food origins

Food origins: The halo-halo’s macapuno, nata de coco and kaong and how they’re made

We know almost every ingredient of halo-halo by heart, but little has been said about these specialty ingredients that are products of years of scientific research and agricultural innovation

Food origins: Why salted egg is red while bagoong and buro are pink

Other than making them visually appealing and appetizing, the colorants in traditional Filipino food serve a more scientific and practical purpose