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OUR RECIPE today is the Cebuano version of “pancit.” The collective word for noodles in the Philippines is “pancit,” a word that originated from the Hokkien term “pian e sit,” which translates to “something that can be…
SOMETIME last year, I had the pleasure of accompanying Chef Claude Tayag to Pasil, the fishing port/ seafood market of Cebu. He was gathering material for a new food show, which eventually aired as “Chasing Flavors.” Chef…
LAST week I went to Ginatilan for a final photoshoot for my upcoming book, “Tam-is, Heirloom Cebuano Delicacies.” The ride to Ginatilan takes one across the winding provincial road from Carcar to Barili then on to…
WHAT is kinilaw? To the Cebuano,it is the quintessential quest for freshness. Edilberto Alegre, the poet of food writing, describes kinilaw as “a race for freshness.” It calls for newly caught fish,one that has not gone through…
MY TOPIC today is buwad, dried or preserved fish. Since Holy Weekis approaching, let us stock up on this good old reliable food. Buwad is the generic term for dried seafood. It’s one favorite food among Filipinos,…
THE ADOBO is a Spanish/Portuguese way of cooking meat, that is marinated in vinegar, salt and spices. Naturally, this became popular in countries colonized by Spain. However, the Spaniards soon found out that we have been cooking…
MOST Monday nights from August until the first week of December 2017, I , together with some members of the Archdiocesan Heritage Commission, had the distinct pleasure of having supper in the kumbento of the parishof San…
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