Adobong Mani Recipe

Sa isa pang serye ng pagluluto kasama ang may-akda, ating lulutuin ang isa pang kakaibang dish: Adobong Mani.

Siguro ay nakakarinig kayo ng ganitong flavor sa mga kinakain nating mani. This time, atin itong lulutuin with a twist. Ihanda na ang mga sangkap!


Ingredients:

  1. Peanuts. Any kind of peanuts will do. At dahil sinasabi ng iba na ito ay mayaman din sa protina, puwede rin itong pang-halili sa karne.
  2. Toyo.
  3. Suka. Alam ko namang ito ay kapartner ng toyo.
  4. Mortar and pestle. Pandikdik kumbaga.
  5. Bawang, diced. Huwag lang gagamitin ang Boy Bawang.
  6. Sibuyas, diced also. Ito ang laging kapartner ng bawang.
  7. Water. Any kind of water will do. Wag gagamit ng galing sa poso negro.
  8. Asin at paminta.

Tara, simulan na natin!

  1. Magdikdik ng mani. Huwag lang itong dikdikin nang pinung-pino.
  2. Sa isang kawali, maggisa ng sibuyas at bawang. Haluin hanggang maging golden brown.
  3. Ilagay ang dinurog na mani. “Prituhin” hanggang sa maluto ang mani. Saka ilagay ang tubig, suka, toyo, asin, at paminta.
  4. Pakuluin sa loob ng limang minuto, at saka tikman ayon sa panlasa. The Adobong Mani Recipe is now ready to be served.

So, maraming salamat din sa pagsubaybay sa recipes ng may-akda. Sana may natutunan tayong bago at kakaibang putahe dito. Paano ba iyan? Enjoy your meal, and happy cooking! 🙂

(Note: For those who only understand English, we will provide a full translation of this recipe. Stay tuned.)

Mango Flute Recipe (Full English)

Good day, dear readers! Here we are for another series of cooking with the author. This time, we will cook another special dish for this day. This is none other than “Mango Flute.”

This post is just right, as we are now craving with sweets all over. But before we cook the recipe, here’s another interesting story behind this.

You might ask, “Why Mango Flute? Why not call it mango float?” An actual post of mango flute being prepared was documented. Here’s his post:

Senyora Santibanez: Does it make sounds?

A female netizen also posted her mango flute dish, but upon corrected, reacted with another tweet:

Translation:

[1st post: Just got home from travelling. Mango flute is so tasty.]
[2nd post: Someone corrected me… MANGO FLOAT? Huh? Magic? Floating mango? Study first, please.]
[Facebook post: Woman renowned for MANGO FLUTE appeals for correction!]

It’s funny that she did not reviewed properly the spelling of the recipe. And yet, she herself replied in a wrong way.

For now, we will not attach any emotions, since I haven’t come up with emotional statements for this recipe. Well, anyway, we’ll try preparing mango flute recipe based on their posts and tweets.

Let’s prepare the ingredients:

  1. Mango. Any kind of mango will do. Preferred varieties are those from Southeast Asia. Otherwise, find one from your supermarkets. If you want something that’s raw or ripe, go ahead. 😀 These should be sliced.
  2. Grahams biscuits. Just make sure that we will prepare brown crackers. If not, and you used these, then you’re lost. 😡
  3. Condensed milk. We will use it too to make our dish more flavorful. Just asking: If there’s evaporated and condensed milk, would there be precipitated milk?
  4. All-purpose cream.
  5. Honey. Not your kind of sweetie. That actually comes from bees. Any kind of honey will do.
  6. Stick-o wafers. These are long, cylindrical wafers flavored usually with vanilla or chocolate. If you don’t see this in supermarkets, just use flute-like bamboos. Or just a literal flute. That will serve as decoration for our Mango Flute Recipe.
  7. Plastic ware. We will put all of our contents in the recipe. Why, do you want your mixture be put in a bowl?

Let’s start cooking!

