BLOGS

This episode traces the legacy of Uy Masuy Wine Factory in Cebu, the family owned company behind Fighter Wine.

High in the hills of Catmon, Cebu, a rare grain known as kabog millet still survives. What was once nearly lost to time now lives on through Budbud Kabog, a steamed rice-cake delicacy wrapped in banana leaves and made from this heirloom cereal.

Erwan Heussaff dives into Cebu’s rich food culture for our first episode of our latest provincial series. Along the way, he meets locals, chefs, and storytellers who keep Cebu’s culinary heritage alive.

Before the town of Concepcion wakes, Narciso is already working inside his tinapahan. Surrounded by smoke and salt at five in the morning, he prepares, boils and smokes hundreds of galunggong that will later be sold as tinapa.

Erwan Heussaff immerses himself in the world of fermentation to learn how to make Balao Balao, a traditional Filipino dish made with shrimp and rice. Guided by Luz Bulado, a home cook and former teacher, Erwan explores the science and culture behind one of Rizal’s distinct delicacies.