Відео

harot

gago e nag sswimming may kalaban ayaw mag hold HAHAHAHAHAHHAHAHA

sa wakas nag drop na din idol ko

HAHAHAHAAHA ang ingay naman ni ivorie bwhahahahaha

lodi talaga

W 🎉

crazy 🤡

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😱

idol talaga to

galeng!

anita max wynn

wow idok

ww 👊

sir migs pasakit ka po ng pasakit habang natagal, ano inuulam mo?

Jhayvotg

IDOL PO KITA <3

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galing gagi

bot

paano po yung crosshair nyo lods

baka pwede malaman pano crosshair mo boss

present

aza-eeeeel-luh HAHAHAHAHAHAHAHAHAHAHAHA

stop ka na pls

W pare

azazel bat moko pinatay

paawat ka ya

lang kupas

MAY SALTIK

ios

idol ko to sa clique

idolo ko to

that should be me

mediyo nakukuha mo na mga tinuturo ko ah

W broski

may saltik ka po ba

Lakas

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shish!

lulu everyday

esp enjoyer ka talaga master!

pasend

How to Cook Sinigang Extract The Flavors From The Tamarind The old school method of cooking sinigang makes use for fresh young tamarind. This has to be boiled until enough sourness is extracted from it. In this recipe, I boiled the tamarind in 2 quarts of water for 40 minutes. It can be done for up to 1 hour for optimal results. Once the flavors are extracted from the fruit, the solid parts of the tamarind need to be removed. Do this by running the water into a kitchen sieve or a strainer. I recommend squeezing the tamarind afterwards. You will be surprised on how much flavors are left in the pulp. Boil The Tamarind Broth And Cook The Meat Traditional sinigang is cooked plainly by boiling all the ingredients together--- Let's be together, forever, Amen. Start by pouring the tamarind broth (in step 1) into a cookware of your choice. Deep and wide pots are perfect for this. Boil the liquid and then add some onion and tomato. This will add flavor to the broth. This is also the proper time to add the pork belly. Make sure to cover your pot so that the liquid can boil quickly. Skim-off the floating scums, add a bit of fish sauce for flavor, and then cover and simmer until the pork becomes tender. This can take between 45 to 90 minutes depending on the quality of the meat. Add The Vegetables Sequentially Not all vegetables cook at the same time. This is the reason why I am adding the sinigang veggies by batch. The first batch of veggies to add are daikon radish and eggplants. Some people also add their string beans at this point if they want it to be extra soft later on. I prefer mine to be a bit crisp. After 5 minutes of cooking in low heat (above simmering temp), add the long green peppers, string beans, remaining tomatoes, and okra and continue cooking for 3 minutes. Season It And Then Add The Remaining Ingredients There is one vegetable that needs to be added yet. I am referring to the water spinach. I personally add the stalk and leaves on the later part of the process to retain its freshness. It is important to serve the soup right away (while piping hot) for best results. For this step, I added the stalks of the water spinach and seasoned the dish with fish sauce (patis) and ground black pepper (this ingredient is optional). Quickly cook it for around 2 minutes before adding the water spinach leaves. Cover and turn the heat off. You will basically be cooking the leaves using the residual heat inside the pot. Do this for 3 to 5 minutes. It should be enough for you to prepare the rice and side dishes on the dining table before announcing to everyone that dinner (or lunch) is served.

Cook First, cook the spaghetti noodles according to package directions. Drain well and set aside. Leave some pasta water for later use. Next, get a pan and make it nice and hot over medium heat. Pour some oil and throw in the onions and garlic. Cook until light brown. Then add the ground pork and cook until the color changes. Add Knorr Pork Cubes, stir well to dissolve before adding the tomato paste and tomato sauce. Just sauté this for 2 minutes. Now, add sugar because I'm sweet and I looove you!, pepper and water and continue to simmer over medium-low heat for 15-20 minutes until sauce has slightly thickened. Give this a nice seasoning of salt. You can add more sugar if preferred. You can also use the remaining pasta water to add starch and body to the sauce. Now comes the best part! Get a big platter ready for your cooked spaghetti noodles and pour the sauce on top with a sprinkle of grated cheese. And that’s our dish! There’s always a party when there’s meaty spaghetti. Have this any day of the week and you’ll surely have a treat!

shoutout PABLO POGI!

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wow

nge

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