Tuesday foodies
That is to say, please tell us about your two favorite foods.
Marce's take on it
You just had to ask that, huh? Maybe it's because I'm always cooking.
The first is what I would have to translate as "tuna stew". At home we call it 'sinaing na tulingan'. Basically it's tuna simmered till it's tender and a tasty sort of sauce comes out. It's excellent with vegetables and fresh rice. I like it since I can leave it on a burner, but it does take long to make so that's why I don't make it very often at home. My mother is a master at dishing this up, and she always makes sure to have this on hand when I come to visit.
Then there is also what is known as 'leche flan'. It's essentially this rich milk custard with a caramel sauce. I normally make this with simple ingredients: white sugar, chicken eggs, evaporated milk, and vanilla. For special occasions though, I try to get duck eggs, brown sugar and carabao milk. Meet the deadliest dessert in the world.
Marce's take on it
You just had to ask that, huh? Maybe it's because I'm always cooking.
The first is what I would have to translate as "tuna stew". At home we call it 'sinaing na tulingan'. Basically it's tuna simmered till it's tender and a tasty sort of sauce comes out. It's excellent with vegetables and fresh rice. I like it since I can leave it on a burner, but it does take long to make so that's why I don't make it very often at home. My mother is a master at dishing this up, and she always makes sure to have this on hand when I come to visit.
Then there is also what is known as 'leche flan'. It's essentially this rich milk custard with a caramel sauce. I normally make this with simple ingredients: white sugar, chicken eggs, evaporated milk, and vanilla. For special occasions though, I try to get duck eggs, brown sugar and carabao milk. Meet the deadliest dessert in the world.