The herbs and spices used depend on availability and local traditions. in classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. this is often placed in a sachet to make it easier to remove once the stock is cooked.
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Explanation:
Tumaas at Presyo ng Karneng baboy ng 10 hanggang 20 kada kilo
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