16 December 2008
This grandma in Siem Reap is preparing one of the many mysterious (to me) pastes (or paste-like food thingies) of Khmer cuisine.
One of the few old women with long hair, I observe.
There are loud sounds made by the heavy knife coming down on the chopping block, punctuated by the thud of pat-pat-patting. She also makes steady conversation with the people around her, and dotes on any of the curious dogs who hop on the bamboo slats.
Palm leaves make for labor-intensive but free, beautiful, and 100% biodegradable packaging. The woman said it was pakaskas , a snack made in...
Table cover made with politico propaganda tarpaulin. The rubber stamp maker is a fixture in Manila streets. They are the unsung heroes o...
Everything extremely fresh: sautéed-yet-tender eggplant, a fried egg (the way I like it the few times I have it––devoid of runniness), wi...
Arak ti basi (distilled basi ferment) and basi. It's an acquired taste. Though commonly called "sugarcane wine", I perceive...
Strange eating. On the road from El Nido to Puerto Princesa. The scenery is beautiful, but eight hours inside a suspension-less bus (on worn...