enhances the taste of many viands. It is best used as a gravy for grilled fish, grilled pork, lechon or even a side dish for steamed potato and banana. It is a suitable pair for a piece of lemon mixed with red chili for spice.

As stated earlier regarding the looks, you won’t really be impressed of the food since it looks kind of weird at first glance or until the very last glance. You would be quite hesitant to taste it or perhaps it contradicts your taste buds. This product is similar with salted fish a.k.a.

‘Ginamos.’ What makes this dish unique is hav ing a mixture of vegetarian ingredients that add savor on the product.

Let me share to you the processes in making Dayok: a. Prepare first the needed materials and of course wash thoroughly. You would need a plate, mortar and pestle, bot, seal and cup for cover and a jar or bottle of your preference. b. Get the ingredients namely garlic, vinegar, spices (chili, pepper), onion, salt and the fish intestines (clean thoroughly). c. Pound the garlic, f. Transfer in a sterile container and seal. g. Enjoy with a viand of your choice.

Keep in mind that food is what binds us together. Looks do matter but don’t easily criticize the food without tasting it, it’s just like the popular saying ‘Don’t judge a book by its cover.’. I’m not forcing you to like this fish sauce but I do hope that you would be willing to give it a try