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                    [Title] => Dressed-up Hasa Hasa
                    [Summary] => For P70 we got half a kilo–four pieces–of 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 hasa—hasa instead of the pork.  The resulting dish is delicious with that distinctive Chinese flavor and aroma.  You can do the same–substitute 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
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DEREK AND TINA

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                    [Title] => Dressed-up Hasa Hasa
                    [Summary] => For P70 we got half a kilo–four pieces–of 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 hasa—hasa instead of the pork.  The resulting dish is delicious with that distinctive Chinese flavor and aroma.  You can do the same–substitute fish for meat. You will be eating light and healthy. 


                    [DatePublished] => 2002-12-01 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
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                    [AuthorName] => Lydia Castillo
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Dressed-up Hasa Hasa

By Lydia Castillo | December 1, 2002 - 12:00am

For P70 we got half a kilo–four pieces–of 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...

Starweek Magazine