A foodie tour of Bicol—discovering ‘kinalas,’ ‘biniribid,’ ‘tinuktok,’ ‘palusag’
Whenever my dear friend Rica Dakudao-Buenaflor talked about the food she has discovered and has grown to love in Bicol
Whenever my dear friend Rica Dakudao-Buenaflor talked about the food she has discovered and has grown to love in Bicol
Ilocano strong.” I remembered his pronouncement when I had to write about Ilocano cooking for the first time.
Last night, I was at a party with close friends who are foodies, restaurant chain owners, bakers, a wedding cake-maker, as well as comedians, badminton players, etc. On such gatherings, it’s a must that the food be way above standard fare, simply because the party guests have tasted some of the best cuisines here and abroad. Pipintasan ka if the food is not good!
Spiciness. Love it or hate it, this flavor is sure to add a little zing to your meals. From herbs, spices and, of course, chilis, a myriad of different flavors
People are shocked when they find out that I’m not on Facebook, Twitter or Viber. I myself was surprised to be invited as speaker at a food industry summit
The Nestle Chef to Chef cooking demo took me to Naga City in Bicol province. It was my first time to go there.
It was the summer of 1964 and I had just completed my third year of elementary education. My parents bundled us up – the entire caboodle of six kids with
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