We all grew up with the basic knowledge of how to prepare sinigang, adobo, paksiw, pinangat, sarciado, and other viands. We also became adept at dressing chicken, cleaning fish, and slicing fruits and vegetables.
Lola Tina used kamias only for seafood sinigang, never with meat. Her explanation was that the acidity of kamias was ‘too mild’ for meat. She also had rules like no gabi with seafood, and no gabi with okra.
The Pilipina is eternally a work in progress, evolving with every political and social change. The females in five successive generations of my family illustrate how the Pilipina has adapted beautifully through 120 years.