I ladled the steaming stock into the bowls. I had a whiff of wansoy before I laid the leaves on the bed of noodles. Its strong, heady scent wetted my appetite.
There are as many variations to adobo as there are islands in the Philippine archipelago. Humba, the pork stew from the Visayas, is sweet, sour, and salty all at once.
It was the summer of 1982 and my family’s first visit to the Summer Capital. We cooked, we ate, and we had our first taste of Good Shepherd’s ube jam.
I learned to cook rice after having burned rice far too many times. Tutong is the charred crust at the bottom of the pot.
Sawsaw means to dip. Sawsawan is the assortment of sauces and condiments ever-present in a Filipino meal.
Rellenong alimasag is fairly simple but very tedious to make. It is truly a labor of love, which makes the dish even more special.
Jun Belen is the voice behind Jun-blog, a mouthwatering and heart-warming journal of Filipino home cooking nominated for Best Culinary Blog by the IACP. Subscribe to Jun-Blog and receive new posts by email. 
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