When I was still a kid, I wouldn't dare touch the meat if they say it's tapang kalabaw (carabao tapa). Because I got used to the notion that they are as tough as natural leather, I never dared eat it again until recently, when my dad brought this home from Bulacan. He said that unlike before, the tapa right now is a lot more tender, but still quite chewy.
Dad told us that this is
Proudly Pinoy: Tapang Kalabaw (Carabao Meat)
Label:
food trip
Popular Posts
-
A We have all made (and eaten) pie crusts that are flavorless, flat tasting, sort of soggy and, little more than something "necessary... -
This is an "oldie, but a goodie " recipe for a sweet, buttery, dinner roll for your Easter holiday. This recipe can be made ahead ... -
We still have a lot of snow around the edges of the yard (several feet of it as a matter of fact), but it won't be long before it's ... -
So, you've tried my "Hunter-Style" braised chicken and you're ready for the next stage. Right? Yeah. So I like to think. S...
-
Click on photo I call this apple crisp for two, although I guess that is a bit of a misnomer. It actually makes 3 large desserts (like the a...
0 komentar:
Post a Comment