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BusinessWorld May 20, 2021 | 12:07 am By (Honorable Mention in the 2020 Doreen Gamboa Fernandez Food Writing Award) ALTHOUGH I grew up in a lower middle-class family, with our widowed mother having to eke out a hardscrabble life for us, her two children, via her teaching and also her sideline of tutoring rich kids at our small, rented apartment unit in Quezon City, which was just a few minutesâ walk from school, my younger sister and I nevertheless had a blissful childhood because mom showered us with boundless love and she cooked so exceedingly well. Among momâs best foods were pork and beef dishes which she had braised, broiled, stewed, fried, boiled, slow-cooked, blanched, or barbecued based on the rich traditions of the Philippines, the Hokkien region (the southern part of Fujian province in southeast China, centered near ancient port city of Quanzhou, pronounced as âChuanchowâ), Spain, or a fusion of these three in fascinating eclectic degrees. Below are some of her foods, as lovingly remembered by me and my sister.