The James Beard Awards semifinalist employs a 90-minute steaming technique to cook his ribs that is similar to what is used to prepare ching pai kuat for dim sum (“one of the sleeper dishes on the carts,” he says) before they are glazed. The meat is then topped with raw white ...
"Puto"is the ubiquitous Tagalog term for steamed rice cakes and "Bumbong" means Bamboo tubes or cylinders. Traditionally, Puto Bumbong is made from a unique type of glutinous rice called "Pirurutong" combined with white glutinous rice.Pirurutongis deep purple or almost black in color and beco...