Creative ways to cook ‘adlai’—from ‘polvoron’ to paella
I first met Victor Barangan when he was executive chef at Waterfront Insular Hotel Davao. I was enthralled by his cooking.
I first met Victor Barangan when he was executive chef at Waterfront Insular Hotel Davao. I was enthralled by his cooking.
If I hadn’t known that it was adlai, I would have sworn that the paella we were eating was made with rice.
In the recent International Food Expedition (IFEX) at the World Trade Center and Trade Training Center, Kusina ni Mama Sita showcased a wide range of Filipino flavors along with more
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