Los Angeles Times |
How to make the Filipino dessert halo-halo like a world-class pastry chef
Los Angeles Times Recipe: Halo-halo ». “It's a very traditional dessert,” said Manzke, “but we didn't want to make it too traditional; we wanted our own spin on it.” So instead of using ube ice cream (“ube is very predictable”), the distinctive purple made from yams ... |
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