Inquirer LifeStyle (Country Cooking Column) recently feautred Cuenca Batangas, the home of the bakers.
If you go to many bakeries today, you will, more often than not, be told that their master baker comes from Cuenca. The baking skill is passed on from father to son or nephew or cousin, and is not dependent on culinary diplomas, just apprenticeship.Indeed. I now live in Makati City and the bakery near my place is owned and operated by someone from San Felipe Cuenca, Batangas.
The article also mentioned about Sinangaok, a broth with chunks of pork with fat, a bit dark with sitaw (yardlong beans) and labanos (radish). It's one of those dishes that my lola used to cook for us. Ah, memories...
Read the full articke here.
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