the smoky aroma. it is widely used as a flavoring agent like the green cardamom. the black cardamom is widely used in cooking all the way from india to china and has found its place in a variety of dishes ranging from the erstwhile biryani to the noodle soup. green cardamom: green cardamom is a small...
the smoky aroma. it is widely used as a flavoring agent like the green cardamom. the black cardamom is widely used in cooking all the way from india to china and has found its place in a variety of dishes ranging from the erstwhile biryani to the noodle soup. green cardamom: green cardamom is a small...
the smoky aroma. it is widely used as a flavoring agent like the green cardamom. the black cardamom is widely used in cooking all the way from india to china and has found its place in a variety of dishes ranging from the erstwhile biryani to the noodle soup. green cardamom: green cardamom is a small...
fish can be used, too. buto-buto (bony parts of the pig) such as pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly are usually usedfor this dish. sometimes pork kasim and pigue (pork ham) are also used. sampalok (tamarind) is the most common souring agent used in sinigang....