大蒜、蓬蒿和葱叶子sinangag
它是烤猪肉 liempo (腹部)和一新的混合为 sinangag (油煎的米)。 有二个原因为什么我们今天有他们为午餐。
首先， Pinoyblog有它是 圣诞晚会 在昨晚Cabalen餐馆。 Cabalen服务菲律宾盘。 更加具体地，它专门研究 Campampangan (地方)烹调。 我在各种各样的Cabalen分支以前吃了并且发现了自助餐相当平庸。 便宜比或许应该部分解释进入选择的其他餐馆如此冲击。 但昨晚是一个真正的游民。 食物是公正可怕的。 猛烈地不仅减少了盘的数量; 质量恶化了gazillion时间。
有某事看似重新加热的叫的洋葱圈 calamares (油炸乌贼圆环)。 洋葱圈橡皮，里面是超级干燥的葱切片，但面团在，自然地，手段他们未新鲜地被烹调的油滴下。 实际上，他们似乎被烹调了前多次然后被重新加热的二天。 lumpiang bangus 出现和品尝重新加热。
我没有打扰与 kare-kare. dinuguan 是我喜欢的唯一的盘，虽然调味汁为我的特选是太稀薄和苍白的。 酥脆 kangkong 行是。
要削减长的夸大其词短小，我盼望一顿好菲律宾自助餐晚餐和哀伤地失望了。 我决定我们会烤 liempo 为今天午餐 巴拉北印度的naman bitin. 我做了用卤汁泡; 我的丈夫做了木炭烤。 当然，孩子做了大多数吃。
新 sinangag 食谱由某事启发从一本书由我admiring我越来越每次转动页的一位粗暴的厨师。 我提到 安东尼Bourdain 并且他的 厨房机要 那里我遇到了基本的草本和香料的组合的一些非常有趣的描述。 我如此相信，当他写了那烹调好食物的他是工艺技巧。 并且相当数量装饰不可能做也许只使用的盘更好比一少量，但新鲜和精选成份。
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3 responses on 'Garlic, basil and onion leaves sinangag'
Luz on Apr 5, 2007 at 10:55 pm
Hi connie,
I tried to cook this for breakfast with egg and fried pork.It was so good thanks a lot for sharing your recipes.
Lovely on Oct 26, 2007 at 1:39 pm
hi connie,
i tried this recipe and its very nice! i am learning how to cook by following your recipes and tips, as a young couple it really help a lot!!!! many thanks…
Jemmie on Nov 20, 2007 at 4:40 pm
Hi Connie,
It’s me again, I’m addicted to your site.Hehe I’ve tried I think at least four of your recipes. Nagugulat nga sila sa bahay kasi lagi ako nagta-try magluto whereas before taga-kain lang ako. =P
Anyway, I just want to ask if the basil leaves that you are referring here are the one that can be bought in the supermarket? Yun mga naka-plastic na or is that dried basil? Pwede na din ba un?
Thanks!
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