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lifestyle.inquirer.net ‘Alamang with kamias’

Cooking, when your village is on a 24-hour lockdown, is largely a matter of making do. You scrounge around in your pantry, looking for ingredients and searching for recipes, so you can magically come up with what you hope would be an edible meal.

Which is exactly what I've been doing these past several days.

Fortuitously, before this lockdown happened, a cousin had given me some minuscule shrimp…
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