Asian Cucumber Carrot Slaw

I would pick the seat closest to the fan. In the sweltering heat, I would feel the breeze on my shoulders as it rotated, ever so slowly, and I could feel each tick of the second hand move in time with the fan. Time seemed to pass more slowly when we visited the Philippines. Or maybe it just felt that way since most of my memories of those trips were from my childhood.

The lace on the table could scarcely be seen, its glass top covered with plates. There may have only been a few of us dining, but many dishes cluttered the tabletop – bowls of rice, saucy vegetables, glossy noodles, a fresh whole fish, and stews that have been bubbling all morning. Lunch was not a fancy affair, but important, from the main dishes to all the accompaniments that made it just right. Along with each major food group (seafood, vegetables, meats, noodles), there were the pickled vegetables, shredded and cool; the pungent dried shrimp paste, which was better than any salt for the oxtail stew; and the fish sauce in its little saucers, with a red chili gently soaking its heat into the saltiness. A dab of this and a dip of that made the meals complete.

© liren for Kitchen Confidante, 2014. | Permalink

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