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Mods pakidelete nito kung sakaling meron ng ganitong thread, thanks;
Mga mates.....ginutom ako sa pag isip ng thread na to haha, actually gutom na gutom na at sumagi na lang sa aking isipan kung ano ang masarap na ulamin, at heto na lang ang napagdiskitahan, daanin sa forum. Pakipost na lang ng personal choices ninyo pagdating sa ulam at kung maari pati na rin ng recipe nito...
Since sa akin mapupunta ang privilege ng unang post, dahil po akoy isang bikolano, of course paborito ko ang paborito rin nila - sa pangalan pa lang nito nalalaway na ako, ewan ko lang kapag busog na ako kasi ginawa ko ang thread na to nang gutom pa.
Korni ba?
haha tama ka
anyway bago mapuno ng intro ang pahinang to, simulan na ang tikiman!!!! este pabongahan!!
para sa akin heto na
Bicol Express!!
image credits to the attached name above
the best ang lasa nyan at anghang, kung gusto ninyong matikman heto't nang maishare na rin ang resipe nyan..
Ingredients :
250 g. of pork liempo (belly)
10-12 pcs. of siling haba (long green variety of chili peppers)
1 tbsp. of finely minced garlic
1 onion, diced
3 tomatoes, diced
1 thumb-sized piece of ginger, julienned
11/2 c. of thick coconut cream
patis (fermented fish sauce)
2 tbsps. of cooking oil
1 tbsp. of chopped wansuy (cilantro or coriander leaves)
1 tbsp. of chopped onion leaves
Cooking procedure :
Cut the pork into small strips. Alternatively, dice the pork.
Cut off the ends of the siling haba, slit down the middle and scrape off the seeds. Soak in salted water for about 10 minutes. Drain well. If you dice the pork, cut the siling haba in small pieces.
Heat the cooking oil in a saucepan or skillet. When smoking, add the pork strips and cook over high heat until lightly browned. Add the garlic, ginger, onion, tomato and drained siling haba. Season with salt or patis. Cook, stirring, until the vegetables are soft. Pour in about half a cup of water, cover and simmer for about 15 minutes or until the pork is done and the siling haba are very soft. Turn up the meat to medium-high and pour in the coconut cream. Cook uncovered, stirring occasionally, until the mixture is quite dry.
Serve with hot rice.
OH, kayo naman...para sa mga mahihilig sa ulam
at food trip!!
Mga mates.....ginutom ako sa pag isip ng thread na to haha, actually gutom na gutom na at sumagi na lang sa aking isipan kung ano ang masarap na ulamin, at heto na lang ang napagdiskitahan, daanin sa forum. Pakipost na lang ng personal choices ninyo pagdating sa ulam at kung maari pati na rin ng recipe nito...
Since sa akin mapupunta ang privilege ng unang post, dahil po akoy isang bikolano, of course paborito ko ang paborito rin nila - sa pangalan pa lang nito nalalaway na ako, ewan ko lang kapag busog na ako kasi ginawa ko ang thread na to nang gutom pa.
Korni ba?
haha tama ka
anyway bago mapuno ng intro ang pahinang to, simulan na ang tikiman!!!! este pabongahan!!
para sa akin heto na
Bicol Express!!
image credits to the attached name above
the best ang lasa nyan at anghang, kung gusto ninyong matikman heto't nang maishare na rin ang resipe nyan..
Ingredients :
250 g. of pork liempo (belly)
10-12 pcs. of siling haba (long green variety of chili peppers)
1 tbsp. of finely minced garlic
1 onion, diced
3 tomatoes, diced
1 thumb-sized piece of ginger, julienned
11/2 c. of thick coconut cream
patis (fermented fish sauce)
2 tbsps. of cooking oil
1 tbsp. of chopped wansuy (cilantro or coriander leaves)
1 tbsp. of chopped onion leaves
Cooking procedure :
Cut the pork into small strips. Alternatively, dice the pork.
Cut off the ends of the siling haba, slit down the middle and scrape off the seeds. Soak in salted water for about 10 minutes. Drain well. If you dice the pork, cut the siling haba in small pieces.
Heat the cooking oil in a saucepan or skillet. When smoking, add the pork strips and cook over high heat until lightly browned. Add the garlic, ginger, onion, tomato and drained siling haba. Season with salt or patis. Cook, stirring, until the vegetables are soft. Pour in about half a cup of water, cover and simmer for about 15 minutes or until the pork is done and the siling haba are very soft. Turn up the meat to medium-high and pour in the coconut cream. Cook uncovered, stirring occasionally, until the mixture is quite dry.
Serve with hot rice.
OH, kayo naman...para sa mga mahihilig sa ulam
at food trip!!
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