Lasang Pinoy Sundays - Sip it Hot!


Umeshu or plum wine, can be taken after a full course meal (digestif) although it is also drank as aperetif on the rocks...This always gives me a feeling of comfort and removes the guilt of overindulging on rice and fatty food. :D It's supposed to aid digestion too!

Now that its winter, I prefer it a little hot, though when lukewarm, it would equally soothe down the throat and leaves a warmish feeling too.



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Food Friday - Milkfish


Since milkfish has lots of tiny 'tinik' (bones), deboned (butterfly cut) is a great option to enjoy it. A little salt and pepper then crispy fried does the trick.

What I don't like in cooking it is the part where the fish should be flipped because the skin, on some occasion, sticks to the pan, or the stomach (which is my favorite part) gets left behind. Thank goodness I was finally able to buy this oval fish pan that I have been eyeing since last year, I always forget to go back to where I first saw it until it became available last week at the neighborhood shop.

Teflon made, this one is non-sticky and the fish fits perfectly without me having to worry about the tail!

Happy weekend foodies!


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