I find ginataang halo-halo a bit heavy, but my sister loves it and cooks it on occasion. Thanks for the recipe (in case I go weird one day and suddenly cook it on my own!)!
Yes, the Silicon Valley engineers did openly admit that they deliberately designed all the apps and software for social media so as to exploit our brain's need to keep engaging to get those dopamine hits! And so, I'm even slower now than usual at finishing real books! It's making an ADD person out of me -- ack!
Agree!! It's such a comfort food! Brings back memories buying them from women peddlers who sell them walking around house to house back in the province.
Ahh ginataan, ang paborito sa tuwing umuulan. Naalala ko noong unang beses ako nakakain ng ginataan, ang hinuhuli ko lang ay ang mga saging na saba at bilo-bilo, dahil ang lola ko, kamoteng kahoy (Cassava?) ang ginagamit at hindi ko iyon masyadong gusto.
Maganda ang iyong recipe, simple, at madaling sundan.
Mas maayos nga naman ang magbasa ng recipe dito sa Substack. Nasubukan mo na ba mag-google ng recipe, at ang mga nauunang website na ibibigay sayo ni Google, puro ads ang sasambulat sa iyo. Mga mahigit sampung scroll down pa ata bago ko marating kung nasaan ang pagluluto!
Nice handy PDF to download! I like it.
I find ginataang halo-halo a bit heavy, but my sister loves it and cooks it on occasion. Thanks for the recipe (in case I go weird one day and suddenly cook it on my own!)!
Yes, the Silicon Valley engineers did openly admit that they deliberately designed all the apps and software for social media so as to exploit our brain's need to keep engaging to get those dopamine hits! And so, I'm even slower now than usual at finishing real books! It's making an ADD person out of me -- ack!
Thanks Teresa! The silver lining is we still read and we write! Good exercise for the brain. 😊
Yum! Ginataan is definitely a comfort food.
Agree!! It's such a comfort food! Brings back memories buying them from women peddlers who sell them walking around house to house back in the province.
Ahh ginataan, ang paborito sa tuwing umuulan. Naalala ko noong unang beses ako nakakain ng ginataan, ang hinuhuli ko lang ay ang mga saging na saba at bilo-bilo, dahil ang lola ko, kamoteng kahoy (Cassava?) ang ginagamit at hindi ko iyon masyadong gusto.
Maganda ang iyong recipe, simple, at madaling sundan.
Mas maayos nga naman ang magbasa ng recipe dito sa Substack. Nasubukan mo na ba mag-google ng recipe, at ang mga nauunang website na ibibigay sayo ni Google, puro ads ang sasambulat sa iyo. Mga mahigit sampung scroll down pa ata bago ko marating kung nasaan ang pagluluto!
Mabuhay!