When the Filipino is down or happy, he sings. That’s how karaoke and the Filipino become one in the mind of the world—a people born to sing. In this pandemic, however, the Filipino has developed another form of love expression—indeed, a form of solidarity against the new coronavirus disease .Food has become the survival tool of Filipinos after many—too many to count—have lost or are losing their jobs and businesses.
Heirloom recipes. Trendy breads. Artisanal foods. High-cuisine dishes recalibrated into accessible, ready-to-deliver specialties.Thus the birth of ube pan de sal, the mutations of which one can hardly keep track of. Not many know—because he’s not promoting it—that our finance executive Joel de la Cruz makes a very good ube/cheese ensaymada and is actually a secret cook and baker even years before the pandemic—halo halo buko pie, avocado ice cream, baked kalamay with buko strips.
Even the tortang alimasag I grew up enjoying and which I thought, as a kid, was my mother’s exclusive know-how from Obando—is being sold by a leading Malabon food entrepreneur.Just the other day, my son got suman from his coach’s mother; it’s actually good. We buy dishes from our neighbors—spicy chicken wings, kimchi—because my son believes we should support the neighborhood.
Lifestyle has been reporting the latest food creations of home cooks/bakers, foodies, restaurateurs, chefs, kitchen explorers. There’s always something new, innovative, classic, traditional, comfort fare on the internet 24/7. The scarier the pandemic becomes, the greater the frenzy in the Filipino kitchen.
Better than trolling.
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