BETH Romualdez’s son Benjie gave himself a buzz cut in front of his mother on the day she was set to shave her head. At that time, she was undergoing chemotherapy following a diagnosis of Stage 1 breast cancer.
Call it relaxing food, childhood food or comfort food, there’s always a dish that will make us hum in satisfaction.
Gourmet goddess Beth Romualdez calls Bicol her home region. In her book Cooking Lessons, she recalls cooking "Tinutungang Manok" : It made a world of difference that the native chicken was newly slaughtered and the saba bananas (plantains) and coconuts were freshly picked. This being a traditional dish, the procedure uses a technique—burning the coconut shells—that can be difficult in a modern kitchen. While dry-toasting the grated coconut meat in a wok can be done instead, the aroma and flavors will be different.
