It is one of my personal things – to find ways to make Filipino food on the trail. To showcase the foods that mean so much to me.
The recipes aren’t always fully authentic because of what you can source on the trail versus at home. They are, though, versions I created with the love of that side of my DNA.
I also don’t add MSG to the ingredients, as I prefer to avoid it, and I cut back on sodium where I can (for example, using lower-sodium soy sauce or coconut aminos). I also watch the sugar, which, like sodium, is not our friend, even if it is written into the food.
Maybe I can figure out lumpia someday, where I don’t have to haul a jug of oil with me.
