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OCTOBER 27, 2022

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Holy smoke!

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.

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Top 10 Nick Picks

Today’s readers have much to learn from reading National Artist for Literature Nick Joaquin. Ateneo Assistant Professor Jonathan Chua, who curates the upcoming exhibit on Joaquin, notes that aside from “the art of writing well,” readers will learn about Philippine history and culture from this literary icon’s works.

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