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    You are in: Home / Pinaygourmet #345142's Public Recipes
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    142 Recipes

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    We do not know whether or not this dish is originally from Cuba. We can only assume that this dish was introduced to the Philippines by the Spaniards. “Arroz” means rice. Arroz a la Cubana is basically a stew using ground beef instead of chunks, and served with fried egg (sunny side up!), slices of fried saba bananas and steamed or boiled rice. Saba banana has thick yellow-brownish skin and is never eaten raw. It can be boiled or steamed in its skin, peeling it just before eating. This humble banana can be transformed to a numberof simple yet amazing and nutritious desserts. For your convenience, use plantain similar to one used in Carribean cuisine. Serve with plain boiled rice.

    Recipe #202681

    Most cooks soak the sotanghon noodles in cold water prior to cooking, I prefer to add the dry noodles to the pan and make them absorb as much chicken stock as they can. This way, the cooked dish is more flavorful. You can also add prawns and crab legs for a more flavourful version of this recipe as thinly sliced green beans and cabbage or broccoli.

    Recipe #202680

    I had this once and have been trying to find a good recipe eversince. Found this one in a cookbook and would love to try it sometime when I'm not so busy anymore.

    Recipe #202678

    A marvelous way to use up leftover rice, chicken and other meat or seafood. Garnish with celery leaves, deep-fried onions and coriander sprigs.

    Recipe #202673

    Ribs are better when not crowded during cooking; the sauce gets thicker and coats each piece better. Cooked ribs and sauce can be wrapped and frozen for up to 3 months. Raw ribs in marinade can also be frozen. (We liked the cooked-before-freezing version better.)

    Recipe #202669

    It might take a while but its pretty tasty, and its worth a try.

    Recipe #202661

    Delicious and good for you too.

    Recipe #202649

    A great way of turning a bowl of leftover cooked rice into a healthy meal for four.

    Recipe #202650

    I haven't made this one yet, I thought I'd save it here for future reference.

    Recipe #202647

    Yummy rice with an extra crunch.

    Recipe #202646

    A colourful West African rice dish that is a sure hit with family and friends.

    Recipe #202645

    Aubergine and pork combine with herbs and spices to make a highly flavoursome dish.

    Recipe #202643

    Recipe #202620

    An exotic inspiration for a boring weekly menu.

    Recipe #202616

    Smoky bacon and earthy mushrooms makes a perfect combination for this dish.

    Recipe #202612

    Elegant and simple, this creamy rice recipe can be made as pale or as bright as you like by adding different quantities of saffron.

    Recipe #202611

    Delicious, easy and loaded with wonderful cheese. Serve with crusty rolls.

    Recipe #202604

    I'm not a big fan of tofu but this one is a pretty good recipe and I think its worth a try. Serve in a bed of steamed basmati rice.

    Recipe #202603

    Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.

    Recipe #198730

    This is a variation of a popular Filipino dish called Bistek a la pobre. This is a mainstay in my family's weekly diner menu back home. The beauty of this recipe is that it is very flexible and you can make it any way you want it. My mom would sometimes make this with finely chopped carrots. I prefer adding chopped spring onions to the stir fried onion rings for garnish. Serve it with steamed rice.

    Recipe #198726

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