When you buy a bunch of kangkong tops from the market, and prepare it in the kitchen for, say, sinigang or adobo, don’t throw away the thick and tough but still-green stems from which you pinched off the tender shoots and leaves. Continue reading “Kangkong tips, literally”
I’ve been eating lugaw (aka rice porridge, aka congee) all my life.
I started at home, associating lugaw with the usual spells of childhood flu, as standard bedside comfort food offered by my worried mother. Hence evolved my lifelong love affair with proletarian lugaw bangketa, savored with satisfaction in working-class districts and poor people’s markets, especially after I became a full-time activist in the early 1970s. Continue reading “The lugaw stall with no name”