  1. Put whole Grahams, All-Purpose cream, and honey in plastic ware. Grahams biscuits and all-purpose cream shall be placed alternately, layer by layer.
  2. If done, sprinkle honey and crushed Grahams.
  3. Put sliced mangoes on top of the recipe. That will add color to our Mango Flute.
  4. Place Stick-o wafers or bamboo as toppings. Otherwise, we could not justify the term “Mango Flute” on our dish.
  5. Put freezer for five hours or overnight for 4 degrees Celsius (39.2 degrees Fahrenheit) or lower. That’s enough time to bind the flavors of our dish. The Mango Flute Recipe is now ready to be served.

For those who ask why we called this as “Mango Flute,” the answer’s simple. It has mangoes and flute. Both are “floated”, so it’s right to call this as “Mango Flute.”

Hope this helps in giving you dish to be shared this start of the year. Hope our year would be sweeter and tastier. Enjoy your meal, and happy cooking! 🙂

Mango Flute Recipe

Good day, dear readers! Narito na naman tayo sa isang serye ng pagluluto kasama ang may-akda. Sa pagkakataong ito, ating lulutuin ang isang special dish sa araw na ito. Ito ay walang iba kundi ang “Mango Flute”.

Tamang-tama lang na i-publish ang recipe na ito, lalo na’t malapit na ring sumapit ang Pasko. Bakit di natin i-try itong ihain sa Noche Buena?

Ngayon, maitatanong mo sa akin, “Bakit mango flute? Hindi ba dapat mango float ang itawag diyan?” Meron kasing actual case na nagluto siya ng mango flute. Narito ang kanyang post:

May isa ding babae na nagpost din ng kanyang mango flute dish, pero kino-correct siya. Nang kino-correct siya, narito ang kanyang tweet:

Nakakatawa nga lamang na hindi niya masyadong inaral ang spelling ng recipe na iyan, pero siya pa mismo ang nagsabi na mag-aral muna sila.

Sa ngayon ay wala munang hugot, dahil wala pa akong maisip na hugot statements para sa recipe na ito. Well, anyway, susubukan nating lutuin ang mango flute recipe base sa kanilang post at tweet.

Tara, ihanda na natin ang mga ingredients:

  1. Mango. Any kind of mango will do. Preferred na variety yung matatagpuan sa Guimaras. Pero kung wala nito, puwede kang kumuha ng kinalabaw na mangga na mabibili sa inyong palengke. At kung hilaw o hinog ang ilalagay mo diyan sa dish natin, go ahead. 😀 These should be sliced.
  2. Grahams. Siguraduhin lang na kulay brown ang crackers na lulutuin natin. Kung hindi, at iyon ang ginamit mo, bahala ka na sa buhay mo! 😡
  3. Condensed milk. Gagamitin din natin ito para mas lalong maging malasa ang dish natin. Tanong lang: Merong evaporated at condensed milk. Meron din kayang precipitated milk?
  4. All-purpose cream.
  5. Honey. Hindi yung sweetie mo, ha? Iyan ang matamis na inilalabas ng mga bubuyog. Any kind of honey will do.
  6. Stick-o wafers. Kung wala nito, mas maganda ang kawayan na hugis flute. O literal na flute. Ito ang magiging pinakadekorasyon natin sa Mango Flute Recipe.
  7. Plastic ware. Dito na natin ilalagay ang ating magiging recipe. Bakit, saan mo gustong ilagay, sa bowl?

Simulan natin ang pagluluto!

  1. Ilagay ang buong Grahams, All-purpose cream, at honey sa plastic ware. Salitan ang paglalagay ng Grahams at all-purpose cream.
  2. Kapag tapos nang ilagay ang Grahams at cream, puwede nang ilagay ang honey at ang durog na grahams.
  3. Ilagay ang sliced mangos sa ibabaw ng ating recipe. Ito ang magbibigay ng dagdag na kulay sa Mango Flute natin.
  4. Ilagay ang Stick-o wafers o ang kawayan as toppings. Kung wala kasi iyan, hindi natin talaga mapapanindigan ang term na “Mango Flute” sa dish natin.
  5. Ilagay sa freezer for five hours o overnight for 4 degrees Celsius (39.2 degrees Fahrenheit) or lower. Sapat ang oras na iyon para kumapit ang lasa ng ating dish. The Mango Flute Recipe is now ready to be served.

