tag:blogger.com,1999:blog-14342580.post2460163296888316226..comments2023-04-11T20:48:41.803+08:00Comments on Peter's Pan: We just call it "Tuhod"peterhttp://www.blogger.com/profile/12631379394281815943noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-14342580.post-67776627248428015592007-07-13T09:23:00.000+08:002007-07-13T09:23:00.000+08:00hi ces - thanks for the welcome! It's cooked like ...hi ces - thanks for the welcome! It's cooked like bulalo except with the addition of tomatoes, long green peppers, sinigang mix and lots of libas leaves. The leaves are key but it's not commercially available. The leaves add a citrus-sour flavor.<BR/><BR/>hi kc - oh yes...marrows...lots of it. ;)peterhttps://www.blogger.com/profile/12631379394281815943noreply@blogger.comtag:blogger.com,1999:blog-14342580.post-34207797981937627302007-07-12T17:00:00.000+08:002007-07-12T17:00:00.000+08:00Quite similar to roasting meats. I love this , ma...Quite similar to roasting meats. I love this , marrows, yum.Anonymoushttps://www.blogger.com/profile/02006079256596995717noreply@blogger.comtag:blogger.com,1999:blog-14342580.post-20709961177375230252007-07-11T06:38:00.000+08:002007-07-11T06:38:00.000+08:00oh wow, this is something new for me...i guess, i ...oh wow, this is something new for me...i guess, i haven't tried this dish yet...can you share some more details about it? interesting! oh, and welcome to LP!Anonymousnoreply@blogger.com