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+ Follow CHIMICHURRI STEAK SAUCE Tag
Array ( [results] => Array ( [0] => Array ( [ArticleID] => 186212 [Title] => Dressed-up Hasa Hasa [Summary] => For P70 we got half a kilofour piecesof hasa-hasa. Tired of paksiw, fried and sarsiado, we leafed through our new cookbook and an idea grabbed us. There were various meat recipes and we got attracted to Stir Fried Szechuan Pork with bell peppers, broccoli, scallions, soy and vinegar. We decided to try this recipe with the hasahasa instead of the pork. The resulting dish is delicious with that distinctive Chinese flavor and aroma. You can do the samesubstitute fish for meat. You will be eating light and healthy.
[DatePublished] => 2002-12-01 00:00:00 [ColumnID] => 133209 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
CHIMICHURRI STEAK SAUCE
Array ( [results] => Array ( [0] => Array ( [ArticleID] => 186212 [Title] => Dressed-up Hasa Hasa [Summary] => For P70 we got half a kilofour piecesof hasa-hasa. Tired of paksiw, fried and sarsiado, we leafed through our new cookbook and an idea grabbed us. There were various meat recipes and we got attracted to Stir Fried Szechuan Pork with bell peppers, broccoli, scallions, soy and vinegar. We decided to try this recipe with the hasahasa instead of the pork. The resulting dish is delicious with that distinctive Chinese flavor and aroma. You can do the samesubstitute fish for meat. You will be eating light and healthy.
[DatePublished] => 2002-12-01 00:00:00 [ColumnID] => 133209 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
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By Lydia Castillo | December 1, 2002 - 12:00am
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