Bataw Express (Hyacinth Bean in Spicy Coconut Milk)
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)
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
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)
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?
Yes, you can. Do it using two simple techniques to transform these nutrient rich staples in many cuisines worldwide Continue reading Can we ferment beans?
Since we’re eating it raw, look for high quality silken tofu to make this cold dish with ampalaya. Continue reading Cold Tofu and Ampalaya
Here’s an easy way to integrate fermented veg into a dish. Lugaw or rice porridge is the perfect canvas for the sourness of the buro. Continue reading Lugaw at Buro (Rice Porridge with Ferments)
Onigiri or Japanese rice balls make for a great snack and an easy way to enjoy your fermented veg Continue reading Burong Mustasa Onigiri (Fermented Mustard Greens Rice Balls)