"سابقة12 3 4 5 6 7 بعد ذلك"

[كسدو-ينسبيرد] طبقة ليفيّة كلسيّة خليط

[كسدو]: لحمة خليط أنا كان قرأت فوق فوق [كسدو] وأسّس أنا خارجا أنّ الالإسبان تقليديّة [كسدو] ماذا نحن نعرف في فليبين بما أنّ [بوشرو]. على الأقلّ, هو القريبة طبقة ليفيّة كلسيّة خليط إلى الالإسبان [كسدو] — حمص ([شك با]), كرنب أسافين, بطاطات, جزر وطبقة ليفيّة كلسيّة بطيئة يطبخ في يشطر بصلات, بندورة وثوم. غير أنّ يخدم نحن ويأكل [بوشرو] ك [أن-ديش] وجبة. الالإسبان [كسدو] خدمت على حدّ سواء كحساء وطبق أوّليّ. خدمت المرق سميكة في أيّ اللحمة وخضر يتلقّى يكون طبخت كحساء بينما اللحمة يكون خدمت على طبق يحاط ب ال يطبخ خضر. أنّ [توو موش] عمل لأم مشغولة مثل ي. كفيت هو أن يقول أنّ بينما هذا طبق كان ألهمت بالالإسبان [كسدو], سيدعو أنا هو ببساطة بما أنّ [كسدو]- يلهم طبقة ليفيّة كلسيّة خليط.

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ديسمبر - كانون الأوّل 21, 2006 · يصنّف دون طعام فليبينيّة, لحمة وصفات

[لسنغ] [بينوي] 14 ([ا] لا [إسبنولا]): أبي [سرسدو]

طبقة ليفيّة كلسيّة طها في بندورة حول أبي [سرسدو]… [أف كورس], كان أنا قد استمتعت هذا طبق لا يحصى من أوقات عندما أنا كان نمات فوق. غير أنّ أصبح اليوم زوجي أكل أبي [سرسدو], هو معياره ل [سرسدو]. أعطى أنا تلقّى فقط ولادة إلى [فيرستبورن] نا, [سم], وعلى زيارة, أبي طبخ [سرسدو] ه وقامط حساء مع [ملونغّي]. زوجي استطاع لم يتوقّف [تلك بووت] ال [سرسدو] لأيام.

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أكتوبر - تشرين الأوّل 9, 2006 · يصنّف دون طعام فليبينيّة, لحمة وصفات

[توكوا]' [ت] [ببوي] كخليط

[توكو'ت] [ببوي] كخليط ليس الذوق كثير مختلفة من التقليديّة [توكوا]' [ت] [ببوي] بما أنّ العناصر يكونون عمليّا ال نفس. هو النسيج أنّ يجعل هذا طبق فريدة. جاش ال يغلّف مرق, لزجة من المرق في أيّ اللحم خنزير وجه كان, فقط كاملة ل يصبّ على أرز حارّة. أنا جعلت ثلاثة إنحرافات من أبي وصفة مع ذلك. 1) أنا أغفلت ال يملّح فاصوليا صفراء أيّ جدياتي ليسوا هكذا أثيرة من; 2) أنا سمّرت اللحم خنزير آذان و [نغس] in the oven after simmering them to make them chewy rather than mushy; and, for that added color and zing, 3) I sprinkled chopped wansuy (cilantro) over the cooked dish just before serving.

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September 27, 2006 · Filed Under Filipino food, Food tips, Meat recipes

Pinakbet without bagoong

The title of the entry sounds sacrilegious, I know. Pinakbet without bagoong. Well, tough. I am allergic to bagoong (shrimp paste) and even its fish version. In fact, there are certains brands of patis (fish sauce) that do not agree with me as well. Ironically, I love the Ilocano classic dish called pinakbet–not for the bagoong-flavored sauce but for the wonderful mixture of vegetables. And I always felt a little deprived when, growing up, everyone in the family could enjoy a hearty meal of pinakbet except me.

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September 18, 2006 · Filed Under Filipino food, Meat recipes, Vegetable recipes

Lamb adobo

lamb adobo There was a time when my family went lamb-crazy. We grilled lamb chops almost every two weeks and when we got bored with the chops, I learned to cook a whole leg of lamb and even served it once like ham. There came a point when my husband suddenly couldn’t stand the peculiar odor of lamb. And it happened when I still had a few trays of lamb chops and shanks in the freezer. I figured the best way to remove, or at least hide, the odor would be to cook the lamb as stews. The already strong-smelling adobo (some say pungent though I disagree) would be a good choice. But I still decided to take extra measures to remove as much of the odor of lamb as I could.

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September 16, 2006 · Filed Under Filipino food, Meat recipes

Ground beef and quail eggs

I got the idea for this dish from a popular ulam (viand) served in Filipino carinderias (roadside eateries). It is basically menudo except that it is made with ground meat. In carinderias, the dish is usually garnished with hard-boiled chicken eggs which serve as an inexpensive extender.

The size of the quail eggs seemed to me to be more appropriate for gound meat…

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June 11, 2006 · Filed Under Filipino food, Meat recipes

Frog legs and quail eggs adobo

We haven’t shopped at the Shangri-La Plaza in years and, my, how it has changed. We were there last Sunday and some of the shops and food stalls I frequented were no longer there. The Vietnamese restaurant at the food gallery has been replaced by something else. The Portuguese Egg Tart Factory stall had disappeared too. Anyhow, the trip wasn’t a total waste. We bought lots of books from Powerbooks and I was able to buy half a kilo of frozen frog legs from Rustan’s Supermarket. I’ve always wanted to try them having been told that the meat is very similar to chicken.

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June 6, 2006 · Filed Under Filipino food, Meat recipes

Bicol Express

Bicol Express is pork strips and siling haba (finger chilies) cooked in coconut milk. Very rich. Very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste. I am allergic to shrimps, including bagoong, so I omitted it. This is a repost of another old recipe that I did not include in this blog’s reconstruction last December. The reason–the photo was really blurred. Most of the text is from the old entry except for some improvements–I added chopped cilantro and onion leaves to my Bicol Express. I also served it as a rice topping. It was literally exploding with flavor and aroma.