Sa mga nagtatanong kung bakit ito tinawag na “Mango Flute,” simple lang ang sagot. Ito ay  may mangga/mangoes at may flute. Pareho silang nakalutang, o “floated”, kaya tamang-tama lang na tawagin itong “Mango Flute.”

Sana nakatulong ako sa pagbibigay ng dish na puwede ninyong pagsaluhan ngayong Pasko. Sana maging mas matamis at mas masarap ang Noche Buena natin. O, paano ba iyan? Enjoy your meal, and happy cooking! 🙂

(Note: For those who only know English, we will translate this recipe for your benefit. Stay tuned.)


Featured Image Credit: Mango flute recipe from a website.

Fried Porridge Recipe (Full English)

We’ll take a break on our reviews, since we will feature Fried Porridge Recipe for this year.

This might sound new to the ears, as usually porridge is not fried. But I’ll show you how, as we are translating this recipe in full English. Let’s start!


Ingredients:

  1. Rice. This is the main ingredient for our dish. How can we have porridge and fried rice if we don’t have these?
  2. Chicken. As is, since this will be added in the porridge. But it can be sliced into pieces if we will fry it.
  3. Eggs. This will add color and taste for our soup.
  4. Onions. Chopped into small bits.
  5. Onion chives, optional. This will add color to the dish.
  6. Garlic. Also chopped into pieces.
  7. Ginger, for added flavor
  8. Water. We’ll use this later.
  9. Cooking oil
  10. Salt and pepper, to taste.

How to cook it? Simple.

  1. In a pan, pour cooking oil. Even if it’s not yet hot, saute onions, garlic, and ginger. Next, put the chicken, cut into pieces. Mix till half-cooked.
  2. Place the rice and onion chives. Season with salt and other flavorings. Then mix.
  3. Pour the broth. Bring it to a boil.
  4. Once boiled, place raw egg on the soup. This will give added thickness to dish we are cooking.
  5. Taste the porridge. Add ingredients to taste if not satisfied. Boil again before cutting out the fire. The Fried Porridge Recipe is now ready to be served.

Thanks again for staying tuned with the author’s recipes and this site. Hope you learned something new on this dish. This perfectly fits for the upcoming winter season. Happy cooking! 🙂

Sinangag na Lugaw Recipe

Para sa recipe ngayong taon, magluluto tayo ng espesyal na pagkain: Sinangag na Lugaw Recipe.

Marami siguro ang magtataka sa ganitong klaseng dish. But anyway, tuturuan ko naman kayo kung paano lulutuin iyan. Sige, simulan na natin!


Ingredients:

  1. Kanin. Ito ang main ingredient sa recipe natin. Paano magkakaroon ng lugaw at sinangag kung walang kanin?
  2. Manok (chicken). As is, kasi ito ang isasahog natin sa lugaw. Pero puwede ring pagpira-pirasuhin kung ipiprito natin.
  3. Itlog (eggs). Para magdagdag ng kulay at lasa sa lugaw na lulutuin.
  4. Sibuyas (onions). Chopped into small bits.
  5. Onion chives. Optional ito, dahil magbibigay din ito ng dagdag na kulay sa dish.
  6. Bawang (garlic). Also chopped into pieces.
  7. Luya, o ginger. This will give added flavor sa dish na niluluto natin.
  8. Tubig. We will use this later.
  9. Cooking oil.
  10. Salt and pepper, to taste.

Paano lutuin? Simple lang.

  1. Sa isang kawali, ilagay ang mantika. Kahit hindi pa mainit, igisa ang sibuyas, bawang, at luya. Sunod ang pira-pirasong manok. Haluin hanggang sa maluto nang bahagya.
  2. Ilagay ang kanin at onion chives. Magbudbod ng asin, vetsin, at iba pang pampalasa. Saka haluin.
  3. Ilagay ang sabaw. Pakuluin.
  4. Oras na kumulo, ilagay ang hilaw na itlog sa sabaw. Magbibigay ito ng dagdag na lapot sa dish na niluluto natin.
  5. Tikman ang lugaw. Magdagdag ng sangkap ayon sa panlasa. Pakuluin uli bago patayin ang apoy. The Sinigang na Lugaw Recipe is now ready to be served.

