Tarro Waffle,Ā a Philippine dessert. Philippines has been also known for its unique and rare delicacies, this is waffle from Platito restaurant at Baldwin street.
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@cookwithe-blog
Tarro Waffle,Ā a Philippine dessert. Philippines has been also known for its unique and rare delicacies, this is waffle from Platito restaurant at Baldwin street.

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One Pan Honey Garlic Chicken and Veggies
Sinigang na Baboy (Sour Pork Soup)
This dish is a traditional Filipino food, it is best during the winter time or in Philippinesā case, rainy seasons. My grandmother usually cook this soup during the months of September to December when itās cold especially the part of the country where I live in. The meat can be substituted with Shrimp or Beef, I chose pork because it is the fattiest among the three proteins therefore it is more flavourful.
Ingredients
⢠2 lbs pork belly (or buto-buto) ⢠1 bunch spinach (or kang-kong) ⢠3 tbsp fish sauce ⢠1 bunch string beans (sitaw), cut in 2 inch length ⢠2 pieces medium sized tomato, quartered ⢠3 pieces chili (or banana pepper) ⢠1 tbsp cooking oil ⢠2 liters water ⢠1 large onion, sliced ⢠2 pieces taro (gabi), quartered ⢠1 pack sinigang mix (good for 2 liters water)
Directions
1. Heat the pot and put-in the cooking oil 2. SautƩ the onion until its layers separate from each other 3. Add the pork belly and cook until outer part turns light brown 4. Put-in the fish sauce and mix with the ingredients 5. Pour the water and bring to a boil 6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender 7. Put-in the sinigang mix and chili 8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes 9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot. 10. Serve hot. Share and enjoy!
ā¢The soup was a success! I achived the right thickness which is very heavy and juicy because of the taro that I included, you can immediately taste the sourness of the tamarind base together with the tomatoes. ā¢The soup appears to be cloudy because of the taro, and a little orange because of the tomatoes but thatās what i was going for, it is appetizing to look at mixed with the green leafy vegetables and the brown meat. ā¢Tamarind is a very strong flavour so I just added half of the mix, I usually use fresh tamarind but it is not available in the supermarket that I went to. You can smell the very strong sourness and acidity of the soup.
My brother tasted my soup right when I finished and he said it needs a little more sour and flavour on it. I didnāt add all of the tamarind base because not everybody likes a very sour soup but I can add a little bit of fish sauce when i serve the soup to add this salty and soury flavour.Ā
My dad was there when I was making the soup so I did exactly what the recipe said, and it itās stated that I MUST throw out the water that I boiled the pork on because it isĀ ādirtyā, softening the pork was a challenge for me because I canāt tell how long it will take for a specific part of meat will be cooked but I was successful with making the pork tender and juicy. One thing that I would maybe change is keep the water that I boiled with the pork because that water has flavour in it that I can add on my soup.Ā
Making this soup made me think that recipes can be manipulated and do things differently to make it taste better. Next time that I cook, I would look at the procedure and maybe do something different to make it better and hope for the better. I can definitely use this experience in the future, I must keep an open mind for new and more efficient way to cook a dish.Ā
Yes, I am somewhat working in the industruy. I am a Produce expert/ Vegetable butcher at Pusateriās Fine Food at Saks Fifth Avenue on Queen Street. Basically you pick up your vegetable or fruit of liking and bring them to my station if you want them chopped before you head home and cook your meals! Amazing isnāt it?
Anyone can cook but only the fearless can be great
Brad Garrett

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Hi! My name is Elijah and my passion is Traveling and discovering new food while experiencing different cultures.
1.) Why be a Chef? ā Honestly, I have no idea.. The one thing i know that I am sure of it is my love for new and exciting food! I love food, I love learning how to make food and finding other ways to make them taste even better. My love for culture started with food, when I was young I realized that food has its own history; how is it made? Who made it first and why? those questions made me curious and led me to travel and experience the food of every culture that I encounter with, therefore leading me wanting to be a food enthusiast or as I see it, a Chef!