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
-
You may want to start this recipe early in the day because the dough requires at least 4 hours to chill. Yield 20 cookies (serving size: 1 c... -
Yield Makes 12 servings Ingredients * 6 tablespoons coffee liqueur, divided * 1 tablespoon instant coffee granules * 1 qua... -
Yield 24 pretzels Ingredients * 1/2 (17.3 oz.) box frozen puff pastry (1 sheet), thawed * 1 cup grated Parmesan cheese * 1 e... -
Ingredients (serves 6) * 8 croissants, cut into 4 crossways (see note) * 2 eggs * 1/2 cup caster sugar * 1/3 cup thickened c... -
Everyone loves these raspberry bars, they have an ultra-buttery shortbread crust topped with cooked raspberries and a streusel topping.They...
0 komentar:
Post a Comment