Ingredients: 5 pieces Tilapia ½ cup of white vinegar 2 pcs thumb-sized ginger 3 pcs finger chilies 1 medium onion, chopped 1 tsp salt 1 tsp ground pepper You can...
Ingredients: 1 piece whole garlic, peeled and crushed 1 large onion, chopped, 1 big stick of cinnamon, 2 pieces bay leaves (laurel) ½ teaspoon whole peppercorn ...
Ingredients: 3 pork trotters ( hair removed and chopped into bite pieces ) 400 g old ginger ( skin on and dented ) 6 hard boiled eggs 2 big pieces of rock sugar 2...
Ingredients: 3 whole (abt 500g) Kerisi (Redspotted threadfin) - de-scale,de-gut and make two or three incisions about 1/2 inch on both sides 1/2 tbsp turmeric/kuny...
Ingredients: 1.2 kilogram or 2.5 libras, chicken legs, cut up to serving sizes, washed several times and then thoroughly drained is our lead character. 8 gloves...
Ingredients: 1 med head broccoli cut into florets 3 jalapeno seeded and chopped 1/4 teaspoon sea salt divided 1 12 oz tilapia or cat fish fillet cut into thirds ...
Ingredients: 2 Large Potatoes Sea Salt 1 or 2 Fresh Red Chilies or ¼ Red Bell Pepper 3 Scallions, Green Parts Only 3 Tbsp Clear/White Rice Vinegar 3 Tbsp Peanut O...
Ingredients: For the salad 3 handfuls fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them) 4-5 fre...
For the month of March, the challenge of Kulinarya Cooking Club (KCC) is centered on the mighty food group called vegetables. While most members including me, a perennial vegetable eater (converted by force :-)), were all deeply pleased and thrilled of
Don?t get confused with the title. This is the same method of cooking I used in preparing ?paksiw na pata? or pork knuckle stewed in vinegar before. This time though, I will be using a leaner pork leg cut instead of ?pata? or hock and double the quantit
Ingredients: 1 big bangus cleaned but not scaled cut in about 4 to five slices 2 siling haba (finger chilies) 3 cloves of garlic pounded 1 bulb onion sliced a small piece of ginger washed, pounded or sliced
