My stomach couldn’t be happier earlier today as it happily digested great food that kept me giddy the whole day. I was invited to a gathering of bloggers over at the Hotel Intercon sponsored by Skycable. They re-introduced their newest product digibox that promised a whole new experience for the Skycable subscribers.
The guests were treated to a feast of sumptious dishes with oohs and aahs audible from each table for the great eats. The appetizer buffet was simply a sight to behold.
The main dishes just had the ‘melt-in-your-mouth’ factor. The chicken fricasse had the subtle hints of tomato and parsley incorporated into the creamy white wine sauce.
The succulence of this potato dish can be attributed to the chicken broth. I’m reminded of the mashed poatoes I make from the potatoes of my ‘nilagang manok’. It’s my favorite sidedish for my ‘nilaga’. The taste of the potatoes boiled in chicken broth is absolutely far tastier than when its boiled in plain water.
This dish is no different from ‘humba’ or ‘paksiw na pata’ as I grew up knowing it. I love it extremely tender and falling off the bones! The fat from the knuckles has a chewy texture and bursting with unforgettable flavor.