Glenda Barretto’s beef ‘rendang,’ Jessie Sincioco’s ‘kueh dadar,’ Heny Sison’s ‘bánh mì,’ Dorothy Ferreria’s chocolate ‘biko’
Her take is similar to Malay-Indonesian rendang in its use of the same spices and herbs.
Her take is similar to Malay-Indonesian rendang in its use of the same spices and herbs.
Notwithstanding cancellations from the Miss Universe Organization, the beauty pageant is, after all, still on—with preliminaries in early January and the final pageant on Jan. 30 at SM Mall of Asia Arena. The event is organized by the Department of Tourism (DOT) and financed by the LCS Group of Companies.
For so long, factions in Ayala Alabang Village have been locked in legal battles regarding the use of additional gates in the village to decongest traffic.
When friends who are also cooks join forces to make a Filipino food festival, they end up sharing ideas that have been percolating in their minds or they have done in other festivals.
Championing hard work and discipline, Fortune Life gave out this year’s edition of the Ambassador Antonio Cabangon Chua Gintong Parangal para sa Edukasyon.
The “tinolang manok” in carved green papaya containers never fails to impress diners.
Yang chow fried rice is supposed to be an example of Huaiyang cooking, the cuisine of a region in China. But the food we were served that noon at Shang Palace of Makati Shangri-La Manila was not typical. The appetizers were already surprising.
One crosses the San Juanico Bridge from Tacloban to get to the other end where Samar is. I only went as far as the towns of Marabut and Basey of the vast Visayan island.
It was in 1975 that food icon Glenda Barretto introduced the Crispy Adobo Flakes. Since then this toasted adobo has been widely copied in many restaurants and catering businesses. It’s
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