#Sisig, a traditional #Kapampangan dish, is made in Kanto with chicken liver and other ingredients sourced locally. To Swedes, it reminds them of a local dish, also made with chicken liver. “[The sisig] has chicken liver but they love it. The #kinilaw, I do that for dinner service. And then the #lechon…the lechon talaga, they love it,” said Elle.

In snowy #Stockholm, sinangag and sisig are surprise hits | #PinoyCooking #Sweden
https://www.rappler.com/life-and-style/food-drinks/snowy-stockholm-sinangag-sisig-surprise-hits/

I feel like #Pinoy #food often gets a bad rep for being either too sweet or too fatty, but that's because many people don't know about dishes like Kansi,

or like #kinilaw, which is a gorgeous #ceviche-like dish flavoured with coconut milk, calamansi and chillis.

I feel like #Pinoy food often gets a bad rep for being either too sweet or too fatty, but that's because many people don't know about dishes like Kansi,

or like #kinilaw, which is a gorgeous ceviche-like dish flavoured with coconut milk, calamansi and chillis.

no sass, but it looks like the nowadays raw pet food hehehehe

RT @nihilistnomya@twitter.com

I feel like Pinoy food often gets a bad rep for being either too sweet or too fatty, but that's because many people don't know about dishes like this..

or like #kinilaw, which is a gorgeous ceviche-like dish flavoured with coconut milk, calamansi and chillis.

🐦🔗: https://twitter.com/nihilistnomya/status/1595581620907520000