Join Maria Polotan of Mama Linda's for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines. The cooking methods of the Philippines have been defined not just by its geography, but also through centuries of trading and colonization. Traditionally souring agents - like vinegars or the multitude of sour fruits and vegetables found in the Philippines - provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat, vinegar can be used to ‘cook’ food, often done with seafood, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths - like the adobo and paksiw, or sour broths like sinigang. Filipinos also love to kinulob (steam), inihaw (grill) and ginisa (stir fry) - methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange.