More articles about: Rica Buenaflor

 
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Backed by her culinary training and the support of local communities, Rica Buenaflor vows to elevate Bicolano food and bring it to the world stage.
Take a tilapia, cheap and ubiquitous. Then chop up some kamias, ginger, onions, and lemongrass into small, fine pieces. Now soak that mixture in thick, freshly squeezed coconut milk, simply seasoned with salt and pepper. Then tuck all that inside the newly ...
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