I have the pleasure of hosting Weekend Herb Blogging #240. This event was originally created by Kalyn, and is now under the care of Haalo from Cook (almost) anything at least once.
As usual, there are a vast variety of ingredients and recipes. Without further delay, let´s all enjoy the roundup.
I have organised the roundup based on order of entry, with the main ingredients in braskets, and the name of the dish. Enjoy!
in every Filipino home. Everything is boiled in a big pot and cooking
time varies on the ingredients. Beef or pork as meat with choice of
the ribs, pata (leg) or brisket part. Common vegetables used are
potato, cabbage and pechay (bok choi). Others also use carrots,
malunggay and in my case, spinach.
” OMG. This was amazing. Seriously, seriously amazing. You could use this on anything, it could go on grilled fish, or chicken, or meat. It could be used as a salsa over nachos or tacos. Stirred into pasta or to dress veggies. Or you could simply stand at your counter and just spoon it into your mouth, while you pretend that you are just tasting it to make sure it´s seasoned right. “
Hope you guys enjoy the roundup as much as I did. Thanks everyone who participated. If I miss any entry, please let me know.
***EDIT*** For next week, our host will be Cinzia from Cindystar.