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Everytime we’re at South Supermarket in Alabang, we feel challenged by the vacuum- packed "Beef for Shabu-Shabu". Then we have second thoughts because of a preconceived notion that it was a rather complicated dish to prepare, too complicated for everyday dining. Anyway, without much planned for the week, we bought a pack and examined the recipe. It was lucky we have a Japanese cookbook as well as "A Dictionary of Japanese Food (Ingredients and Culture)" where we found the English terms for some unfamiliar ingredients.


                    [DatePublished] => 2006-10-22 00:00:00
                    [ColumnID] => 133209
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                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
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FABADA ASTURIANA

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                    [Title] => Our own shabu-shabu
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Everytime we’re at South Supermarket in Alabang, we feel challenged by the vacuum- packed "Beef for Shabu-Shabu". Then we have second thoughts because of a preconceived notion that it was a rather complicated dish to prepare, too complicated for everyday dining. Anyway, without much planned for the week, we bought a pack and examined the recipe. It was lucky we have a Japanese cookbook as well as "A Dictionary of Japanese Food (Ingredients and Culture)" where we found the English terms for some unfamiliar ingredients.


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Our own shabu-shabu

By Lydia Castillo | October 22, 2006 - 12:00am

Everytime we’re at South Supermarket in Alabang, we feel challenged by the vacuum- packed "Beef for Shabu-Shabu". Then we have second thoughts because of a preconceived notion that it was a rather...

Starweek Magazine