Kalinga’s traditional rice shines in ‘Cordillera paella’
BAGUIO CITY—Local chefs prepared a giant paella made of Kalinga’s traditional “chong-ak” rice at Burnham Park on Thursday to promote the Cordillera’s heirloom grains. The Spanish and Cordillera fusion dish was cooked over an open flame in a 3-meter diameter pan and required about 100 kilos of rice mixed with vegetables grown in Benguet, “kini-ing”
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