Secret Ingredients

Sa mga gumagawa ng mango graham dessert, instead of using graham, I use biscocho. The butter in the biscocho adds nice flavor. Tapos yung biscocho when drenched in the mixture nagiging chiffon cake. Haha

Basta ganun po. Haha

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Interesting… Ako naman I use broas/ ladyfinger bread from Quezon. To those who like it softer, you might want to try :twothumbs:

My tita also uses liver spread in spaghetti, heavenly yummeh. I will actually try it this week :blush:

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I do this too!

Tapos olive oil as butter substitute.

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Baka depende sa region. Haha Im from Western Visayas where biscocho is a staple. Haha :aprub: :lol:

Pero yeah, i’ll try that! Salamat! :aprub:

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Yes, agreed haha

OffT: I love biscocho, esp when fresh off the bakery while it’s still hot and sticky :drooling_face:
Sa Iloilo ko natry, not sure if meron legit sa Manila :thinking:

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diba base yan for tiramisu?

Another tip for making mango graham: when making your cream filling, fold in mango puree or mango juice para infused siya with mango flavor!

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Tinola + etag (dried salted pork from sagada). Yun nilalagay nila sa pinikpikan.

Pasta water. Hindi kumpleto pasta dishes na niluluto ko without that magical leftover liquid blended sa sauce :hihi:

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Sesame oil sa stirfried veggies

A little bit of chili sa saucy tomato-based dishes.

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