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At Abacá in San Francisco, no part of a pig goes to waste.
Pork is a staple in Filipino cooking, and it’s the star of the menu at Abacá, where the whole pig is broken down and used in everything from their classic lumpia to their famous sisig fried rice. While there are many variations of sisig, chef Francis Ang uses the pig’s brain — a technique he…
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May i shallo fry this
What kind of chocolate shld I use
Super ❤❤
Super 👌🏻 😊
Wow wow so easy delicious recipe