This dish was inspired by the salted-fish fried rice you find at most Chinese restaurants. Make it more Pinoy by using the ubiquitous, but much-loved, tuyo as the salted fish. And instead of the peas that go into the Chinese fried rice, use chopped-up sitaw, which is a cheaper, fresher, and just as healthy (and delicious!) alternative. The cilantro gives it a bright, herbaceous, and distinctly Asian note, and the chopped tomatoes that you add right before serving contributes a layer of cool freshness. Enjoy!

Roasting is a great way to prepare vegetables.  The dry heat that occurs in roasting caramelizes all the vegetables’ natural sugars, leaving you with soft, sweet veggies whose flavors are concentrated as much as they are mellowed.  This salad is best served at room temperature, although it can also be enjoyed cold.  It goes nicely with grilled or roasted meats as well as fried fish.  You can also increase the amount of chickpeas here and have this as a vegetarian entrée.