The girls make bibingka (rice cake) the traditional way. It takes them forever to light charcoal and as they do they make a complete mess fanning the ashes everywhere to create a fire. I was so tempted to make them use the oven or the salamander but I wanted them to experience how our ancestors made bibingka…hehe!
I am staying up late to watch the inauguration of President Barak Obama. Pacific time means I have to stay up until 1:00 a.m.. It amazes me how the “power of one” can inspire so many. Everyone has a purpose in this world…President Obama has his and mine in my own little way is to help promote Filipino cuisine. Right now the best way I can do this is to teach Filipino cuisine to our fast food raised generation before they forget that our food is an integral part of our culture. In class I try to teach them to do everything from scratch and do things the traditional way. I hope my students will learn that our food is beyond ordinary and that there is a fascinating uniqueness in our cooking methods. Today everyone is fearful of the looming recession. If only aspiring chefs knew the magnifying effects of using our recipes on their menus. Using local ingredients helps lower food cost, creates more jobs in agriculture and in the countryside, boosts local culinary tourism, and lessens our dependency on imported ingredients. And when our recipes are used in a menu abroad it increases exports for our local ingredients. Yes we can do something in our own little way to help our economy…yes we can put our cuisine on the world map…. all it takes is a paradigm shit to love our cuisine first before others.
Making puto bungbung with the traditional steamer and bamboo molds
Filipino street food – adidas or chicken feet