Of the hundreds I’ve interviewed for the different resto-stalls-special events positions needed, ONLY 2 or 3 know what “rancidity” is. Sad, as many are graduates of cooking schools, culinary institutes, food technology, chemistry and HRM. Chicken shot above is hereby presented as it is almost always the type of food “rancidity” is very evident. RANCID. […]
Recommendation & Condemnation: (RECOMMENDATION)For “Pinoys” out there in the Metro: give “PONCIANA’s” a try. A Filipino line up where they serve good tasting-just like “luto ni lola” array of recipes. In fact this is the ONLY resto I feel satisfied with after every visit. Me and wifey always order the” inihaw na tiyan ng bangus” […]
“Sugar showered deep fried SaSa” …which is just, plainly, TURON. (SaSa means Saging na Saba) For variation, instead of just SaSa & langka strips, I added mashed sweet potato (Kamote). Check this section for its recipe. Try it.
Seems I finished it. NOPE. “YUK Longaniza” originally were 3 pieces, “Daeng na Sapsap” 2 pieces, a teaspoon consumed of this onion & tomatoes stuffed “karambola egg” and rice was about 3 tablespoons. I consumed the rice which I doused abundantly with spiced vinegar. Just pinched a bit the “Sapsap” but that’s all-nothing more. With […]
From the normal pork leg or brisket or porkloin to process whole ham, I used Cream Dory from Vietnam and employed all the needed ingredients, marination/curing processes and procedures usual in pork ham making but using a less sinful subject… FISH. Wanna talk about it? Email me.
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