I Enjoyed My Century Bangus Fillet at the “bonbon”

This is the “bonbon”. It’s neither a candy nor any kind of sweet but it was the sweetest term - referring to the mini bonfire we had in our garden today - that came out from the mouth of my 6 year old nephew, Eric Jhon.

This is Eric Jhon. The first (and only–as of now) apo from both sides of the family so naturally he is a bit spoiled. He loves Spongebob Squarepants, the animated movie - Cars, playing games in my PC, and most especially eating.

This is “eating” – one of EJ’s hobbies. From pizza, fried chicken and spaghetti to nilagang karne and piniritong isda, he won’t say no if it looks and smells good. Mostly he loves corned beef, meatloaf and hotdogs.

These are hotdogs at the “bonbon”. Today he enjoyed grilling them over this mini bonfire thing we had in the garden. He got this idea before, while watching his favorite TV shows. But he asked me why we also had to grill these pan de sals.

These are the pan de sals grilled together with the hotdogs. I told him that putting them over fire would make them crisp in the outside but soft in the inside so that it will be more manamit (delicious) when we put our palaman.

This is our palaman. Usually its tuna that is often made as such but I found out that Century Bangus Fillet is more convenient to be eaten anytime and anywhere. This is because of its being inside an “easy open can”.

This is how convenient an easy open can is. Just lift the tab, pull the lid and enjoy– it’s that simple! If I were alone I’d just eat it right from the can itself, but since I had to share this palaman, I transferred it and had bowl of Century Bangus Fillet - Spanish Style.

This is Century Bangus Fillet – Spanish Style. I’m a very big fan of bangus – no matter how it is cooked; I’d surely dig for one. Then it’s boneless, yes, eating made easy without those pesky thorns. And lastly its Spanish style – I’m a sucker for this hot, spicy and seasoned flavour! So give me a big plate of rice please -but since it was meryenda I had to settle for pan de sal, not bad either - a Century Bangus Fillet filled pan de sal.

These are Century Bangus Fillet filled pan de sals. The pictures speak for themselves; appetizing fillets of bangus in hot, spicy and seasoned oil as palaman in grilled pan de sals – what more can you ask for. It stood out proudly in our garden meryenda today.

This is our garden meryenda. You probably now know what we had – hotdogs, pan de sals, and of course Spanish style bangus fillet made by Century. Over cups of orange juice it was a meryenda enjoyed by everybody.

This is “everybody” at the “bonbon”. Each had something to do that time, so our “bonbon” cooked and served a well deserved meryenda this afternoon. EJ was so excited to have this "bonbon" because he wanted to share this experience with his friend.

This is EJ and his friend, John Ryan. They met just a few months ago and being the only “children”, they clicked right away. Both shared the same passion for toys, TV and food. It was a welcome change for EJ since most of the time he had to content himself with the older people in the house. Guess who is he closest to (aside from his Papa and Mama)? Me!

This is me – well not really me since the real me is holding the camera behind the foliage looking for a good “foreground” to frame these two kids. Did I mention that it rained almost the whole day and I thought this “bonbon” would never materialize? Good thing it stopped, but if it did continue, I’d still enjoy Century Bangus Fillet – the old fashioned way.

This is the old fashioned way of enjoying any saucy canned food– with hot rice. Actually, it never went out of style and it never will! Besides who says there is fad to be followed in eating? You can ask EJ.

Finally this is EJ closing our adventure today with a big bite of what else - Century Bangus Fillet filled pan de sal served during our “bonbon”.

Again this is our bonbon ..... Err …. Would you be kind enough to start right at the top again? :)

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