mamamunch.blogspot.com

Mama Munch's Kitchen

Wednesday, February 25, 2015. I love this seafood recipe because it's so fast and easy to prepare and very flexible. You can eat it as is as appetizer or as main or as protein for your plain pasta either buttered or coated with EVO. For this version, we're having it as a side to other dishes so am just using 16 giant prawns. You can easily adjust the amount of ingredients just so it coats your shrimps or prawns completely. You can buy Shaosing Rice Cooking Wine from any Asian grocery. I drizzled in 1/2 c...

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Mama Munch's Kitchen | mamamunch.blogspot.com Reviews

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Wednesday, February 25, 2015. I love this seafood recipe because it's so fast and easy to prepare and very flexible. You can eat it as is as appetizer or as main or as protein for your plain pasta either buttered or coated with EVO. For this version, we're having it as a side to other dishes so am just using 16 giant prawns. You can easily adjust the amount of ingredients just so it coats your shrimps or prawns completely. You can buy Shaosing Rice Cooking Wine from any Asian grocery. I drizzled in 1/2 c...

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1 pages

2 the story

3 baked garlicky prawns

4 appetizer or main

5 process and ingredients

6 happy meatless friday

7 posted by

8 marica velasquez bautista

9 no comments

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Mama Munch's Kitchen | mamamunch.blogspot.com Reviews

https://mamamunch.blogspot.com

Wednesday, February 25, 2015. I love this seafood recipe because it's so fast and easy to prepare and very flexible. You can eat it as is as appetizer or as main or as protein for your plain pasta either buttered or coated with EVO. For this version, we're having it as a side to other dishes so am just using 16 giant prawns. You can easily adjust the amount of ingredients just so it coats your shrimps or prawns completely. You can buy Shaosing Rice Cooking Wine from any Asian grocery. I drizzled in 1/2 c...

INTERNAL PAGES

mamamunch.blogspot.com

1

Mama Munch's Kitchen: October 2014

http://www.mamamunch.blogspot.com/2014_10_01_archive.html

Thursday, October 16, 2014. Lovely, Happy China Colours. Http:/ www.npr.org/2014/10/16/354370783/w-va-pottery-company-keeps-popular-fiesta-line-alive-and-thriving. Subscribe to: Posts (Atom). Http:/ mamamunch.blogspot.com/. View my complete profile. Lovely, Happy China Colours. Http:/ mamamunch.blogspot.com/search/label/kitchen%20gadget.

2

Mama Munch's Kitchen: September 2014

http://www.mamamunch.blogspot.com/2014_09_01_archive.html

Friday, September 26, 2014. Buta No Kakuni or Japanese Braised Pork Belly. Aside from filling soups, fall means heavy stews for our family. Autumn sights and sounds in our part of the world. The original recipe for this Japanese stew dish calls for the use of pork belly. In our quest for "healthier" meals, I used instead boneless pork leg. You can use pork shoulder too. The success of this dish is a little fat, sorry. Enough for 2 meals for 4 people). Grease bottom and sides of slow cooker. Pour the liqu...

3

Mama Munch's Kitchen: THE STORY

http://www.mamamunch.blogspot.com/p/about.html

How this Mama became a Mama Munch. I actually started late in the game. When I was a kid, going inside the kitchen was a big no-no. The kitchen was the territory of my mother and the maids/cook. But I was fortunate to be a part of a family who extremely enjoyed eating and discussing the dishes. We weren't rich but my parents saved up so we can go to new restaurants or experience new cuisine. This blog is dedicated to my husband who has been encouraging/ pushing me all these years to start putting togethe...

4

Mama Munch's Kitchen: March 2014

http://www.mamamunch.blogspot.com/2014_03_01_archive.html

Thursday, March 20, 2014. Main or Bar Chow/Tapas: Chicken. Sisig has been part of Philippine cuisine since the 1700s. Sizzling PORK Sisig as how the Filipinos know it now was created by Aling Lucing in the mid 1970s. She served this famous dish among drinkers and non-drinkers in a carinderia/VERY casual and VERY basic roadside eatery in the central part of Luzon. To be exact, right along a. In Angeles City, Pampanga. Aling Lucing's original recipe used de-boned. Which included the snout and ears. Ideally...

5

Mama Munch's Kitchen: April 2014

http://www.mamamunch.blogspot.com/2014_04_01_archive.html

Wednesday, April 23, 2014. This dish first came to our attention when we visited this crazy, adorable family last summer. Sounded so crazy-good the way they described it that I harassed them non-stop until they shared with me the recipe. We first met. And their Cheetos-loving son, Tomas, the first time we were all in Singapore. When we were leaving Finland, they were in the process of settling in. Now both our families are in the western part of Northern America. Family" portrait with Pugsley and Pongo.

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Mama Munch's Kitchen

Wednesday, February 25, 2015. I love this seafood recipe because it's so fast and easy to prepare and very flexible. You can eat it as is as appetizer or as main or as protein for your plain pasta either buttered or coated with EVO. For this version, we're having it as a side to other dishes so am just using 16 giant prawns. You can easily adjust the amount of ingredients just so it coats your shrimps or prawns completely. You can buy Shaosing Rice Cooking Wine from any Asian grocery. I drizzled in 1/2 c...

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