Recommended for the Lenten season by Max's Restaurant

Sinigang na Ulo at Tiyan ng Salmon 
Rich, buttery salmon head and belly complemented by the tangy sourness of tamarind and ginger-flavored clear broth and kangkong, string beans, radish, eggplant and okra.

Adobong Kangkong Stuffed Tofu 
Kangkong with sliced shitake and button mushrooms stir fried in a slightly sweet adobo sauce, stuffed in deep-fried blocks of tofu served on a hot sizzling plate and sprinkled with fried garlic on top.

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