with vegetables and a souring agent to make sinigang, simmered in vinegar and peppers to make paksiw, or roasted over hot charcoal or wood (inihaw). other preparations include escabeche (sweet and sour) or relleno (deboned and stuffed). fish can be preserved by being smoked (tinapa) or sun-dried (tuyo...
floor of one of the axel towers. andrew, you are the new head chef at trio. tell us a little bit about yourself and how you ended up here. i am years old and i come from southern england. before i came to denmark, i was the head chef at the rummer in bristol (which he brought to the top pubs in the uk by...