Adobo is considered the unofficial national dish of the Philippines. Essentially, this dish is meat marinated and cooked in a mix of soy sauce, vinegar and garlic. It is most commonly consumed in the Philippines using pork, chicken on the bone, or squid....

Preparation Methods Step 1: Drain and Rinse Carefully cut open the plastic bag and empty the contents into a strainer. The Konnyaku or Shirataki should be rinsed properly to wash off any trace of the liquid from the package. Step 2: Shape Shirataki: ...

The Konjac Yam Konnyaku (also known as the devil's tongue, voodoo lily, or elephant's foot) is an ingredient used predominantly in Japanese cuisine. Edible Konnyaku is produced from the starch of the Amorphophallus konjac, a tuber of the yam family, made by mixing...