Another dish that comes from the excellent book by , Cradle of Flavor. It is very similar to Filipino ginisa, so people familiar with that dish will definitely like this. The main difference is that this uses coconut milk. I made a few substitutions based on what I had here, but the […]
This was made from a recipe in James Oseland’s excellent book
The seasonings are simple: vinegar, salt and garlic; the same basic components that make up Filipino adobo. In fact, my mother used to do a similar fried chicken dish when I was little, varying at times with some kalamansi juice instead of […]
From
I won’t share the recipe because while there have been several “hits” from this book, this isn’t one of them. Subtlety of flavor may be the goal here, it just didn’t appeal to my family members who tend to prefer bolder, stronger contrasts of heat and sweetness, salty and sour, etc. in their […]
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