IFEX Philippines 2008 is coming up for May 16-18.
I have to discuss with Raymond Rubia of Daily Dose Farm and Chef Bert how we will be presenting our Sunshines, Veggies and Herbs.
Reading through the food blogs in my bookmarks, I went through Connie Veneracion's Pinoy Cook....a simple but really doable way got to me...."you can have tortilla wraps with pretty much anything in them"...
.....thank you to Rose :)
Showing posts with label Pinoy Cook. Show all posts
Showing posts with label Pinoy Cook. Show all posts
Friday, May 09, 2008
Saturday, December 15, 2007
Rellenong Manok For Noche Buena
One of the food blogs I visit is that of Connie Veneracion's Pinoy Cook, w/c led me to a blog she created for the season, The Noche Buena Blog.
Staying at AANI FTI Weekend Market, I get to meet the cooks at home. We have been getting orders for the large sized chickens 2.5-3kilos to be used for Gallantina, Relleno and Roasts.
This recipe for Rellenong Manok by Connie Veneracion makes me appreciate why a cook will want a big chicken.
Another comfort food came to mind....not a noche buena fare....but a hole in the wall comfort food. Have you tried having Pospas? Can't recall where I have it in Laguna. What's that place that Laguna is known for puto? Its like lugaw or arroz caldo, but richer and tastier. I guess it is because it is left to simmer for hours.
I am supposed to do a trackback to pinoycook.net...let me try how to do this one: http://www.pinoycook.net/nochebuena/rellenong-manok-stuffed-deboned-whole-chicken/trackback/ ....hope I got it.
Staying at AANI FTI Weekend Market, I get to meet the cooks at home. We have been getting orders for the large sized chickens 2.5-3kilos to be used for Gallantina, Relleno and Roasts.
This recipe for Rellenong Manok by Connie Veneracion makes me appreciate why a cook will want a big chicken.
Another comfort food came to mind....not a noche buena fare....but a hole in the wall comfort food. Have you tried having Pospas? Can't recall where I have it in Laguna. What's that place that Laguna is known for puto? Its like lugaw or arroz caldo, but richer and tastier. I guess it is because it is left to simmer for hours.
I am supposed to do a trackback to pinoycook.net...let me try how to do this one: http://www.pinoycook.net/nochebuena/rellenong-manok-stuffed-deboned-whole-chicken/trackback/ ....hope I got it.
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