Travel

Bibingka Cheesecake (Laguna) Gel Salonga-Datu is a seasoned baker with roots from Sta. Cruz, Laguna. She grew up feasting on local flavors such as bibingka, kesong puti, and itlog na maalat. As time goes by, she noticed that the flourishing cottage industries of cheesemakers and duck egg production were beginning to fade. Intending to create … Read more

Hail the cassava pudding of Tayabas! So beloved that a street was named after it. Calle Budin is situated in a residential area where locals bake their version and sell it in front of their houses. The grated cassava is mixed with ingredients that please the local palate: coconut milk, condensed milk, margarine, and cheese. … Read more

Have you tried the Sariaya Tamales? A small square pocket wrapped in banana leaves unfolds a duotone of rice paste: white and brown. One is made of plain rice, while the other is pan-roasted, which yields a light brown shade. Ingredients are sauteed in lard which makes each bite richer in flavor. Threads of chicken … Read more

Kulawo Master potter @ugubigyan brought to the fore an heirloom dish of Quezon. By special arrangement, he teaches the art of burning grated coconut meat. Once extracted, the cream is mixed with vinegar and poured on boiled and minced puso ng saging (banana blossom), sprinkled with rock salt and pepper. What you have is a … Read more

Sinantulan sa Sugpo During the bountiful harvest season of santol (cotton fruit), rinds are grated, salted, and simmered in coconut cream with spices. Each spoonful is a sublime harmony of tartness, creaminess, and gentle spice. The addition of fresh-harvested sugpo (tiger prawns) is a delight with a hint of sweetness and ocean flavor. This will … Read more