MYPERSONALCUISINE.BLOGSPOT.COM

My Cuisine

Sunday, January 11, 2009. The first time i tasted an Etag was when our class had a Pilgrimage(Field Trip) to the Mountain Province last 2006. All i thought it was ordinary meat until i ate and savored one(yum yum! Well up to now i have this addiction with Etag to the point of creating and mastering the Art of making Etag! Fresh Pork Meat preferably with a minimum of 1 inch of fat. cut into 3inches X 12 inches (Take note that the fat will be an important agent in the seasoning of the meat.). San Fernando,...

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My Cuisine | mypersonalcuisine.blogspot.com Reviews

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Sunday, January 11, 2009. The first time i tasted an Etag was when our class had a Pilgrimage(Field Trip) to the Mountain Province last 2006. All i thought it was ordinary meat until i ate and savored one(yum yum! Well up to now i have this addiction with Etag to the point of creating and mastering the Art of making Etag! Fresh Pork Meat preferably with a minimum of 1 inch of fat. cut into 3inches X 12 inches (Take note that the fat will be an important agent in the seasoning of the meat.). San Fernando,...

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1 my cuisine

2 etag

3 ingredients

4 lots of salt

5 posted by

6 michael angelo

7 no comments

8 buridibod

9 subscribers

10 blog archive

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My Cuisine | mypersonalcuisine.blogspot.com Reviews

https://mypersonalcuisine.blogspot.com

Sunday, January 11, 2009. The first time i tasted an Etag was when our class had a Pilgrimage(Field Trip) to the Mountain Province last 2006. All i thought it was ordinary meat until i ate and savored one(yum yum! Well up to now i have this addiction with Etag to the point of creating and mastering the Art of making Etag! Fresh Pork Meat preferably with a minimum of 1 inch of fat. cut into 3inches X 12 inches (Take note that the fat will be an important agent in the seasoning of the meat.). San Fernando,...

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mypersonalcuisine.blogspot.com

1

My Cuisine: Buridibod

http://mypersonalcuisine.blogspot.com/2009/01/buridibod.html

Sunday, January 11, 2009. 1/4 kg of Eggplant cut into circles. 1 cup of Lima Beans (Patani). 10 small sized Bitter gourd(Ampalaya) Sliced into two. 1 bowl of Ampalaya Leaves. 100 Grams of Etag(optional, please look at my Etag for Recipe). 2 Fried Fish(preferably St.Peter's Fish or Tilapia). 1 cup of squash cut into cubes. 1 cup of string beans cut into 1 1/2 incles long. 2 cups of togue cut into very little cubes(In the absence of togue, sweet potato and potato could be used as substitutes).

2

My Cuisine: Etag

http://mypersonalcuisine.blogspot.com/2009/01/etag.html

Sunday, January 11, 2009. The first time i tasted an Etag was when our class had a Pilgrimage(Field Trip) to the Mountain Province last 2006. All i thought it was ordinary meat until i ate and savored one(yum yum! Well up to now i have this addiction with Etag to the point of creating and mastering the Art of making Etag! Fresh Pork Meat preferably with a minimum of 1 inch of fat. cut into 3inches X 12 inches (Take note that the fat will be an important agent in the seasoning of the meat.).

3

My Cuisine: January 2009

http://mypersonalcuisine.blogspot.com/2009_01_01_archive.html

Sunday, January 11, 2009. The first time i tasted an Etag was when our class had a Pilgrimage(Field Trip) to the Mountain Province last 2006. All i thought it was ordinary meat until i ate and savored one(yum yum! Well up to now i have this addiction with Etag to the point of creating and mastering the Art of making Etag! Fresh Pork Meat preferably with a minimum of 1 inch of fat. cut into 3inches X 12 inches (Take note that the fat will be an important agent in the seasoning of the meat.). San Fernando,...

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mypersonalcuisine.blogspot.com

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Sunday, January 11, 2009. The first time i tasted an Etag was when our class had a Pilgrimage(Field Trip) to the Mountain Province last 2006. All i thought it was ordinary meat until i ate and savored one(yum yum! Well up to now i have this addiction with Etag to the point of creating and mastering the Art of making Etag! Fresh Pork Meat preferably with a minimum of 1 inch of fat. cut into 3inches X 12 inches (Take note that the fat will be an important agent in the seasoning of the meat.). San Fernando,...

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