I love pork adobo, and I’m always looking for new recipes. Thanks for the post!Roberto Vicencio says: May 7, 2008 at 5:27 am The wife of one of my shipmates on the USS Midway used to mail us glass jars of adobo. We’d run hot water on the jar to sort of warm it up and...
豆腐和蔬菜 tofu and vegetable 蟹籽烩豆腐 Braised Tofu, Crab Roe and Meat 羊肚菌红烧滑豆腐 Soy Sauce Braised Tofu, Morel Mushroom, Choy Sum 榄菜干煸四季豆 Wok Fried String Bean, Preserved Olive Leaf, Chili 蒜蓉芥兰 Wok Fried Kale, Minced Garlic 上汤小油菜 Wok Fried ...
attempting a recipe without ever having tried an authentic version…Nevertheless, here is my version of Pancit Lucban or Pancit hab-hab. Omit the large green pechay or bok choy leaves if you want to eat this in the traditional manner. To make, heat up some vegetable oil until hot....
William Ware, executive chef at Angel City Grill, provided a recipe for the restaurant’s featured Angel City Chicken Stir-Fry, made with chicken plus the classic Oriental vegetables--bok choy, zucchini, celery and Chinese pea pods, but adds a splash of color with sweet red pepper cut julien...