In the heat of summer

In this tropical country, the summer heat is oppressive. On the upside though, the weather is always perfect for outdoor cooking.

This was an attempt to make use of the clay pot and grill. Instead of the usual stove top grill, I decided to try the rarely used traditional charcoal. Charcoal adds a particular scent to the food that contemporary stoves do not.

On the clay pot is inununan (fish stew). This is a very traditional fare with fish cooked in garlic, ginger, salt, pepper, vinegar and water concoction. Put everything into the pot and let simmer. Banana leaves were used to line the pot.

Grilling on charcoal is chicken-vegetable skewers. The chicken marinade is a combination of soy sauce, soda, salt, garlic, ginger, pepper.

To counter the oppressive heat, a cooler came in handy.

Life musing:

Just like the seasons life may be hot at one time and then cold the next, there hold the promise that nothing is permanent. The melancholy and uncertainty of today may be joyful and happiness in the morrow.

Hope is constant.