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dc.contributor.authorChikiamco, Norma
dc.date.accessioned2020-06-11T08:16:44Z
dc.date.available2020-06-11T08:16:44Z
dc.date.issued2020-06-11
dc.identifier.citationChikiamco, N. (2020, June 11). Chinese-style poached ‘lapu-lapu’. Philippine Daily Inquirer, p. C1.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/8917
dc.language.isoenen
dc.publisherPhilippine Daily Inquirer, Inc.en
dc.relation.urihttps://lifestyle.inquirer.net/364063/chinese-style-poached-lapu-lapu/en
dc.subjectrecipesen
dc.subjectfishen
dc.titleChinese-style poached ‘lapu-lapu’en
dc.title.alternativeDIY: Chinese-style poached ‘lapu-lapu’en
dc.typenewspaperArticleen
dc.citation.journalTitlePhilippine Daily Inquireren
dc.citation.spageC1en
local.seafdecaqd.controlnumberPD20200611_C1en
local.seafdecaqd.extractThanks to my friend Christine Chanbonpin Go, I have enjoyed occasionally Chinese-style steamed fish right in my home. Christine gladly shared her recipe for this exquisite dish in one of our gatherings, and I’ve been cooking it whenever I get hold of some fresh whole lapu-lapu or maya-maya. Chris says she has tweaked the original recipe a few times, and the result has always been delectable. Poaching is a method of cooking food gently in a hot liquid. Unlike boiling or frying, poaching produces a delicate flavor and texture. Also, because the liquid comes in direct contact with the food, the dish turns out moist, with a subtle flavor imparted by the poaching liquid.en
local.subject.personalNameGo, Christine Chanbonpin


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