pre colonial

I’ve had experience researching and writing about the origins of Filipino dishes before, but while dinuguan, Bicol express and sisig seemed straightforward enough, kinilaw / kilawin proved surprisingly complicated. What I thought would be a walk in the park has morphed into a wild ride around a vast, evolving culinary universe (Oops). :) It behooves me to say therefore, that … [Read more...] about Kinilaw History, Origin and Evolution – Into the Heart of Freshness

I only eat dinuguan when the meat in it is prime cut pork. I do know of course, that the more traditional versions of the dish contain animal innards. In Cris C. Abiva’s A Quick Guide To Filipino Food & Cooking, part of dinuguan’s description includes, “Pork, beef or chicken and innards stewed in fresh blood…” Often the question for me is, how far will I go with … [Read more...] about Dinuguan Origins and Regional Variations across the Philippines