Text 9393, 92 rader
Skriven 2006-12-28 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Adobo warz 2
====================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> ... The universe is incomprehensible. So are Filipina cooks.

 GJ> Also secretive.

No kidding. Roslind and I know one Filipina here quite well. She is a
good cook and will not part with a single recipe. If I interrogate her
without mercy she will eventually come out with an ingredient list, no
measurements, with at least one key ingredient missing. Instructions are
also vague and incomplete.

It is my goal to lurk on that list until I learn how to make one thing
better than her so I can have the chance to refuse her the recipe! [g]

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     Title: [Pinoy-Food] Mira's Adobo
Categories: Filipino, Sauces, Chicken, pork
  Servings: 4

      1 c  vinegar
  1 1/2 c  water
           minced garlic
           whole black pepper
           chicken (or pork)
           soy sauce
           brown sugar

I just boil a cup of vinegar and a cup and a half of water. I add some
minced garlic and some whole black pepper too. Once the mixture starts
boiling, I add the chicken pieces. (My husband and I are not pork lovers
so we haven't tried pork adobo.)

Anyway... I let it boil again, with the chicken this time. I usually let
it boil for a long time, to make sure that the chicken's no longer
pinkish inside. If I'm "ginaganahan", I take out the chicken pieces and
fry them. Then, I put them back in the vinegar/water mixture. Then this
is when I add some soy sauce and brown sugar (to even out the taste).

If there are left-overs, I shred the chicken and fry them again.
Twice-cooked adobo ala Beverly Hills Deli (in Greenbelt)!

Mira del Fonso-Reverente                   

From: Pinoy Food, The Filipino Food Lover's mail list
 
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     Title: [Pinoy-Food] Erwin's Adobo
Categories: Filipino, Sauces, Chicken, pork
  Servings: 4

           Vinegar or Lemon (lemon
           gives a little tang)
           Basil leaves / Laurel
           leaves
           Whole peppers
           Crushed Garlic
           Soy sauce
           no water added

My adobo recipe is quite common. I guess you can call this the lazy way
of cooking. . . Well, works for me during my college days.

Either marinate the above ingredients with meat (chicken or pork) over
night or mix it all together in a pan with the meat and simmer and you
are done.

Kapag sinisipag well, you can fry the meat and then mix it back with
rest of the sauce from the original adobo.

Erwin Tan                                            

From: Pinoy Food, The Filipino Food Lover's mail list
 
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Cheers

Jim, in Yellowknife




... She would make a Quaker go buy a gun.
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