This is it, ‘pancit’! What’s new and exciting in food
One thing that’s kept us sane this year is food—delicious, delicious food. And the beautiful thing about our resilient food and beverage industry is, despite the hardships they’re facing because
One thing that’s kept us sane this year is food—delicious, delicious food. And the beautiful thing about our resilient food and beverage industry is, despite the hardships they’re facing because
At Sonny Lua’s Asiong Caviteño restaurant in Silang, we ordered pancit pusit.
It is a must for my badminton mate Jun Pineda to order and eat pancit sotanghon or canton just before playing. Sometimes he would order from motels, whose kitchens are well-known for great-tasting pancit.
When I was 5 years old, my mom would take the family to our ancestral home in Batangas, Batangas. In the evenings, uncle Andy and I would hunt for rats in my grandmother’s poultry farm, or hang out in the old-style kitchen with its charcoal-fed stove.
Finally I was going to see Beijing. At least I thought so. But the December smog ended up hampering the view of the sky and the city. We couldn’t even see the car in front of the one ahead of us.
I have always loved pancit, cooked any which way, so long as it is delicious.
Tuguegarao fed me and my friends well. Among our guilty pleasures were a whole organic lechon with skin so crisp we snacked on it like chips, and the Imelda fish (bighead carp), which we found at the Don Domingo Wet Market and had our hotel chef cook it as sinigang and grilled steaks.
There are always unexpected gifts in life that do not first appear as gifts, and the first one was from my father during the end of my sophomore year in college.
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