Doing Divisoria, the Mama Sita way

The dishes I can cook comprise only of simple Filipino fare: tinola, adobo, nilaga, sinigang, pinakbet and kaldereta. Admittedly, I know just enough in the kitchen to get by and pass the “pwede ka nang mag-asawa” test.

Of the limited ingredients I’m familiar with in my mother’s cupboards, the name Mama Sita has always been on the top of the list. In fact, I’ve always known the use of its varied products to equate to good Filipino food. The brand’s mixes and sauces have been my ally in most of my attempts in the kitchen, and I’ve always been grateful to the woman in the picture for making those moments so much easier for me.