This recipe is not only Visayan, but it is uniquely Ilonggo. We call this dish "Binakol". What's unique about this dish is it uses the water of a young coconut as part of the broth and they used to cook this inside a makeshift bamboo pot and slowly cooked over hot coals. So you can imagine the aroma of the lemongrass, the coconut and the bamboo permeating the soup. If you like the philippines recipe go to this sitehttp://www.cooks-recipe.com or illongocook.wordpress.com Ingredients:
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