Pinakbet

 I'm trying out pinakbet at every place we go.  the ampalaya is so good here.  Like Japan and its miso, the Philippines has its regional bagoong, some made with shrimps, and others made with different types of fish according to the region. So different regions' pinakbet dish is infused with its own special complexity.  My body quickly restores after I eat ampalaya, so I've been eating it out of sheer love, whether my body needs it or not. Incidentally, the dishes are richly flavorful, yet never overpowering -- almost soothing.  Maybe it's my heart, not my mouth, that is tasting the food.