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With the belief that food is culture and history made edible, Kwentong Palayok seeks to understand our identity as a people through understanding Filipino cuisine, its origins and evolution.
18 Episodes
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In this episode of Kwentong Palayok, we explore a unique fusion of the Filipino lumpia and Indian samosa by Anna Manlulo, a mix of comfort and spice that brings two cultures together through food.
In Kwentong Palayok, resident foodie Anna Manlulo blend two beloved comfort dishes, the Australian Shepherd’s Pie and the Filipino menudo, to create a delicious fusion that celebrates both cultures.
In this Kwentong Palayok episode, resident foodie Anna Manlulo shared the recipe for the beloved Bicolano dish laing, which uses silverbeet as a handy alternative when taro leaves are hard to find in Australia.
Many vegetables Filipinos grew up with have different names in Australia. This episode of Kwentong Palayok unpacks Aussie terms for common Pinoy veggies, plus practical tips for choosing and storing fresh produce, and even substitutes for Filipino cooking from our resident foodie Anna Manlulo.
In 2024, Taste Atlas declared Chicken Inasal as the 'Best Filipino Dish in the World.' But what exactly makes Chicken Inasal so special? Where did it originate, and why is it a dish that Filipinos truly take pride in?
Len-Len, Mac-Mac, Jun-Jun, Kat-Kat, and many more—repeating names are a signature Filipino quirk. But why has this tradition become so ingrained in our culture, and why has it even extended to the way we name our food? Dishes like pichi-pichi, kare-kare, poqui-poqui, and more follow this pattern. In this episode of Kwentong Palayok podcast, hosted by Anna Manlulo and Alina Co, we feature Gising-Gising, a spicy dish guaranteed to wake up your taste buds!
Resembling ham, pork hamonado is pork marinated in pineapple juice and soy sauce.
In this episode of Kwentong Palayok, Chef Joy Magbitang, Co-owner of Filo Station restaurant in Sydney, will share with us the differences among various types of pansit, their ingredients, and what makes Pansit Malabon so delicious.
Have you ever experienced a boodle fight? Did you know that it was popularised by the Philippine military? And why is eating kamayan-style so enjoyable?
Meet this charming bread that resembles a lamington. Is there a connection? Find out.
As the cold season sets in, Filipinos can't help but crave soups or hot dishes like goto, lomi, lugaw, and of course, bulalo—the famous soup that Batangas proudly claims as its own, the capital of cattle trading in Luzon.
LUGAW. A very simple dish. But did you know that this is one of the oldest foods in our culture?
In Semana Santa 2024, How Has the Celebration and Meaning of Holy Week Changed for Filipinos Residing in Australia, Embracing the Diverse Cultural Landscape?
Find out why rice is indispensable in the lives of Filipinos and on every dining table.
Minatamis is part of the Filipino table. Similar to desserts, minatamis are sweet treats but can be enjoyed any time of the day.
Baon brings back a lot of childhood memories, from your favorite lunchbox to the delicious lunch and snacks your parents packed.
Bananas and leche flan. Mashed beans, corn and carabao milk pastillas. Topped with ube halaya and ice cream? How do you like your halo-halo?
Tocilog. Pan de coco. Coffee in rice. What’s your favourite Pinoy breakfast?
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