Recipe of the Day

[issey_miyake]

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hay walay ni tagad nako dri

[mdec_77]

hay walay ni tagad nako dri

Regarding atong Black Pear Sago imong gipangita try Caro & Marie. Nakapalit ko didto before, I dont know if they're still selling them. Try lang. Imported na cya from taiwan so medyo mahal compared sa atong local sago. Inig palit nimo naa pay recipe apil on how to cook the sago.

[issey_miyake]

hay walay ni tagad nako dri

Regarding atong Black Pear Sago imong gipangita try Caro & Marie. Nakapalit ko didto before, I dont know if they're still selling them. Try lang. Imported na cya from taiwan so medyo mahal compared sa atong local sago. Inig palit nimo naa pay recipe apil on how to cook the sago.

ahh okie thanks kau :mrgreen:

[Gwynhuever]

SZECHUAN SWEET AND SOUR SPARE RIBS (serves 6)

1/4 c soy sauce
1/4 c cider vinegar
3 tbsps honey
1 tbsp sesame oil
1 tsp chili paste
1/4 c dry sherry
scallions for decoration
3 lbs spare ribs
1/4 c vegetable oil
1 dried hot red chili pepper
1 quart water

In a small bowl whisk together soy sauce, cider vinegar, honey, sesame oil, chili paste and dry sherry. Set aside.

Make scallion brushes (garnish) by slicing the edges and soaking them in cold water to make edges curl.

In a wok, heat oil and chili pepper until dark brown (approx 1 minute). Add 3-4 pcs of ribs cooking in high heat for approx 2-3 min. Brown the ribs in batches.

After all the ribs are browned pour out the oil from the wok leaving only approx 2 tbsps and the chili pepper. Return the ribs, pour water to cover them. Heat until it boils. Remove the chili pepper.

Pour the prepared sauce to the wok. Simmer and stir occassionally (25-30 min) until liquid is reduced to thick brown sauce. Serve decorated with the scallion brushes.

[SweetiepieU]

hay walay ni tagad nako dri

Regarding atong Black Pear Sago imong gipangita try Caro & Marie. Nakapalit ko didto before, I dont know if they're still selling them. Try lang. Imported na cya from taiwan so medyo mahal compared sa atong local sago. Inig palit nimo naa pay recipe apil on how to cook the sago.

ahh okie thanks kauÂ* :mrgreen:

tried it before, they also have powdered mixture to make those really yummy shakes like zagu.Â* tried the pandan flavor and added the cooked, black pearl sago.Â* aahh, t'was bliss

[StyM]

any recipe for buffalo wings??

[pit bull]

How about recipe ng Chicken Inasal?

[Galadriel]

any recipe for buffalo wings??

here are links for the buffalo wings recipe. just take your pick
http://recipes.robbiehaf.com/H/76.htm
http://search.allrecipes.com/recipe/...x=0&image2.y=0

[Galadriel]

How about recipe ng Chicken Inasal?

Introduction
this chicken recipe is Philippine-Visayan in origin, meaning 'grilled'; a favorite recipe for picnics, barbecue parties or informal get-togethers; quick and easy to prepare; the key is the marinade.

Ingredients
3 lbs. chicken, cut into quarters, washed and drained 3 cloves garlic,minced 1/4 cup native vinegar 1 tbsp.calamansi orlemonjuice 3tbsp.soy sauce 1tbsp. sugar salt to taste "achuete" liquid

Directions
1.Marinade chickenpieces inmixtureofgarlic, vinegar, calamansi juice, soy sauce, sugar and salt for aboutan hour. 2.Drain off marinade and skewer chicken pieces on bamboo sticks or metal skewers. 3.Grill or roast over live coals. Baste all sides with cooking oil mixed with achuete liquid.

Serving Suggestions
Serve inasal with "achara" (pickled green papaya) and a dipping sauce of vinegar and minced garlic.

Number of Portions:4
Preparation Time? 1 hours 45 minutes

from: http://www.parenthood.com/recipe_display.html?ID=13727

another version:
(from mang melchor)

ingredients:
ginger
garlic
brown sugar
cane vinegar or coconut vinegar
calamansi
rock salt

Marinate all ingredients for an one hour before grilling.

Before grilling, make the achuete oil.

Make a slit on each side of the marinated chicken.

Baste the chicken with achuete oil while grilling.

Serve with sinamak, soy sauce, calamansi and fresh siling labuyo.

To make the achuete oil: Warm enough achuete seeds in lots of cooking oil over moderate heat for one to two minutes. Do not let the oil burn. Set aside and stir until the oil turns orange in color.

Exact measurements of the ingredients are not listed because Mang Melchor says he does it by feeling and tasting. In other words he does it oido. You can also do the same. I guarantee that it will be as tasty and juicy as Mang Melchor’s. (from heny sison)

[sHe]

kalami oi gutomon man pod ta ana...
na mo kanang simple recipes lang kumbaga sa beginner na lyk me?
or something unique na sandwiches