Among the "big hits" of my recent lunches lately was the pinamalhan nga bilong bilong . What makes it more flavourful is that it is binuro at first then pinamalhan i.e. stewed until almost dry in vinegar, soy sauce, oil and guava. But it isn't the usual binuro since this one is just freshly binuro, around 2-3 hours. After being given the salt bath, it is not washed in water but the bilong bilong being shaken to get rid of the excess salt then it's prepared as pinamalhan . But if there are leftovers, which is rare, just reheat them then shower with olive oil for another sumptuous bilong bilong experience. No one will know they're just leftovers unless you tell them so. That's Bilong-bilong na binuro na, pinamalhan sa bayabas pa !