http://www.iskandals.com/eats/?p=70 ISKA's edible experiments Mon, 06 Apr 2020 18:25:54 +0000 hourly 1 https://wordpress.org/?v=4.0.38 http://www.iskandals.com/eats/?p=70&cpage=1#comment-45679 Sun, 24 Jun 2012 04:40:22 +0000 http://www.iskandals.com/eats/?p=70#comment-45679 […] fish for maybe three years now; even more I believe. I’m not exactly sure how long it has… »Crispy Chicken Liver with Orange-Apple SauceWhat would you do if you love chicken livers and the rest of your family doesn’t?  Well, never do […]

]]> http://www.iskandals.com/eats/?p=70&cpage=1#comment-44291 Sat, 11 Sep 2010 12:19:46 +0000 http://www.iskandals.com/eats/?p=70#comment-44291 […] boy is a sucker for soup. He loves nilaga, sinigang, and tom yum soup; even soupy adobo. He would pour it all over his rice and eat with […]

]]> http://www.iskandals.com/eats/?p=70&cpage=1#comment-33977 Sun, 18 May 2008 03:24:02 +0000 http://www.iskandals.com/eats/?p=70#comment-33977 […] For years, I used brown and sweet bagoong (shrimp paste) for pakbet, kare-kare, and binagoongan, as dipping condiment to the likes of nilaga, and even as toppings to unripe mangoes. For some reason, my sister likes it and sends me jars of it when we were still based in Beijing. So just imagine how ecstatic I was to see pink bagoong at the Asian dairy. Pardon me but I just love this type – salty and no trace of sugar. Para sa akin ito ang tunay na bagoong alamang. Yung palengkeng bagoong na binibili sa tabi-tabi ng nanay ko. (I just couldn’t figure out why bagoong has to be sweet.) So I bought a jar and cooked pork binagoongan right away. My recipe here is really pretty basic. […]

]]> http://www.iskandals.com/eats/?p=70&cpage=1#comment-9449 Wed, 23 May 2007 13:57:53 +0000 http://www.iskandals.com/eats/?p=70#comment-9449 […] boiled beef or nilagang baka […]

]]> http://www.iskandals.com/eats/?p=70&cpage=1#comment-802 Sat, 09 Dec 2006 08:54:48 +0000 http://www.iskandals.com/eats/?p=70#comment-802 […] (Much as I like to fry the uncooked rice with sauteed garlic before steaming, I did the shortcut.) Add 2 to 3 cups of washed Thai rice in a rice cooker. Pour in enough beef stock; proportion to the quantity of rice. Add in the mushrooms and butter sticks. Mix well. Close the lid and let the rice cooker do the rest. Left-over beef broth maybe cooked with vegetables ala-nilaga. […]

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