incessant rambling

imagine a fillet of dori fish, dipped in egg then crusted with breadcrumbs and grated parmesan then fried till it's golden brown. the result is an extremely delicious dish where the fish melts in your mouth after a crunchy bite, the parmesan adding the salty aftertaste. i had this served in cafe mediterranean but i asked them to change the rice into a shepherd's salad which is nothing but chunks of green bell pepper, red tomatoes and cubed zucchini seasoned with salt, pepper, a bit of lemon and olive oil. this is one affair worth the sinful indulgence.

italian meatballs are generally served with pasta and tomato sauce, what makes it extra special is that it is mixed with parmesan among other spices. the pinoy meatball is similar to italian meatball in the sense that we both use bread as an extender - though at times, i have this distinct impression that we use sweetened bread. pinoy meatballs are generally fried then re-served in a sweet and sour sauce. no wonder, a lot of filipinos are candidates for diabetes. my favorite though is the mediterranean meatball, kofta. kofta is made from finely ground beef, onions, parsley, salt and pepper. you can always add cilantro or cumin to give it that tangy zest. it doesn't have extenders and it is usually grilled or shaped like a tube in a skewer then served with pita bread. the trick is to double-grind the beef to make it extra fine and it becomes a sticky mass that doesn't need egg to bind the dish. try the one in Cafe Mediterranean (greenbelt 1, makati) where they shaped it into bal...