"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Friday, August 28, 2009

Reader's Photo Gallery #9

This post is long overdue...

Below is Mitzi's email and a slideshow of some photos she sent to me.

Thanks for contributing to the Reader's Photo Gallery, Mitzi!

Hello Manang,

Nagpadala ako ng pictures nung gumawa ako ng cassava suman at pan de sal. Rave reviews ang binigay ng mga boys ko (ha-ha!). Actually, marami-rami na rin akon naluto using your recipes. Most of them, first time kong na-try and almost always I am pleased with the result.

I just want to thank you for putting up your site. Sana noon ko pa na-discover yun. I can tell that you are so sincere in your mission to encourage us kitchen-challenged pinoys and pinays to at least preserve Filipino culture through its cuisine in a very foreign setting.

Best regards.

Mitzi :)


  1. Wow I love that pandesal!

  2. Your weblog has been recommended to me by Ebie. I kept searching you until I got the right recipe of your URL. I am following you and glad you will allow your readers to try your recipes.

    Thanks for being generous.

  3. Hi Bonnie,
    welcome to my humble blog!
    Actually, I feel thrilled when readers trust my recipe enough to try them! haha! And I love hearing their feedbacks.
    Hope you will enjoy my recipes :)

  4. Hi Manang,

    What Mitzi is saying about preserving our culture through our cuisine is actually important. I had a couple of my husband's friends over for dinner, they are from Alberta and I served them roast chicken and maple syrup glazed roasted butternut squash. To my surprise they were a little disappointed, they said they were anticipating a Filipino dinner and were looking forward to it the whole day. I had no idea. So I told them to come back on Saturday (yesterday) and I served them chicken adobo cooked exactly the way my mom did and a plate full of steaming white rice with tomato and mango salsa on the side (Pinoy style using kalamansi). They ate it with compliments in every bite. I'm so glad I was able to introduce adobo to the Canucks.

  5. Hi chowhound,
    Consider yourself lucky that they were actually open to our cuisine! I always have a hard time trying to think of Pinoy foods my finicky hubby would eat :(
    I have co-workers who have loved some foods I dared (that's how I feel after having experienced how my husband would not even touch some of my Pinoy foods) bring: leche flan, pancit bam-i (canton-sotanghon) which they would liken to a chow mein), and beef pares. Some even like beef lengua with mushrooms.

  6. Well, my husband is the same way. I very rarely make Filipino food at home. He has some of his favourites like adobo, adobong manok sa gata which is just like curry, menudo, pancit, lumpia and leche flan but that's about it. I'm pushing it if I get him to have a bite of pinakbet. He wouldn't touch bagoong, lengua or kare-kare with a ten foot pole.

    There is a large Filipino community here in Victoria but there is no Filipino restaurant so our cuisine is almost unknown, which is sad because Pinoy food can be really good. Even the Pinoy restaurants in Vancouver are not doing that well. I really feel bad that Filipino food just couldn't make it into the mainstream.


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