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.
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