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
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
Interesting⦠Ako naman I use broas/ ladyfinger bread from Quezon. To those who like it softer, you might want to try ![]()
My tita also uses liver spread in spaghetti, heavenly yummeh. I will actually try it this week ![]()
I do this too!
Tapos olive oil as butter substitute.
Baka depende sa region. Haha Im from Western Visayas where biscocho is a staple. Haha
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Pero yeah, iāll try that! Salamat! ![]()
Yes, agreed haha
OffT: I love biscocho, esp when fresh off the bakery while itās still hot and sticky 
Sa Iloilo ko natry, not sure if meron legit sa Manila 
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!
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 
Sesame oil sa stirfried veggies
A little bit of chili sa saucy tomato-based dishes.