One of my favorite viand is Paksiw na Bangus or Milkfish Stewed in Vinegar. Definitely it is easy to cook and serve. Very basic in cooking as easy as eating hamburger (lol). It has a less ingredients, no secret ingredient. Mostly Filipinos love sour taste especially if it mixed Read More ...
Looking for affordable meals with different adobo meal choices, choose to eat at Adobo connection which literally they serve different adobo meals variations. They serve traditional way in cooking using common ingredients. The place is easy to find, actually their logo is authentic and unique as I pull myself to Read More ...
When you hear food “curry” what is on your mind? Chicken curry is a very popular dishes which, mostly Filipinos know to cook in a curry is only chicken meat. Squid curry dishes is mostly serve in Thailand and Malaysia. The curry dishes inspiration is actually from Thailand. I underestimated the power Read More ...
The first time I cook carbonara was all time favorite. They requested carbonara for any occasion. I know all carbonara recipes are best but, mine is the greatest! I use best butter by Magnolia as an oil and seasoning, put some basil leaves and pepper. I used different type of Read More ...
It is common to us that we sometimes eat depends on our mood. There were people who were hungry and yet still choosy on the food to eat. Some would drive 1 km away to buy what they want to eat even their stomach is growling. I think I am Read More ...
As you know Chicken Adobo is a popular dish in the menu. This is different and special which ingredients are often used and the spices are overwhelming. Ingredients to Prepare: 2 bulbs of onion- sliced thickly 3 cloves of garlic – as you pound remove the shells 1/4 of buttercup Read More ...
I miss cooking again! You might be wondering why I am so excited on this blog post. I have never been cooked for week, because of different set ups of budgeting money. I am living with my in-laws who also cook meals especially at lunch.. that means the more food Read More ...
