A KIND OF KELP

It was a surprise to discover sea grapes at a local grocer in Wailuku yesterday; the moment was surreal. This kind of sea grass or kelp abundant-growing around the coastline of the Philippine Islands had been an elusive find ever since, so I had written about it previously in this blog from the context of nostalgia (growing up as a kid I had always loved it mixed into salad). And then the jar was in my hand, the sea grapes swimming in salt water like a coral reef aquarium. The attendant cashier had said to rinse them twice in cold water to break down the brine and they're ready to go; best with raw onions and tomatoes. Yes, I do remember (I smiled, and imagining it already in my head). 

In the kitchen rinsing the sea grapes in a cold bath, the otherwise sleepy kelp locked in a bottle for so long immediately begun to plump up double its size and the berries for a moment were like pearls. I saved the juice in the jar for later use (thinking to make salted century eggs, hardboiled, and immersing them in the kelp brine for weeks with additional fresh herbs, akin to a Chinese condiment of pickling plums). The execution of this prized salad has nothing to it, just combine the three ingredients and toss, and in of itself the sea grapes is delicious yet will attract by osmosis the tomatoes and onions to that reward in the mouth. I couldn't wait for the main dish I was also preparing at the same time (the broiled eggplant tamago still cooking in the pan, which should be a perfect pairing) yet had to eat the unbelievable salad I have on my plate, now. In the book Soul of the Chef, (also previously cited in this blog), mastering culinary techniques and kitchen ethos, it was noted, was a craft not unlike the talent of a smith. But he, too, will be hungry - and for the love of eating good food, after visually designing the menu's coherence, it's time to celebrate with swoon.   

 

Enter steaming sprouted brown rice, earthy eggplant tamago and sweet banana ketchup (second photo inset). After a few hours of hiking/swimming at Iao Valley in a storm (yes, a bit dangerous but there's a climate-drawn dance in the forest that's strangely beautiful to behold, and that's why I had stayed longer), and returning home wet and cold but rejuvenated body and spirit, comfort food was a must, and there was the sea grass salad and there was the big breakfast! I had a wonderful traditntal food of the Philippines to partake, and I couldn't ask for a better end of my weekend, this is like a Thanksgiving, with the help from a kelp.