This piece was originally posted at Filipino Kitchen by fellow blogger Sarahlynn Pablo. Head on over to their site for more musings, recipes, and happenings in the Windy City. How to Make Bagoong by Sarahlynn Pablo An Historical Defense of Bagoong, by Dr. Jose Rizal “Their daily fare… Read More
“Perhaps when it comes to Filipino food (or any food for that matter), it is everything and nothing all at once, simply meant to be savored, not dissected.”
A few weeks ago, #FKEDUP collaborator UniPro posed the question: “What Filipino food/dish do you identify with the most and why?” I cringed when I saw the response by contributor Cris Mercado: Bangus (aka the Milkfish), that rich, fatty fish that’s got the soft creaminess of its namesake. I’m… Read More
Every year, a group of tastemakers and trenderati pontificate on what they believe are going to be the top food trends for this year. Whether or not these trends are actually just self-fulfilling prophecies is beyond us. However, one particular “trend” that’s consistently made it… Read More
To say it was humid that day was an understatement. Having to walk 15 blocks to the supermarket in a polo and jeans, walk back with several bottles of patis and coconut oil, and then proceed to cook in a sweltering kitchen with an industrial size… Read More
