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On top of each dining table in a restaurant called Sentro, lies a small bowl containing salted dried watermelon seeds (butong pakwan). Not your usual free appetizer but nevertheless truly fascinating as eating it is a great pastime while waiting for your orders to come. Although, eversince I have been mystified by this native delicacy. Why? It's because out of the countless watermelons that I have seen and eaten, I have never encountered any that has seeds that are as large as the butong pakwans that we eat. Makes me wonder, where did all these big watermelon seeds come from? I heard a really gross story about how these butong pakwans are made. Don't know if it's true though. I've tried Google-ing for the answer but found nothing. Maybe someone out there can enlighten me...