For centuries, fermentation has been utilized to produce distinctive and savory foods and beverages. Nowadays, fermentation has grown into a widely popular culinary trend and it is easy to see why. Fermented foods are rich in live beneficial microorganisms, which aid in digestion and boost immunity. Consequently, ferments often add a delicious and unique flavor to dishes. At Starter Sisters, where we adjust our fermentation … Continue reading Trending Ferments To Try
We know bataw because of Bahay Kubo, but do you know what it looks like and have you eaten it? Continue reading Bataw Express (Hyacinth Bean in Spicy Coconut Milk)
The saltiness and sourness in burong kamias make for good company with the richness of peanut sauce Continue reading Noodles Tossed in Peanut Sauce with Burong Kamias
Using sprouted lentils, we made a vegan version of giniling. Continue reading Lentil Giniling (Lentil Crumble)
Turn tempeh into a familiar Filipino dish that you’ll want to eat with loads of rice.
Continue reading Adobo Tempeh sa Gata (Tempeh Adobo in Coconut Milk)
Here’s how to use kimchi paste so you can turn your favorite veg into kimchi! Continue reading Kimchi This, Kimchi That (Vegan)
Where do you get good kombucha in the Philippines? Get to know one of the brewers we love here at Starter Sisters. Continue reading A chat with a kombucha brewer, TVN Kitchen
The underrated fermented bean cake is considered a better source of protein compared to tofu. Get to know our favorite tempeh maker. Continue reading What is tempeh?
Everything, when it comes to the kitchen! A sharp knife makes food prep safer and more efficient. Continue reading What’s a knife got to do with it?
If you want another way to eat your kimchi, put them in fried lumpiang gulay to give it an extra kick. Continue reading Kimchi Lumpia (Fried Kimchi Spring Rolls)