Salamat sa pagsubaybay sa recipes ng may-akda at sa site na ito. Sana may natutunan din kayo na bago sa dish na ito. Tamang-tama ito, lalo na’t lumalamig na ang panahon, at tag-ulan na. Happy cooking!

(Note: For those who only know English, don’t worry. We will provide a direct translation for this recipe. Stay tuned.)


Featured Image Credit: Rice in Soup, for illustrative purposes only.

Leeg ng Manok Recipe (Chicken Neck Recipe)

Good day, readers! Narito na naman tayo sa isa pang serye ng pagluluto ng manok. This time, lulutuin natin ang malasang dish para sa leeg ng manok. Kung ready ka na, ihanda na natin ang mga ingredients:

  • Leeg ng manok. Useless ang pagluluto natin kung walang leeg ng manok. Sabagay, ito rin ang sinasabing “one of the useless parts” ng manok. 😥
  • Mantika. Any kind of cooking oil will do. Basta masarap. Kung gusto mo naman ng gaas, go ahead.
  • Luya. Preferred na gamitin ang turmeric para mas masarap. Kung wala nito, puwede na ang ordinaryong luya. Ito ang magtatanggal ng lansa sa manok na lulutuin natin.
  • Toyo. Na mabibili sa kapitbahay. Wag gamitin ang may toyo sa ulo. Haha.
  • Suka. Na mabibili din sa kapitbahay.
  • Asin. To taste.
  • Worcestershire sauce. Iyon din ang tinatawag nilang “Sarsa Perrins”. Iyan ang magbibigay ng dagdag na lasa sa ating leeg ng manok. Kung nahihirapan ka sa pagbigkas ng “Worcestershire,” puwede na ang “Sarsa Perrins”.
  • Sesame Seeds (optional). Ang mga sesame seeds ay magbibigay ng sustansya sa naturang dish. Ito rin ang magbibigay ng dagdag na kulay sa manok.
  • Cassava starch (optional). Ito ang magsisilbing pampalapot sa dish na niluluto natin.
  • Sikretong sangkap. Alam natin na hindi ito ireresearch ng team ni Jessica Soho. So, preferred natin ang Magic Sarap bilang pampalasa natin. Ay, bakit ko sinabi iyon? Never mind.
  • Spring onions, chopped (optional). Ito ang pinaka-dahon ng sibuyas, na magsisilbing dekorasyon sa ating dish.

Paano lutuin?

  1. Ibudbod ang sikretong sangkap sa manok.
  2. Sa kumukulong mantika, iprito ang leeg ng manok hanggang maging golden brown. Set aside.
  3. Sa natirang mantika, igisa ang sibuyas, bawang, at luya hanggang maging lanta.
  4. Ilagay ang leeg ng manok, toyo, suka, Worcestershire sauce, at asin. Isama na rin ang kaunting tubig. Takluban at hintaying kumulo.
  5. Oras na kumulo, tikman nang ayon sa panlasa.
  6. (Optional) Sa isang mangkok, ilagay ang cassava starch, saka ang tubig. Ratio is 1:1/2 by weight. Haluin hanggang sa matunaw ang starch. Ilagay sa dish natin at haluin habang pinakukuluan.
  7. Kapag malambot na ang manok, patayin ang apoy. Ilagay ang spring onions at ang sesame seeds sa dish. The “Leeg ng Manok” dish is now ready to be served.

Sana nag-enjoy tayo sa pagluluto ng ating dish sa leeg ng manok. Kung nasarapan ka sa luto natin, yehey! Kainan na. Have a good appetite, and happy cooking! 🙂

Ginisang Ampalaya Recipe (Sauteed Bittergourd Recipe)

Good day, readers! We will now cook a special kind of dish called “Ginisang Ampalaya” or Sauteed Bittergourd.

I know that many would be averse with this kind of dish, as they would avoid eating bitter vegetables. However, if we love our body, we have to eat this, albeit with less taste. This has been shared by a netizen, and honestly I don’t know the source. Well, anyway, I modified the contents just to cook it with less bitterness.


