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Originally Posted by
lintanks
there are many variations sa humba. But from my personal experience from my search, the best ang humba cooked the chinese way.
They add a little sugar. Some add boiled eggs in the stew. Some add azucena. And....some add gabi from mambajao.
To check whether the humba is well prepared is when you notice that the fats are sticking on your lips. (mag-pilit pilit ang lips) No kidding. Or another way is when the fatty portions are glassy looking. (This does not happen when you add gabi.)
I forgot to mention. Mas mo lami pa gyod kaayo kung ibahug ang humba with its sauce sa bahao na rice. Fantastic gyod. Maka second or third servings gyud mo!