The Happy Home Cook: Tahong Especial
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Here's a simple pulutan recipe using mussels from formerly incarcerated officers and soldiers.
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Papa’s Japanese Rice
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The author pays homage to cooking of her father, who wore the apron at home.
Read MoreContemporary Filipino Basketry Helps Subsistence Farmers Survive
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How basket-weaving helps rural and indigenous communities make ends meet.
Read MoreThe Happy Home Cook: Beef, Tripe, and Ginger Soup with Bitter Beer (IPA Papaitan)
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Hailing from the Ilocos region of the Northern Philippines, the bracingly bitter soup known as Papaitan is a source of local pride, and what many consider to be the ultimate Pulutan. In fact, it was a favorite of my late grandfather, Juan, who usually drank a can of Keystone alongside his Papaitan.
Read MoreCorazon Pecson Pagnani’s Art of Healing
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Meet an artist who uses her passion to help mental patients.
Read MoreWatch Out World: Marvin Gapultos Puts Pulutan on the Global Table
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Find out why Marvin Gapultos’ bar bites are not your Kuya’s pulutan.
Read MoreRaw Yellowtail with Calamansi and Vinegar Dipping Sauces (Kinilaw na Isda)
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Kinilaw is an indigenous Filipino dish of incredible freshness, usually (but not always) featuring morsels of raw seafood quickly bathed in native vinegar, citrus, or both, and then garnished with any number of sinus-clearing, palate-awakening aromatics and spices including ginger, onions, and chilies.
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Filipino Taste in Iceland
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Find out how the world’s northernmost Filipino restaurant has made it work.
Read MoreThe Happy Home Cook: Rhubarb and Fish Sinigang
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The Philippines has invented dozens of variations on sinigang. Every region uses the souring agent that’s most available there — from kamias to sampaloc, calamansi to mangga. If Iceland were one of the Philippines’ 7,000 islands, sinigang sa rhubarb would surely be a familiar variation. The hardy plant does well in Iceland’s arctic weather and has been cultivated there for hundreds of years.
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