Kapampangan Mode

When it comes to food, trust Kapampangans to do a good job of creating, flavoring, cooking and presenting them. Even chocolates, as gourmet chocolatier Raul Matias proves with his innovative, high-end Manila Chocolatier and Machiavelli Chocolatier brands. PF food correspondent Elizabeth Ann Quirino reports.

Even a dish that originated elsewhere like the Ilocano pinakbet, a Kapampangan touch makes it unique and delicious, if the right ingredients are used. Contributor Rochit Tañedo, a Tarlacqueño Kapampangan, tells a childhood story about making this popular dish in "It's Not Pinakbet If There's No Himbaba-o."

Since we're on a Kapampangan mode, how's about reading again one of our most popular pieces, "10 Things You Need to Know About Kapampangans" by cultural historian and academic Robby Tantingco. 

Meanwhile, Titchie Carandang-Tiongson of the Philippines On the Potomac Project in Washington DC reports on the visit of the Hibla ng Lahing Filipino traveling exhibit of the National Museum.

Be In The Know with our informative links:

Philippines Deports American Missionary Over ‘Political Activity'

The Poetic Justice of Stella Abrera's Juliet

Le Cordon Bleu in Paris Holds First Course on Philippine Cuisine

The Comprehensive Field Guide to Filipino Bread

Let's go vegan again with our Happy Home Cook recipe for Quinoa Lugaw from Richgail Enriquez.

For our Video of the Week, GMA Public Affairs' “I-Witness” featured a documentary of General Simeon Ola, who was the last Filipino general to surrender during the Philiippine-American War.

Gemma Nemenzo

Editor, Positively Filipino