Maria Estela “Maritel” Nievera grew up amid the enticing aroma of good food wafting from her grandmother Juliana and mother Ester’s Capampangan kitchen in a neighborhood where everybody shared a passion for cooking. She learned the secrets of glorious Capampangan food at her Apong Juliana’s knee. Surrounded by cooks and gifted with the Capampangan taste buds, she eventually honed her taste for food.
“Capampangan cooking is very basic, but it’s rich in flavor,” recalls Maritel Nievera, the beauty and brains behind the Cabalen Group of Companies as its president/CEO. “It’s very simple, like ampalaya sautéed in ginger with sardines. My lola would tell us to clean thoroughly and to cook it longer. It’s the long cooking that makes Cabalen food really delicious because the longer you cook, the better the flavor comes out. The shelf life is also longer; you can keep the food longer.”
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