Quick and easy maki recipes

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Cebu Style Steamed Rice

Another change I made is how I processed the pork, most recipes just instruct to thinly sliced them but eating a lot of Chinese dishes tells me the texture I saw on these photos are not simply sliced and it looks like it was tenderized by a cleaver and quick fried to get that fluffy texture, doing it this way will also makes it easy to bite
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