Fresh garlic

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

fresh garlic

If there is one thing I cannot do without, it’s garlic. I can live without onions and tomatoes but not without garlic. There are generally two varieties of garlic that you’d find in Philippine markets — the smaller native garlic is more pungent and has a stronger flavor. The imported Taiwan garlic is sweeter with a more bland flavor. My problem with the native garlic is the difficulty in peeling them because of their small size. The Taiwan garlic is easier to handle but you have to give up so much on flavor.

January 16, 2008  Print This Post   
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