从汤骨头保存肉
我不是肯定的，如果这是真实的到处和为大家，但，每当我买汤骨头，我比骨头实际上得到更多。 有很多肉在的他们，如果您是足够努力在煨以后采摘肉骨头，您将得到足够做相当好肉和蔬菜汤。 并且，在我抢救肉从汤骨头时候，我想知道我是否在我没有某事我已故的祖母。
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过早的鸡蛋为arroz caldo
鸡arroz caldo食谱 在档案，当这blog是，但是一个月大时，在2003年5月被张贴了。 我使用一台可怜的1.3 megapixel照相机，并且我没有认为拍摄进入arroz caldo的过早的鸡蛋是重要的。 很好，那是差不多五年前，并且我从那以后学会了很多事…
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饭食直接，第2部分
有些盘以后更加鲜美天。 它是真实的与 阿斗波它是真实的与 kaldereta… 实际上，它是真实的用多数炖煮的食物。 在隔夜坐在冰箱以后，肉有更多时间吸收调味汁的味道，并且那增加深度到盘。
但同一件事不可能说关于汤盘象 nilagang baka…
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充塞一只鸭子用芳族
什么词的英国等值 malansa (或 malangsa)是，我不知道。 但它是用于的菲律宾形容词描述有一个强的气味的任何。 但它比那是更多，真正地。 是的任何食物 malansa
is likely to be a cause of allergy for those prone to it. Hence, fish is malansa, some more than others, but shrimps, crabs, lobsters and prawns are even more so. Chicken is also considered malansa and duck is more malansa than chicken. No cook can provide immunity to allergy but there are ways to get rid of the strong smell…
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Video: gutting and cleaning fresh fish
The short video on how to gut and clean fresh fish was taken by my daughter Sam using her Sony Ericsson K800i. It’s my way of announcing that very shortly I will be posting food and cooking videos in Pinoy Cook — not taken with a cell phone but with a real video cam. Yeah, straight from my kitchen. And street food too. It’s an idea that I’ve been toying around with for sometime…
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What’s in your macaroni salad?
Macaroni salad was a very common family reunion party fare when I was a child. My father and my aunt, his sister, had their own versions and both were really great. My father’s version included hard-boiled quail eggs; my aunt’s had lots of pineapple tidbits and pickle relish.
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Making the most out of pritong isda (fried fish)
Granted that it is best not to overpower the natural flavors of fish with too many seasonings and spices. Still, there are herbs that can actually enhance the taste of fish. You may be thinking that adding herbs and spices to fish is simple if one were cooking a soup or a stew but how does one do it with fried fish? It’s simple — you coat the fish with the herbs.
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Fried tokwa (firm tofu)
There was this e-mail asking me about tofu. At first, I thought the question was about the difference between firm tofu and silken tofu but, when I reached the end of the [kilometric] e-mail, I wasn’t sure anymore what the question was. From what I gathered — and I could be wrong — it was about which kind of tofu, silken or firm, was good for frying. I hope I got that right. Actually, even if I got the question wrong, the e-mail provided a pretty interesting topic for a food article and I hope that other readers will find this tokwa frying entry useful.
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