Posted in Recipes on Sep 8th, 2007
Some people say that Ampalaya Con Carne is basically the Cadillac of the Ampalaya dish variety. Whether I would agree or not, let’s find out. I normally cooked Ampalaya the way my Mom had taught me with shrimp, shrimp paste, and pork belly “ginisang ampalaya“ and always had great results.
Bagoong alamang seems to tame down a [...]
Posted in About Cooking, Ingredients on Sep 8th, 2007
This information is obtained from: (International Food Information Council)
Eating is one of life’s pleasures. Taste and flavor are important to enjoying food. Think about a bowl of hot pasta with tomato sauce and parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp vegetables in a savory [...]
Posted in Recipes on Sep 6th, 2007
Adobo is a simple, classic dish and the most versatile when it comes to Philippine cuisine. In my humble opinion, you can make just about anything with this wonder dish from seafood, poultry, pork, and vegetables.
Adobong sitaw is one of the top choices when it comes to a vegetable and meat combination. String beans or [...]
