PASTILLAS, BROOMS, AND GIANT SPOONS AND FORKS: ADVENTURES IN METRO MANILA AND THE PHILIPPINES
How about kutsinta (or cuchinta) for breakfast? This is best eaten with freshly grated coconut meat (still moist!). Some kutsinta peddlers these days brush each piece with caramel first but with or without it, kutsinta should always be newly cooked and consumed within the day.
Kutsinta is cooked by steaming. It is made of rice flour mixed with water, brown sugar (hence the color) and lye water then poured into molds. It is always pared with its twin, the puto, yet another Filipino delicacy.
Here we will try our best to document snippets of this great city's every day life - its stories, its rumors, its unusual sights and sounds (and smell, if need be!) - things that can easily become tomorrow's urban legends though not necessarily the scary kind.
To a city that has a great past, a colorful present, and an - uhm - unforseeable future, we dedicate the things we have seen and heard in Manila. Once again, welcome and Mabuhay!
WE HEART MANILA. Manila is in the heart. Mabuhay ang Maynila!
THEY HEART THE PHILIPPINES
OTHER SITES I HEART
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OTHER MANILA READS
1 comment:
kutchinta is so yummy, esp. the small ones from pangasinan! best with puto calasiao pa :)
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