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hehehe, thank you..:)

food-grade lime / apog calcium hydroxide po ginamit namin..:)

Thank you! You too!

Thank you 😋

yes po...

You are welcome. :) Check here for the full detailed recipe: www.foxyfolksy.com/sinigang-na-hipon-shrimp-in-sour-soup/#recipe

Thank you. Youc can check the full recipe here: www.foxyfolksy.com/sinigang-na-hipon-shrimp-in-sour-soup/#recipe

Thanks please upload your recipe on khal

how much did you add? it should only be 2 tablespoons. Little enough to not affect the taste at all.. It is needed to stabilize the pastry dough, making it tender and moist inside while keeping the outer layer crispy.

thanks..

Thank you..

Thank you so much.. :)

Using a hand or stand mixer, whip mascarpone for a minute, while continuously whipping add the cream slowly until it becomes fluffy and stiff peak form. Using a spatula, slowly fold the puree mixture into the cream until well incorporated. :)

Yes po, super sarap..:)

Yes, however, you might need to adjust the cooking time since kalitiran could become tender a bit quicker than brisket. It is also leaner so it might not be as moist and flavorful.

Thank you...

It is a type of root vegetable... :)

@FoxyFolksy I thought so. Like taro right? Is in the same family and flavor profile as taro?. because taro Boba is my favorite. Anyways. Oct 13th is my day. U have time to make me a batch muahahaha. Love u. GOD bless you in JESUS's MIGHTY NAME

If to be consumed within some days to a week, just transfer them in a sterilized jar or container and place in the fridge. But if you want to have your sardines lasting longer then you have to do a proper canning. There is the boiling water bath canning that can probably make it last for a month or so. If you are planning to sell commercially, please do a proper pressure canning using a pressure canner or cooker.

@@FoxyFolksy Thanks for the information.

check it here po: www.foxyfolksy.com/goto/

Will upload soon..:)

nice..

I used lye water po. Check the recipe here: www.foxyfolksy.com/crispy-pata/

Thank you 😋

nice. :)

Thank you! You too Simon and Beth. :)

Yes, you can use either Rice Vinegar or Apple Cider Vinegar:

It is Lomi po. FYI, Miki features flat, yellow egg noodles with a lighter broth or sauce. It has a more stir-fried noodle texture and is typically lighter in flavor. :)

Bake for 10-12 minutes or until edges start to turn golden.

Thank you so much!

Here po ung full recipe: www.foxyfolksy.com/malunggay-pandesal/

Thank you so much 😊

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sa lazada or shopee po...:) Look for taope..

You are so welcome! Glad you all enjoyed it..

Thank you so much 😊

Mag 2-3 lang po, depende sa buhos.

Hope you enjoy

Thank you! :)

that's too bad. You can check the full recipe with details and tips here though: www.foxyfolksy.com/make-salted-eggs/

salamat..:)

Thank you 😋

well, it is not for everyone po. But I am glad you tried this local delicacy. :)

By doing this, it makes tge leaves morr pliable so it is easier to shape/fold without breaking..

This is Filipino Tamales.

Thank you! You too! :)

regular fresh eggs lang po.

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