PrintCrispy Honey Sriracha Chicken. I’m so in love with this chicken. I want to marry it. It’s honey sriracha chicken-y goodness, and as I type this I’m eating it for breakfast
Now add chilli powder and sambhar powder with salt fry well it, till turns crispy on low flame. Hi friends, Today I posting potato recipe, Who read my posts regularly they will know that am crazy for Dal and Potato, twice in a week I need the both
Crispy Wonton Cups[printable recipe]24 wonton wrappersPreheat oven to 350 degrees F. Nestle one wonton wrapper into each of the 12 cups of a mini muffin pan (a regular sized muffin pan also works for larger "2-bite" appetizers)
Crispy pata is one of the all-time Filipino favourite dishes usually is served in special occasions. it has a similar reputation as a lamb leg roast or Thanksgiving turkey in the Western World
When I was younger my mom and aunts cook bagoong with crispy pork on a regular basis but it does not look like the one on the photo as it contains more bagoong than pork that is why when this is served I usually pick on the crispy pork pieces as I love their strong … Continue reading »
CrispyAdobo with Chinese Mushrooms and Chives. One of the most outstanding characteristics of eastern cuisines, that is not present in the west, is pungency
If there is one dish that a Filipino should learn how to cook, it should be adobo. It is a very simple dish with only a few ingredients, yet every adobo is as different as the person who cooks it
The first few times I tried a buttermilk soaking then proceeded to dip in eggs and cornflakes. So of course later that week I decided to make a healthier baked alternative that would be just as crispy and taste just as good as any fried version
I’ve been following her blog for a while now but when she posted Crispy Tofu, I was entranced. I know, I know … it’s National Strawberry Parfait Day but you’re getting Crispy Tofu, today … Hope you love it as much as I do
Crispy Tadyang ng Baka or Crispy Beef Ribs is type of Filipino pulutan (beer match), it is made out of twice cooked beef ribs first boiled in an adobo sauce then deep fried
It's not only the ingredients that make this so crispy, it's in the technique. This chicken is so crispy on the outside while capturing the juices on the inside
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