Ed Quimson’s ‘Paella Tinola’
In a medium-sized paellera (or a large, shallow round cooking pan), heat vegetable oil and sauté onions, garlic and ginger for two to three minutes or until onions are translucent and mixture becomes fragrant.
In a medium-sized paellera (or a large, shallow round cooking pan), heat vegetable oil and sauté onions, garlic and ginger for two to three minutes or until onions are translucent and mixture becomes fragrant.
Many years ago, at the Subic Bay Yacht Club where he was then a chef, Ed Quimson challenged me to try one of his offbeat creations: bagoong with mayonnaise, eaten with rice. Naturally, I was skeptical. That sounded more like a formula for hogwash than a dish that anyone would care to eat.
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