Mussels with Mushroom in Oyster Sauce. Place the musselsin a large shallow heat-proof bowl. Buy mussels with tightly closed shells or those that snap shut when tapped--otherwise they're not alive and fresh
There are also few good recipes for steaming fish and the only ones I can remember on the top of my head is the Asian style steamed fish and the French papillote (well this is a different steaming method) now let’s add something to that mix the Steamed Cream Dory in Light Soy Sauce
This Fish in Mushroom CreamSauce was one of the dishes I always wanted to make but already forgot as I have a long list of dishes I wanted to do, luckily I recently had this in one of baptism reception I was invited to reminding me to make some at home
Cream dory gets cooked pretty fast and steaming the fish longer than is required is not really good. Combine the Light Soy Sauceingredientsin a saucepan, bring it to a boil then turn heat off
By now your meatballs should be just about ready to jump into the sauce. The thing is with my relationship with mince, I usually make the same fare with mince
Add the reserved garlic and the cream of the coconut milk and then stir in the peanut butter. Peanut butter and coconut milk melt into the curry paste, making a smooth, unctuous sauce
Kalderetang Kambing is stewed goat meat inspicy tomato and liver sauce. The sauce is seasoned with garlic, onion, tomato and chili peppers and thickened using liver pate
The spicinessin this baked chicken can be mild or spicy use one pepper for mild taste and skip the pepper if don't like spicy at all, the dry spices star anise,cardamoms seeds and cinnamon stick adding flavorful taste to it,served with steamed/cook jasmine rice along with side vegetables is best
Add the pasta and toss to combine with the ingredients and coat with sauce. With a busy schedule juggling both a full time and part-time job, there's one thing that I look forward to most nights of the week
A quick and easy Filipino recipe which is really good and tasty. I don’t know where it originated but most probably in the Bicol region in the Philippines (that’s in the Southern part of the Luzon Island) due to the fact that I always had this dish when I was a child and most of my … Continuereading →
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