Growing up in Baguio City, Philippines, I learned most of my cooking from my late mother, just watching her in the kitchen. She had no recipe books or cheat sheets, just the skills and knowledge gained from my grandmother and great grandmother. I honestly believe that the best dishes are probably the ones that are passed on by word of mouth and practice, perfected not by measuring cups or kitchen timers, but by intuition and the pouring of one’s heart into the cooking.
This food blog is about recipes, but it is also about memories of my homeland, travels and more … seen through the confines of the kitchen and in the context of food.
I have personally tried each of the recipes in this blog, injecting my own tweaks to make them more healthy and easy to prepare. For example, I always suggest olive oil for frying or sauteing or brown rice for the carbs. Many of the meat ingredients can also be substituted with vegetables or protein alternatives like tofu.