KL'S

13/06/2020

On Hand
Lacoste and Hermes
EAUE DE TOILETTE
Natural Spray
✅💯% original
✅ affordable
pm na 😊😊

13/06/2020

On hand
Victoria's Secret Fragrance Mist Brume Parfumèe
✔💯% original
✔ affordable
pm na!!!

13/06/2020

On hand
Victoria's Secret Fragrance Lotion
✔💯 % original
✔ affordable
pm na!!!

31/05/2020

KL's OVERRUN to ship by supplier😊😊 with new design and affordable price..

22/10/2017

reverse psychology is the best weapon...

20/10/2017

HMMMMM...

20/10/2017

ARTISTIC..

15/07/2017

Just the mere mention of crispy pata, makes one imagine a deep fried pork knuckle with very crisp skin and meat dangling after being dipped in a very spicy sawsawan. Next to lechon, crispy pata is probably the most indulgent pork delicacy there is.
Read more >>> http://iloilofoodtrip.blogspot.com/2015/02/crispy-pata.html

CRISPY PATA RECIPE

Ingredients

1 large Pata (pork hock or knuckle)
1 large onion
5 cloves of garlic
1 stalk of lemon grass, tied
3 tablespoon salt
2 tablespoon crushed peppercorn
Water

*** Pata Rub
2 Tbsp patis (fish sauce)
Ground pepper
Sawsawan
6 Tbsp. Soy Sauce
5 pieces Calamansi
2 Tbsp Vinegar
Sugar
1 medium Onion, chopped
3 pieces Chili, chopped

How to cook Crispy Pata
Wash and clean the pata thoroughly. Make deep incisions on the side of the pata to make it absorb more flavour.
In a deep casserole, place water and pata. Make sure the water covers the pata.
Add lemon grass, garlic, onion, salt and pepper.
Boil and simmer for around 1 and 1/2 hours or until the pata become tender.
Remove from heat and let it cool.
Rub the pata with fish sauce and ground pepper.
Wrap in foil or cling wrap. Freeze it overnight for a good crisp.
Thaw the pata before cooking.
Deep-fry in high (to medium) heat. Set heat to low when the oil bubbles lessen. Wait until the pata turns golden brown.
OR you can use a turbo broiler, around 300-350 degrees F for 30-45 minutes or until you get the crisp and color you want.
For the dip, just mix soy sauce, sugar, calamansi, onions, chili, vinegar, mix according to your taste.
Chop to serving pieces and serve with the sawsawan.

15/07/2017

I must try this for my weekends menu

Adobong Kangkong (Water Spinach) Recipe Ingredients: 2 tbsp. oil 4 cloves garlic, minced 100 g. pork, cut into 1/2 in. cubes 1 tbsp. all-purpose flour water (or broth) 2 tbsp. soy sauce 2 tbsp. vinegar pepper 2 bundles kangkong (water Continue reading →

19/05/2017