Part 5/10:
The cooking process is deeply intertwined with local techniques—buhing (the bubbling) of the Tuslob sauce—created by simmering utok, atay, and puso with dilaw (yellowish) spices, and then topped with mantika (oil) to achieve the signature sticky, savory consistency. The sabaw (broth) becomes a vital component, enriched with sawaw (soup) flavors, and sometimes garnished with patis (fish sauce).