It's savory and goes well with hot rice. It's also uniquely Filipino. Not only in the way that it's cooked but the use of coconut cream and gabi leaves marks it as very distinct to our palate.
It's savory and goes well with hot rice. It's also uniquely Filipino. Not only in the way that it's cooked but the use of coconut cream and gabi leaves marks it as very distinct to our palate.
Never mind the aroma that clings to your clothes and announces what you had for lunch, this is a winner of a dish. Numerous varieties have evolved from the original Pampanga creation, but I prefer the plain, crispy, semi-burnt version with several drops of calamansi juice. Drool.