Linupak nga Pilipig

by

Linupak nga Pilipig/Pinipig Linupak is a process of pounding starchy ingredients. In Samar, young glutinous grains are pan-roasted, followed by the synchronized thumping of three people using traditional mortar and pestle. Grated coconut meat, brown sugar, and condensed milk give a medley of sweet and earthy flavors with a gooey texture. They are placed in … Read more

Arturo M. Tolentino

by

Arturo M. Tolentino (September 19, 1910 – August 2, 2004) Former Senate President Arturo M. Tolentino was a self-made man. The track record in both the academe and in public service of this scholar, writer, diplomat, and distinguished author of law books earned respect not only for his extemporaneous amendments to major measures and enlightened … Read more

Puto Bao

by

Puto Bao Palengke bites are artisanal masterpieces. Beyond its seductive colors and shapes are a back-breaking process, a test of patience, and a profound honor for heritage. Puto bao is a steamed rice cake using bao ng niyog (coconut husks) as molders and traditionally using pirurutong, glutinous rice in shades of brownish-purple. Every bite comes … Read more

Tikoy sa Anahaw

by

Tikoy sa Anahaw Culinary travelers must explore this pride of Gumaca, Quezon. It may look wrapped in corn husks, but this delicacy is enfolded in dried anahaw. Once you slice the tubular shape, it looks like small rounds of tikoy, ready to pop into your mouth. A beautiful bite of something gooey and sweet that … Read more

Corioso

by

Corioso In the 17th century, Catbalogan was the center of power during the Spanish colonial era. What could they have been eating back then? Vignettes of the past unfurl a diversity of artisanal cookies such as corioso—pure art at first sight with swirling patterns made out of the sculpted wooden mold. They are handcrafted individually … Read more