Skip to main content

Ngo-Hiong

This food is not for the faint-hearted. Just kidding! Hehe.

I'm not even sure if this is available here in Manila. It was my friend's mom who introduced me to this weird-tasting lumpia look-a-like food. Its either you love this food or you hate it. Luckily, I belong to the love-it group. It's made from labong which is one gets from the trunk of a coconut tree, then added with tons of weird tasting spices and maybe some meat. I was told that the ones being sold in Guadalupe, Cebu was the best in that area. And now, I'm smitten!




I've also tried the ngo-hiong being sold by CNT but it tasted different from the ones made by the seller in Guadalupe.


Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.