Here’s how you can cook the “Sauteed Bittergourd” with less bitterness:

What we need:

  • 2 pieces ampalaya, or bittergourd. Make sure that we will remove the contents, including the seeds. Cut it in half, then remove the seeds and the pulp. Cut into thin slices.
  • 3 cloves garlic, crushed. You can chop it into smaller pieces if you want. The smaller, the better.
  • 2 tomatoes, sliced. Cooked tomatoes will give added nutrient called Lycopene which aids in lessening risk of heart attacks.
  • 1 large onion, sliced. You can slice it anyway you want. Unless you want to cook it whole.
  • Black pepper, to taste. It’s up to you if you want it whole or pulverized.
  • Salt, to taste. Just don’t overdo it if you don’t want to raise your blood pressure.
  • Two eggs. Depending on how many bittergourds you want, you can add it up just to mask the bitter taste.
  • Water. We’ll use this later.
  • Soy sauce. We will just use any kind of soy sauce.
  • Cooking oil. Not just any kind of oil you see on automobile shops.

How do we cook it? It’s simple:

  1. Place the ampalaya in a large bowl. Add water enough to cover the vegetable, and wait for ten to thirty minutes. Then drain. The water will seep the bitterness inside the bitter gourd.
  2. In a pan, put a dash of cooking oil.
  3. If smoke starts to appear, saute the garlic, onion, and tomato until wilted.
  4. When wilted, add the ampalaya and salt, pepper, and soy sauce. Add few cups of water, then cover. Let it boil.
  5. While the mixture is boiling, taste it. Add more seasonings till desired taste is reached.
  6. Beat the eggs and pour over the bitter gourd. Mix it well. The Sauteed Bittergourd Recipe is now ready to be served.

Hope you enjoyed cooking the Ginisang Ampalayang Recipe. And I hope that you might not remember the bitterness while we are cooking it. Have a good appetite, and happy cooking! 🙂

Chicken Soup for the Soul Recipe

Hello to our dear readers! Here we are again for our new and exciting recipes. Today, we are going to prepare our new version of the Chicken Soup.

Now, have you ever heard of the book called Chicken Soup for the Soul? The title refers to something that refreshes our mind and satisfies our hearts. This time, we are going to take it to the next level. We have to literally cook the chicken soup for hungry souls like me. Just joking.

Anyway, this recipe is based on that prepared by Chef Tatung. You may like him on Facebook if you want. But we will prepare our own version of the chicken soup.

Are we ready for our new version of chicken soup? Well, here are the ingredients:


  • A whole chicken cut into pieces. Make sure that you have cut it into fine strands. And separate flesh with the bones. Otherwise, with whole chunks in the dish, we might not savor the deep flavor hidden in the chicken soup.

Remember that bones have marrow which give added flavor to the soup. If hidden in the flesh, the marrow inside won’t give added taste.

  • Chinese cabbage cut into 1 inch rounds. This is also known as pechay here in the Philippines. As explained by Chef Tatung, this gives the most optimal taste to the soup we are cooking. If not available, ordinary cabbage will do.
  • Two onions and three cloves garlic, chopped into bits. The chef had wanted white onions, quartered. But this robs the best flavor that is needed for our soup. Chopping any onion into bits will give the optimal flavor that we need.
  • Two stalks leeks. It’s up to you if you want it chopped or as is.
  • One head string beans, chopped. Beans (and other variants of these) give added protein which complements that of chicken. We all know that protein gives us muscular strength, so why don’t give it a go?
  • Green papaya, sliced into pieces. Papayas are best served as vegetables when raw. Best as added volume to our soup.
  • One ginger and one garlic, sliced into pieces. On ordinary days, ordinary gingers will do. But on winter months, it’s best if we will use turmeric (yellow ginger). The spicier, the better. And oh, by the way, this can be deleted from the ingredients if you don’t want a spicy dish.
  • Six cups of water. Be accurate in measuring a cup full of water. This might affect the taste and quality of our dish. But depending on the ingredients, this may be increased or decreased.
  • Patis. This is a special type of fish sauce that can be bought in supermarkets. If there are none, best alternative would be Lea and Perrins’ Worcestershire sauce.
  • Ground white pepper. These can be found during winter months, if you know what I mean. Haha. But ground black pepper can be a good substitute, which can be found all year round.
  • Olive oil. Please choose olive oil that is suited for frying. But if you could not afford it, you may substitute it with palm cooking oil.

