What to do?
First, I have to get the saltiness of the buwad so I soaked them in tap water for about 30 minutes. Yeah, I even washed them under running water. Friends joked when they heard me doing this- Why didn't you wash them with soap and water? they teased me.
Then I put them on a plate and added some McCormick Spicy Adobo Twist and some kalamansi juice. I let the spices and the buwad stand for about ten minutes so a marriage of something sour and spicy would bring out the flavor together.
Fried them in vegetable oil.
Put some cubed ripe mango, kalamansi juice and a teaspoon of sukang pinakurat (spicy vinegar from Iligan City). Added some rice.
Voila! And what remained after?