A bit of Dampa.
My 24-hour photographic silence is now lifted. Shiel told me that Japan, although far from getting back all the infrastructures that was lost, is now on a track to recovery. “After a day they already have electricity and communication in Tokyo, trains are already back to normal. Talk about readiness, technology and all that,” she said. And it made my heart lighter to know that it isn’t the end of the world and people are once again moving forward. After all, it’s the only way to go.
Which brings me back to my photography.
Dampa in the Philippines is like an open food court, or a collection of diners in one place. The thing about Dampa is that you won’t order off a menu of ready-to-eat meals. Instead, you will buy the basic ingredient, i.e. fish or meat, then you will pay them to cook it for you the way you like. For example, if you want a shrimp tempura, then you have to buy the shrimp and ask them to cook it. All other ingredients like flour and sauce are theirs.
This is one of my favorite dish whenever i eat at Dampa—baked tahong or mussels with melted cheese!
Another mussel recipe in oyster sauce:
We also had grilled pork and grilled tilapia, but that’s already common stuff. :)
If only i could eat at Dampa everyday, i would, but it’s kinda expensive. Aside from you buying the main ingredient, you pay them per kilogram for cooking it. But it’s worth every single cent when you do so. Every time i eat at Dampa, i always leave with a satisfied tummy. :)
