The Broas

broas

Canned biscuits? Not very appealing to me. They are packed in large squares tin cans. The same can use to contain bulk cooking oils and instrument to roughly measure harvested coffee beans. The popular container for hauling and holding water. Never usually last long as they are very prone to rusting. Continue reading “The Broas”

Pilipit

pilipit bread

First impression last.

I used to like this bread very much. It’s flavour was one of a kind. The only thing I dislike was its hardness. It was too hard that I needed to concentrate before taking every bite.

I’m not sure if it was intentional or accidental. Maybe it had something to do with the bread inherent character. Pandesal lovers know this very well. Hot pandesal is soft. Then begins to toughen as it cools. The morning bread is made that way. Meant to be eaten while still hot. What happens afterwards does not matter. Continue reading “Pilipit”

Red Kaong

red kaong in buko salad

Every time I see a red thing in fruit and or buko salad, I know right away that it could be either of the two. Kaong (the sugar palm fruit ) or cherry. However, cherry is rarely added, if so, we are lucky finding one to three. Then, it is red kaong, 90 percent of the time. Continue reading “Red Kaong”