When you stop by this hut, all you need is your meat or fish then you’ll have a sumptuous dish! You have your salt to taste, (sugarcane) vinegar, red onions and garlic to spice it up.
A little advice though, exercise a bit of caution when adding these ingredients because they are flavorfully strong (hope I got the right term for that!). Garlic known as “taiwan” and onions that sell in Manila are nothing compared to those that grow in Ilocos. They may be smaller in size but it’s not in the size, it’s in the taste (Ops!). Ilocos vinegar on the other hand, tastes, smells and looks like no other. I remember when I gave Ilocos vinegar, also known as “sukang iloko” (that doesn’t sound nice!) as “pasalubong” to my friends in Manila, they were surprised (or dismayed maybe because of the dark color?!) when I told them it’s vinegar because for the longest time, they always thought of vinegar as white, maybe because “datu puti” is the only one they know who makes vinegar!
I don’t know if they still practice this in Ilocos but when I was a child, I remember my mother dipping a piece of cloth in ilocos vinegar then puts it in my forehead whenever I have fever. It also served as “antiseptic” for small cuts but those with braver souls, it may serve well for bigger cuts. When I was in Ilocos in December of last year, the local doctor prescribed me lukewarm ilocos vinegar gargle for my inflamed tonsils twice a day and it proved very effective. You may find it strange, but true. For the salt, I know that it can be used as natural exfoliant – you may have second thoughts using the salt here because it’s “rock salt”. You may just try it for experience anyway. For garlic, I remember one of my law professors, a retired judge now, coming to class with burnt skin near his lips. Cause: he put crushed garlic on his “tinea infection” or “an-an” overnight. He should have tried onions for lesser effect. 🙂