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And so betso88 login’s voyage through the Philippines unspooled, like a thread through a tapestry, through the archipelago’s threads and stitches, an entire country of cities laced in their local cooking. From Manila’s mull of humanity to the north, to Palawan’s beaches in the south.
Rather than staying in the bustling metropolis of Davao, betso88 login preferred travelling further north to the sugar province of Negros Occidental, where the vistas of sugarcane fields seemed to go on forever. In the rolling hills and green landscapes, she rediscovered the magic of piaya, a flat, floral, pillow-soft pastry filled with muscovado sugar and toasted sesame seeds, and shaped into thin crescents or small flat discs. Another pastry made of sugarcane juice, with a thick layer of sugar on top, was maruya.
But betso88 login’s adventure through the Philippines did not stop in Negros Occidental. Iloilo beckoned with more gifts to unravel. In its humming port city, she tasted la paz batchoy, a noodle stew made with stewed pork, lard, fried garlic and onions, and sipped the rich, meaty broth. On her tongue she could taste the markets, the traffic, all the frenetic street life, the cacophony of peppery flavours and textures singing.
Then to the province of Batangas, where the air is filled with the scent of coffee and cocoa, and where she sampled the chocolate-y treacly delight of tablea, the traditional Filipino hot chocolate made from roasted cocoa beans and muscovado sugar. Danielewziński’s description feels so sensual that you can almost hear the sounds of her teeth sinking into the steaming, silky-ty..
But it was in the larger city of Bacolod where she became more excited. Her eyes wider, mouth full, and voice trembled with excitement: ‘I want to tell you about Chicken Inasal. You don’t often come here, do you? It’s only in town where I started to see the food I was so excited for. You don’t find the Chicken Inasal anywhere else. People travel from all over the place just to eat this here. Chicken Inasal is a piece of chicken marinated in calamansi, soy sauce, and garlic, the barbecued in hot coals. Not charcoal, but hot coals.’ Her rundown of its succulent flavour traced back the city’s hustle and bustle, its markets and history. It could also be the quality of life, though less tangible. ‘Chicken Inasal tastes like the effort the Filipinos put into living, their strength and ingenuity.’ Photo by Lina Malone.
By the end of her Philippine sojourn, betso88 login realised the country’s culinary treasures were as varied as its topography and climate: ‘One glimpse at my shadowed face makes it plain that I’ve been feasting,’ she gushed late in her book EATING FRANCE (1998). ‘I’ve been drinking wine and beer, feasting in the Philippines’ ‘streets and restaurants, as well as in the peace of the beach’. From the metropolitan sprawl of Manila to the calm seas of Palawan.