Are we ready? Here’s how we cook it:

  1. In a large pan or in a pot, pour the olive oil suitable for frying. Wait till smoke starts to appear on the pan. Just be careful not to overdo the smoke.
  2. Saute the onions and the garlic.
  3. Put the chicken bits into the pan/a pot.
  4. Pour six cups of water, and simmer for 45 minutes to an hour. Season with patis, salt, little bit of sugar, and ground pepper.
  5. After 45 minutes or one hour, taste the soup. If it suits your taste, then add the rest of the vegetables except for pechay. Let it boil again.
  6. After boiling, see to it that vegetables have been cooked already. When cooked, add Chinese cabbage or pechay. Yes, you cook the pechay with the chicken. Chef Tatung had told that “Its one of the vegetables with the most umami and cooking it for a long time will bring out a very delicious flavor.” For our recipe, we will have to cook it fast.
  7. After adding the pechay, let it boil again. The Chicken Soup for the Soul Recipe is now ready to be served.

That’s all for now. Hope you might enjoy cooking this delicious dish. I am sure that this best nourishes our hungry souls, especially for those who are really hungry. Best served now, especially that winter is coming. Have a good appetite, and happy cooking! 🙂


Featured Image Credit: Chicken soup as portrayed by BBC. For illustrative purposes only.

Goosebombs Hugot Recipe

Good day, dear readers! Narito na naman tayo sa isang serye ng pagluluto kasama ang may-akda. Sa pagkakataong ito, ating lulutuin ang isang gansa. Ang recipe natin sa araw na ito ay “Goosebombs Recipe.” Yes, you read it right. Goosebombs talaga. Sa pagnguya pa lang ng dish na ito, sasabog na sa bibig mo ang iba’t ibang lasa ng gansa.

Bakit nga ba nagkaroon ng Goosebombs recipe? Ayon sa isang picture na nai-post noon ni Senyora:

Anyhow, siya ang ating inspirasyon sa paggawa natin ng katakam-takam na dish na ito.


Heto na ang mga ingredients na ihahanda natin:

  • Goose. Any kind of goose will do. Preferred na ang gansa na gagamitin natin ay mataba. And another warning: Huwag lulutuin ang gansa na nangingitlog ng ginto. Otherwise, kawawa ka kapag ginawa mo iyan. Bago natin lutuin iyan, dapat dressed ang goose para mas manuot ang lasa.

Tanong lang: Cash cow ang tawag sa alinmang bagay na nagbibigay ng malaking halaga. Pero hindi naman ito puwedeng itawag sa gansa, kasi ang gansa ay hindi naman baka, hindi ba? So, puwede kaya natin siyang tawaging cash goose?

  • Cooking oil. Dapat ang piliin na oil ay yung ginagamit sa pagluluto. Kaya nga cooking oil eh. Pero kung ayaw mo ng oil na pangluto, puwede na ang kerosene, gasolina, o gaas. Bahala ka na sa buhay mo kung ipiprito mo ang goose diyan.
  • Pepper. Huwag piliin ang mga paminta na hindi maanghang. Ibig sabihin kasi nito, manhid na ang paminta na magbigay ng naiibang anghang sa dish na lulutuin natin.
  • Chili (for spicier version of the recipe). Preferred ang mga sili na tinanim saanman sa Kabikulan.
  • Magic Sarap. Any variant of Magic Sarap will do. Pero kung walang Magic Sarap, preferable alternative na ang Aji Ginisa.
  • Toyo. Bilhin mo na iyon sa kapitbahay.
  • Suka. Yes, bilhin mo na din iyon sa kapitbahay.
  • Sugar. Preferable ang brown sugar. Bakit? Saka ko na ito sasabihin kapag nagluto na tayo.
  • Aluminum foil. Gagamitin lamang ito kapag iluluto natin ang gansa sa oven o sa turbo broiler. Dapat na ang foil na bibilhin mo ay gawa sa aluminum. Kaya nga aluminum foil ang tawag diyan eh.

