Chef Margarita Fores brings you to her hometown in Ilonggo with her #lockdowncooking.
“Still my best homey Ilonggo dish ever…paksyo nga tiyan sang bangrus, paksiw of Bangus belly made with Bulacan palm sap vinegar, a slow braise reduction of fish with vinegar, chili, red pepper, chives, batwan, garlic, ginger and bitter gourd…best with sinangag or garlic fried rice,” @margaritafores said.
That paksiw looks scrumptious! Happy quarantine dining, chef! #