Midge intheKitchen‘s anniversary was actually in May, but because of everything that has happened since I changed careers in March of this year, I completely pushed it to the side
Kin no Torikara, Shibuya Center Gai, Tokyo ~ Golden Chicken Oishi-desu. 2 days ago KAMAKURA RAMEN, Dotonbori, Osaka 鎌倉 3 days ago Ching Kee Beef Noodles, Banawe, Quezon City 1 week ago Overhype or Foodgasm. Your Must-Try Food Trucks at StrEAT Maginhawa Food Park 2 weeks ago 2 days ago
The end result is a creamy, fresh-tastingdessert. The buko salad - a just-this-side-of-decadent concoction of shredded fresh young coconut (buko), a mixed assortment of fresh or tinned fruit, and sweet cream – has undergone numerous transformations over the years
The Peach Kitchen's Pork Adobo Print Author. I’m guessing it has something to do with the fat. It’s very easy, it’s has very few ingredients, and it’s as Filipino as it could get
Known inChinese as yuè bĭng, the standard-issue mooncake features a sweet, rich, thick, almost fudge-like filling usually made with lotus seed paste (lían róng), red mung bean [adzuki] paste (dòu shā) or mixed nuts (wǔ rén) encased in a chewy pastry that bakes to a rather bronzed sheen
When I was a kid, offal-based dishes such as dinuguan (pork blood stew) and bopis (sautéed pork hearts, lungs, and liver) appeared on thedinner table on market-days
Theresulting sweet mush is frozen and pretty much eaten like a non-dairy frozen dessert that, while not as creamy as proper ice cream, is certainly richer and more substantial than a standard-issue sorbet
For the most part, the bulk of the ice cream eaten in my part of the world tends to be store-bought. And that’s with or without either a churn or even a modern ice cream maker
condiments, appetizers, seafood, salads, soups, vegetables, meat, and desserts. Each chapter/country begins with an overview of the history and geography that played a part inshapingthecuisine and its people
Work deadlines, one’s book, a bit of personal fretting, a lot of ill health, certainly more ill will from one source or another – these have all taken their toll and then some
Rich and creamy, a simple frozen dessert made with milk, coconut and pandan flavored gelatin cubes, a refreshingly different alternative to the usual ice cream
And the natural purple color just adds to the uniqueness of this dessert. Produced and bottled by the nuns of the Good Shepherd Convent, Mountain Maid Ube Jam is just one of the products from the convent which include fruit preserves and jams (check out my previous post on Mountain Maid's popular Strawberry Jam at )
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