Isa pa, kung lulutuin mo iyan sa gold foil (and yes, merong ganyang bagay), lalong mapapamahal ka pa sa paghahanda ng dish na iyan. Kung steel foil naman, at nagkaroon diyan ng kalawang, posibleng tamaan ka ng tetano sa halip na maging healthy sa dish na iyan.

Handa na ba ang ating mga ingredients? Kung oo, simulan na natin ang pagluluto!


  1. Paghalu-haluin ang toyo, suka, paminta, Magic Sarap, at brown sugar sa isang lalagyan. Tulad na lang ng ginawa mo sa amin. Sa sobrang dami ng mga naging syota mo, pinaghalu-halo mo na lang kami. Sa kakahalo mo, hindi mo na naintindihan kung sino ba talaga ang mahal mo.
  2. Pagkatapos gawin ang mixture, saka doon ilagay ang dressed goose. Huwag mong ilagay sa ibang lalagyan, otherwise, hindi doon manunuot ang sarap ng dish natin. Tulad na lang nang inilagay mo ang iyong puso sa iba. Kaya hayan, hindi na nagiging masarap at masaya ang relationship natin.
  3. (Optional) Pakuluan ito sa apoy nang matagal na matagal, preferably hanggang sa maging kaunti na lang ang matira sa mixture. Paikut-ikutin ang gansa para manuot ang sarap sa ibang parte. Alam mo kasi, gusto kong pakuluin nang matagal na matagal ang dugo ko, kasi ito ang magpapaalala sa akin kung gaano katindi ang sakit na ibinigay mo sa akin. Kulung-kulo ang dugo ko kasi kakaunti lang ang pag-ibig na itinira mo sa akin. Kulung-kulo na nga, pinaikot-ikot mo pa ako. 😡
  4. Iprito ito sa kumukulong mantika. Huwag iprito sa mantika na sobrang manhid. Tulad mo. Hindi ko talaga carry ang pagkamanhid ng puso mo. Kahit na nagpakalasing ako, at kahit na pinutol ko ang buhok sa tindi ng sakit na ibinigay mo, manhid ka pa rin.
  5. Habang piniprito, wisikan ng kaunting tubig. Tulad ng kaunting wisik na binigay mo sa akin, samantalang sa kanya ay balde-baldeng tubig na ang binigay mo.
  6. Ilagay ang naipritong gansa sa tissue paper. Para may sasalo ng sobrang mantika. Mas mainam kasi na may sasalo sa iyo. Buti pa kasi ang iba, may taong sasalo sa kanila. Eh ako? Wala pa rin.
  7. Para sa topping ng dish natin, magtunaw ng brown sugar. Yung tunaw na tunaw, ha? Tulad nung time na tunaw na tunaw ka sa kanya. Diyan ka naman magaling, hindi ba?
  8. Ilagay ang tinunaw na brown sugar sa ibabaw ng gansa. Pero kung gusto mo naman itong ilagay sa ilalim, go ahead. Walang basagan ng trip. Tulad nung kinompronta kita, “Bakit naghanap ka ng iba? Nagkulang ba ako sa iyo?” Tapos, ang sabi mo sa akin, “Walang basagan ng trip.” 😥 Handa nang kainin ang Goosebombs Recipe.

Alternative Preparation:

  1. Follow step number 1-2. Pero sa halip na pakuluin at/o iprito ang gansa, ibalot ito sa aluminum foil. Isama rin diyan ang mixture para sa gansa. Tutal, sabi mo naman ay masarap siya. Sige, isama mo na rin siya sa kuwarto mo. Magsama na kayong dalawa! 😡
  2. Ilagay sa turbo broiler at iluto nang ayon sa kagustuhan mo. Sige, hayaan mong pilitin ka nila na iluto iyan para sa iyo. Tutal, hindi masarap ang relasyon kapag napipilitan kang mahalin siya, di ba? Serve it hot.

So, iyan na ang paraan ng pagluluto ng Goosebombs recipe. Sana nagustuhan ninyo ang dish na iyan. Siguradong sa pagkain pa lang nito, sasabog na ang lasa ng Goosebombs sa iyong bibig. Sige, kain lang. 😀 Enjoy your meal and happy cooking! 🙂


Featured Image Credit: Visualization of our recipe. Taken from a recipe website.