Ang Sarap (A Tagalog word for "It's Delicious") Blog

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Serradura

Usually desserts taste better the fresher it is, not the case on this dessert as this one taste better on the second or third day but don’t have it later than that as this...

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Must Try Food in Macau

Macanese Cuisine like the Filipino cuisine is a beautiful amalgamation of different cuisines fused in together, influences like the Portuguese and Chinese plus spices traded from Africa, India and the coast of Malacca is...

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Seaweed Salad

Seaweed Salad is a type of Japanese cold salad made with wakame seaweeds, carrots and sesame seeds dressed in miso sesame oil vinaigrette. Its crispy, slimy, sweet, savoury, definitely a delicious salad filled with...

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Yat Lok Restaurant (Central, Hong Kong)

There are many people who say Hong Kong is an expensive place to live, sometimes I agree with that but would you believe that some Michelin Star restaurants here will cost similar to a...

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Minchi

Minchi or Minchee is a Macanese dish made with minced meat of beef and or pork flavoured with molasses and soy sauce then accompanied by other ingredients like potatoes and wood ear fungus. Like...

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Palu Sami

Honestly the first time I tried this it was like heaven on a plate, the salty tender corned beef in coconut cream sauce is a perfect viand to any steamed rice, its salty, its...

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Tim Ho Wan (Sham Shui Po, Hong Kong)

This is one of our top itineraries during our last visit in Hong Kong, it’s a Michelin star restaurant that will not break your bank. The branch that we visited was the one in...

6

Caldo Verde

Caldo Verde is a popular soup in Portuguese and Macanese cuisine made with potatoes, collard greens/kale, olive oil and salt. Other ingredients such as garlic, onions, ham hock, chorizo or linguiça can be added...

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The Night Market (Kowloon, Hong Kong)

In Hong Kong food is easily accessible anywhere, you will never go hungry, everywhere you can find all sorts of food, from the affordable, gourmet or up class it’s all around you. One great...

1

Chicken Liver and Gizzard Adobo

I don’t know when did my love for chicken gizzard started, what I do know I liked it at a very young age. I remember when I was young I am always excited when...