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  • alma020477 1 year ago
    hi mommy lote... oishisoo desu...
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  • Susuhsullivan 2 years ago
    I'm excited to have found you, my husband is Filipino-American and I am Lebanese-American, and I want to cook authentic Filipino food as much as possible! :)
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  • storen08 2 years ago about Orange Chicken
    Made this last night. Very good. I will be making it again!
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  • Kingswood 2 years ago about Braised Pork Belly (dong Po Rou Style)
    Made this last night, my god this is moorish and ridiculously simple, thank you for sharing this recipe, it was amazing
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  • Analyzer 2 years ago about Pork Asado
    So simple, yet so good. Definitely a keeper. Many thanks to Mommylotte.
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  • kristopher 2 years ago about Braised Pork Belly (dong Po Rou Style)
    Oi! This looks soo good right now. I may need to stop by the butcher tomorrow.
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  • shibattou 2 years ago about Pork Steak
    This is a very tasty dish. The ingredient "Native Lemon Juice" refers to a "Kalamansi". A very sour citrus fruit that looks like a small round lime and taste like a cross between a lemon and a Mandarin orange. It is very popular in the Philippines. Substitute = Lemons, Mandarin oranges, or Key Limes. I usually use Key Limes...and I use pork butt steaks or bone-in Loin chops, thin-cut.
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  • elgourmand 3 years ago
    After looking at your brochette post I thought you might like this. I love this dish. RJ
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  • elgourmand 3 years ago
    Glad you liked it. I can never make this without messin with it some. RJ
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  • elgourmand 4 years ago
    So what; we gotta send out a search party? Come on back. RJ
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  • elgourmand 4 years ago
    Hay, don't bail out on us. Wouldn't want GR to get boring. RJ
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  • elgourmand 4 years ago
    Are we havin fun yet? Haven't seen you, or a lot of the other thinkin foodies, around much sense the "New and Improved" GR came along. More proof the the old saying "if it ain't broke, don't fix it" and the KISS principle both still work. Tis sad. Leave a comment, if you're of a mind. RJ
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  • elgourmand 4 years ago
    Yep, here we get a Chinese mushroom soy that we do use now and then for junk stuff but Kikkoman is way better. Your price difference is about right here. Kikkoman here is much cheaper if you buy a big can so I bite the bullet and get a five ltr cane. It really is the best soy sauce around. Keep on cookin. Chou. RJ
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  • elgourmand 4 years ago
    Just kidding about the Kikkoman. It's widely used everywhere. It is a much milder, and less harsh taste than the mushroom soy sauce. The only trouble with Kikkoman is the price. I reckoned the liver would add a nice taste component. I'll have a look at the "new and improved" item. Salud. RJ
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  • neikoboy 4 years ago
    Thanks for the recipe,The dish looks delicious! Luckaly theres a market near my home that sells Quail eggs. :-) I can't wait to make it!
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