[Story 137] Harvesting choy sum, catching tilapia in the fishpond | Cook sinigang and ginataan 

9th poo88

Respectfully, NO! Tourism will only destroy the tranquility of this place.

We do not want your disrespectful, destructive, money loving, greedy tourist to destroy the special places like this. You have plenty of tourist area in the USA that you already destroy a lot of your country for love of money.

u should put in tinola pepper leaves d ampalaya . ampalaya sa mung beans . hay. maski ani ang style m in cooking

@@dbi811 Pepper leaves for Tinola is a traditional and common way. His ampalaya leaves might depend on regional way of cooking Tinola. Hindi lang yan basta "maski ano ang style mo in cooking". As someone with broad mind, you should understand that there are variations to any kind of food that we cook and eat. Hindi lang yan nakakulong sa iisang paraan o pananaw. Iba iba ang tao, kaya ganon din sa pagkain, meron tayong kanya kanyang preference. Try mo magbasa ng Noli Me Tangere. Hindi naman papaya o sayote ang ginamit na gulay don kundi kalabasa. May mga laman loob pa ito ng manok. The more na mas malawak ang panlasa mo, the more na makaka unawa ka ng mas madali. Tinola de Damaso Ingredients: 2 whole chickens, cut (include one neck for Padre Damaso) oil for frying 100 grams chicken liver 100 grams chicken gizzard 2 tablespoons ginger, julienned 1 tablespoon garlic, chopped 4 to 5 cups water 1/2 cup squash, sliced (may use green papaya as alternative) 2 cups squash tops and flowers 1 tablespoon patis or fish sauce salt, to taste How to prepare: Boil the chicken until cooked. Set aside the broth. Season chicken with salt and pepper. In a pan, heat oil over medium heat, then sauté the liver, gizzard, onions, garlic, and ginger. Add the cooked chicken and sear all sides lightly. Add patis and let boil. Add enough water to cover chicken and bring to a boil. Add the chicken broth, squash or green papaya, and stir. Turn off the fire and add squash tops and flowers. Simmer for another two minutes. Serve at a feast. Reserve neck part for the enemy. Source: www.esquiremag.ph/long-reads/features/recipes-from-noli-me-tangere-a00293-20200227-lfrm

@@dbi811taga saan ka ba,kasi sa mga Ilokano,nilalagay ang ampalaya sa tinola,hindi lng dahon ng sili

Hahahaha sa mga Ilocano, hindi lang dahon ng sili, papaya o sayote ang nilalagay. Nilalagyan din namin ito ng dahon ng ampalaya.

Uray uni ti Kuryat ken pati t aglawlaw na clear na clear. Bring back the childhood memories way back in Isabela ❤ Watching from 🇺🇸🇺🇸🇺🇸

yeah, i thought cats were obligate carnivores