We're cookin'

In the process of writing family recipes, developing them and learning how they came to be. Kutsara kids, let's cook.

Everyone feels differently towards food. I'm a known sharer if given the option to avoid food envy, I lean towards more vivid, bold flavours over subtle ones and I more recently have become a dessert person. My connection to food started young, unconsciously shaped by handas literally translated as 'feasts' where tables were covered end to end with filipino food and the sounds of chismis (gossip) from the titas (aunties) and snoring titos (uncles) late into the night. Our family bonded over long drives to get dad's cravings from dinuguan (pigs blood stew) to a gravy rich, dinky di aussie pie with a side of hot wedges with sour cream and sweet chilli. I was coerced (just one subo anak - just one mouthful my child) to try everything at a time when pigs blood, tripe and intestines had less appeal. I'm yet to reach the point where my curiousity tops my fear, but I'm definitely more daring. To this day I watch reruns of Anthony Bourdain exploring the world and take on his spirit and want to uncover the cultural stories behind food and how they've developed over time in the name of 'food justice' starting with my own.