The rice and even the adobo are more less homogeneous.what about the sinigang and its multiple ingredients? How do you check if it is well done and tasty?
it’s heterogeneous
Explaination:
hope it helps you
The rice and even the adobo are more less homogeneous.what about the sinigang and its multiple ingredients? How do you check if it is well done and tasty?
it’s heterogeneous
Explaination:
hope it helps you
