Creative Cooking – Covid Coping – September Week 2

This week was a culinary tour of the Philippines! On the menu we had: Sananglay Na Tilapia, Hamonado, Chicken Relleno, Beef Kalderata, Ukoy, Embutido, and Tortang Giniling.

Translated, we had tilapia and vegetables wrapped in bok choy leaves; fatty pork simmered in pineapple juice and tamari; a whole chicken deboned without cutting the skin, then stuffed with ground pork, minced ham, vegetables, hard boiled eggs, and Vienna sausage; spicy beef stew thickened with liver pâté; shrimp and bean sprout fritters; tube-shaped ground pork meatloaf wrapped around hard boiled eggs and Vienna sausage; and “flat” omelettes with ground beef and vegetables. That was sure an adventure in cooking!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s