Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity
My daughter have several favourite dishes that she always asks me to do when I start making my weekly menu and shopping list, dishes like calamares, sopas, sinigang, tortang talong and this one the Sticky Garlic Chicken wings will always be requested, though she is not fuzzy with other dishes she always keep on insisting … Continue reading »
When I posted my Sticky Garlic Chicken Wings last April it was a big hit, it was favourited 1000+ times and view 2000+ times in Foodgawker in a day (at the time of this writing) and now one of the popular recipes in this blog
During the past there were some readers who asked whether they can post their recipes at Ang Sarap, due to my busy schedule it never materialized but it will all change today as we will have a new feature called Fan Post to showcase creations of what had Ang Sarap fans created in their own … Continue reading »
Like the Mongolian Barbecue don’t be fooled by its name thinking that this is a Mongolian dish, it’s totally not and it’s a product of American marketing making it sound exotic
We all know the popular Beef and Broccoli dish and definitely had created or own versions in one way or another, some put extra vegetables like carrots or mushrooms, some uses other meat like chicken or pork but in this instance I will be using a different type of broccoli and it is the Chinese … Continue reading »
Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity
Camaron rebosado — “the Shrimp tempura of the Philippines”, is an easy seafood dish which is made out of deep fried battered shrimps served with sweet chilli or sweet and sour sauce
Pancit Cabagan is one hell of a delicious noodle dish that originated from the Isabela province, like any other noodle dishes in the Philippines its roots are of Chinese origin
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 »
The Philippines have a lot of ways of grilling their chicken from simple char grilled chicken, lechon manok to the sweet barbecue style you see in restaurants like Aristocrats but during the late 90′s a new way of preparing grilled chicken become popular in Manila and it’s called the Chicken Inasal
Buta no kakuni or Braised Pork Belly is the Japanese counterpart of the Chinese braised belly, it is a pork dish made by slowly braised in a mix of soy sauce, sake, anise, ginger and sugar
Gumbo is a dish made out of meat or shellfish slowly stewed in a spice infused stock seasoned with vegetables and finished with a thickener which usually is okra
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
Pancit Luglug the very saucy version of the Pancit Palabok and Pancit Malabon, similar to both this is also a noodle dish served with an array of seafood garnish, spring onions, hard boiled eggs in thick rice noodles
Egg Tart or Portuguese Egg Tarts is a type of tart filled with egg custard baked on a short crust or puff pastry, it is very popular in Asia particularly Hong Kong
Comments
Log in or Register to write a comment.