Mrs. Galang's Kitchen started as the first TV show aired by the Angeles City Cable Television Network's community channel in post-Pinatubo Angeles City. It features Mrs. Emelita Wong-Galang of the Emelita Wong-Galang Culinary Arts Studio, a culinary school established in Pampanga in 1980.
The recipes we feature in this channel are tried, tested, and developed with the home cook in mind. We make sure that they are doable and easy to follow, using only ingredients that are readily available and affordable.
We hope you enjoy them as much as we enjoy preparing them, and we hope you learn a thing or two. And if you do, please don't forget to like and subscribe!
Basta po recipe ninyo sigurado pong masarap kahit matagal ang proseso pero tiyak po naman na super yummy siya. Nagluto po ako ngayon for Father's Day sa aking husband at grabe po siya ka sarap. God Bless po at Mrs. G praying for you long life para marami pa po kayong recipe na ma contribute sa amin na viewers po ninyo.
I thank the Lord that I came across your channel, I’m 67 yrs old but I’m learning a lot from you Can’t wait to try your version of crispy pata Please be healthy and keep safe
Our videos are for those who truly want to learn. They are longer because we try our best to give all the instructions so our viewers can follow along and recreate the recipes at home.
hi mrs galang. i learned a lot fr you. meticolosa but delicious n perfect. good job chef and good luck. fr Lola Olive @77 also a kapangpangan. thank you
Good day Mrs. G, thank you sa napa kasarap na recipe and tips for a tender adobong pusit. Pasadong pasado sa family ko. Lagi pong ni re-request ni hubby, Di daw po nakaka giba ng ngipin at safe na safe ang life nya😂😂😂
Thank you for sharing the tips... you're like a Mom who's teaching her children how to do them right...there's the legacy being passed to the next generation.. What I observe though, is we're the same using lots of kitchen wares, daming hugasan😌, that's the part na ina-ayawan ko kasi I'm "alone" sa kitchen ko😄 Again, thank you so much po. God bless you po and your family...
After it is cooked in syrup, the sago will last for quite a long time. I cooked some in December, and we still have some in the chiller. It is the month of May now, and they are still good, though not as chewy as when they were freshly cooked. They remain really chewy for up to four days, then the chewiness decreases after that. Keep them refrigerated in airtight containers, and use clean and throughly dried tools when scooping some out. The containers also must be clean and wiped really dry before pouring in the cooked sago.
Thank you po ❤️ paano po kung nilagay ko lang sa ref in water not syrup? I just learned from your video today that I need to cooked in syrup. I cooked them Monday but going to prepare your buko pandan recipe today, Friday. Pwede pa po kaya?
This is exactly what we mean when we ask our viewers to watch our videos until the end. Make sure to have all the instructions before starting any recipe to avoid little mishaps like this. 😉 Unfortunately, I cannot answer your question because I do not know how your sago looks like right now. You should be able to tell if they are still good. Anyway, just to be safe, it might be better to make a fresh batch and cook them in syrup.
Thanks for sharing po . Can't wait to try this recipe. As of this moment gumagawa po ako Ng inyong acharang kapampangan naging bahagi na po ito sa Aming hapag kainan. ♥️
