Byline: Romeo V. PefiancoManila Bulletin
Tinapa by: Elmer Nocheseda Pagtitinapa is one of the major seafood industries in the Philippines especially in the Province of Bataan. They have perfected the art and craft of tinapa as a way of prolonging the self-life as well as enhancing the flavor by smoking the various kinds of fish...
by: Elmer Nocheseda Spirits rice and the brew are unrehearsed. Fermented rice is made with yeast and water, and by chance, emerges a rice dish with a hint of sweet alcoholic savor. Good fermented rice is just like a good ulam, a nice condiment, a sweet dessert, or an intoxicating drin...
On morphological grounds, however, no verbal voice form in (la鈥揷) can be considered more basic than another as all verbs consist of a verb stem plus a distinct voice affix. There is no default instance from which the other voices are derived. It can be noted furthermore that the Actor...
Scott noted the relation of the palaspas culture with the technology of planting and harvesting of rice. He writes, "Once (the rice) plants began to bear heads, placed in the fields were scarecrows, wickerwork or palm-leaf pendants kept moving by the wind, in a variety of different shape...
Fernando Fulgosio in his Cronica de las Islas Filipinas, published in 1871, noted that an elaborate salacot is part of the Filipino man’s vanity. They boast of fine materials and exquisite craftsmanship, being woven from jonquil, fine bamboo strips or rare tortoise shell, and elegantly decora...
The ukis is the crisp outer rind of the bread, while the bugas is the light and soft lump that remains. Just as Fray Lorenzo Fernandez Cosgaya (1661-1731) noted in his Diccionario Pangasinan-Espanol, the best way to eat biscocho is to "saosau." This means to dip into something like...