The evolution of a cuisine varies from place to place yet the process is the same. A cuisine begins with the weather, the seasons, the sources. From these come the food elements. Although the choice of these may seem arbitrary at times, in general, an item is eaten because it is there, and has been part of one's or one's ancestors' experience.

From the food elements came the cooking processes. Most Southeast Asian cuisines include, for example, a soured broth because souring ingredients proliferate in our landscape, and also because a sour broth is cooling in hot weather. From ingredients and cooking processes come dishes that vary per cook, per place, but they have similarities because they grow from the same land and seascape.

From a cuisine- its dishes in context and in combination-come a people's flavor principles include the salty and sour. This comes from the need to preserve food without refrigeration, and their compatibility with rice, the staple food.

When foreign cultural influences enter a country-through trade, colonization, assimilation, and other kinds of intercultural exchange- they are adapted and indigenized, and the cuisine changes. This Chinese influence, for example, ushered in noodles, lumpia, soya products, and rice gruel. The Spanish influence brought in rich foods that became the mark of feasting, as well as the merienda and a dessert repertoire. The American influence introduced speed and convenience food.

From a country cuisine comes a food culture-ways of gathering, cooking, serving, as well as attitude to food. In the Philippine context, for example, the cook initiates and designs the dish but its completion is left to the diner who uses sawsawan (dipping sauce) in as many combinations as desired, to fine-tune the dish to his taste, And in effect "finish" it. Food culture forms our food preferences and ways, and thus, the dietary patterns we live by. These we can plan and modify, according to needs, illness, activities, and lifestyle.

If you happen to be in Maharlika Highway, San Pablo City, you will surely amazingly glance to the native restaurant there. This eye-catching restaurant, called Anahawan, is mainly made up of bamboo.

According to the owner, Mrs. Helen Silva, this business was first started as a fruit stand. But as time goes by, she decided to expand her business that brought her to put up restaurant. And now, Anahawan is offering luscious food that will satisfy the taste of the Filipinos: sinanglay, kare-kare (bagoong), ginataang pako, ginataang halyas, sinigang sa misu, and kulawo (smoked coconut milk with vinegar).

Mrs. Silva also added that their waste materials is not a problem because some of their neighbors get the left-over foods for their pet, and for the non-biodegradable waste products, they dig a well and dump them in it. So, come on and savor the taste of Anahawan.

Ingredients: 1 pc oxtail (buntot ng baka) 1 pc ox leg (pata ng baka) 4 pcs eggplants 2 bundles sitaw 1 bundle pechay 1/4 head cabbage 6 cups water 1/2 cup achuete seed for coloring 1/4 cooking oil 1 chopped head garlic 1 sliced onion 1 cup ground peanuts 1 cup toated ground rice banana blossoms salt and vetsin

Boil the oxtail and oxleg in water until tender. Cut into desired pieces and set aside. Soak achuete seeds in water. Squeeze to bring out the coloring. Ste aside. Cut vegetables into desired pieces. Boil water, drop sitaw, and parboil. Remove sitaw and set aside. Do the same with eggplant and banana blossom. Saute garlic, onion, in cooking oil and add salt and add achuete juice. Let boil for 5 minutes. Blend in ground peanuts, and toated ground rice. Bring to a boil then add the meats. Just before removing from the stove, add the vegetables. Serve with bagoong/ alamang guisado.

Good for 10 persons.