Text 22240, 116 rader
Skriven 2012-03-10 14:51:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: A LITTLE HUMOUR 20310
=============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> I don't know how authentic this recipe is - we'll have to ask Glen as
 DD> he has more direct experience with this sort of thing. But, it looks
 DD> good.
 DD> Title: Filipino Chicken Adobo
 GJ> Not very authentic.

Really, I suppose there is no such thing as an "authentic" adobo, as
every Filipina would have her own version which she would claim as
being authentic.  My version is my take on what my late wife used to
cook.  It was probably her grandmother's, modified.

 DD> 7 oz (1/2 can) coconut milk
 GJ> Coconut milk is not used in adobo.

I should have said that I have not come across adobo with coconut.
And of course if they did make it, no one would ever use a can.  To
get it, you go to the palenke and choose a nut from the vendor's pile.
He then cracks it into halves, allowing the juice to flow down the
drain, as there is little or no flavour in the juice of a mature nut.
Each half is thrust up against the rotating cutter of his machine and
the shredded meat collected in a plastic bag.  Back home, water is
added and the mix hand-squeezed to extract the milk/cream.  The first
lot extracted that way (none of this "muslin bag" nonsense; you just
hold your hands just so) is the thick cream, then more water is added
and you get the milk.  When you have finished, you give the rest of
the expired coconut to the chooks or the pigs.

 DD> OK. I learned something today.  
 
 DD> 6 tb Apple cider vinegar
 GJ> Palm vinegar is usual.
 DD> As the dish was made in America - palm vinegar is fairly rare and
 DD> cider vinegar much more common. That is an understandable substitution.

In Australia I usually use the palm stuff from the local Lucky Asian,
but ordinary white vinegar made from sugar cane will work.
 
 DD> Adapted from the March/April 2012 issue of Cook’s
 DD> Illustrated. Serves 2 and can easily be doubled.
 GJ> Much too fancy-pantsy, and lacks ginger!

 DD> The recipe was automatically suspect as it was from Cook's Illustrated
 DD> - a *VERY* pretentious effort published is support of the artsy-fartsy
 DD> (and also uber-pretentious) sort-of cooking show on National Public
 DD> Radio -- "America's Test Kitchen". The (ahem) person who runs both
 DD> would have been a proctor's nark in an English Public School - if you
 DD> get my meaning.   Bv)= 

It looks like that!

 GJ> The recipe that I use, and which has been favourably commented on by
 GJ> many adobo-experienced housewife Filipinas and Burt etc in 2007 is:-
 
 GJ>       Title: Chicken and Pork Adobo
 DD> Uuuuuhhhhh, approved by me, as well.

Yes, I know, but I particularly appreciated Burt's views as he said
that he hated liver, but liked my adobo, which included pig liver.

 DD> Searching through my listings of adobo - I find only one which has
 DD> ginger as an ingredient. And it has coconut milk as well. There is
 DD> another with coconut milk but no ginger titled as "Adobong Manok". This
 DD> is the one I have made a couple times and was enjoy by my guests both
 DD> times ... 

"Manok" = chook.  "Baboy" = pig.

 DD> Title: Chicken Or Pork Adobo
 DD> Categories: Filipino, Poultry, Pork
 DD> Yield: 8 Servings
 DD> 
 DD> 1 c  White or cider vinegar
 DD> 1 c  Water
 DD> 2 tb Garlic; peeled, crushed
 DD> 2 ts Salt
 DD> 2    Bay leaves
 DD> 1/2 ts Fresh ground black pepper
 DD> 3 lb Chicken; cut up *
 DD> +=OR=+
 DD> 3 lb Pork butt; in cubes *
 DD> Soy sauce
 DD> Oil
 DD> 
 DD> * Or one and one-half pounds of each
 DD> 
 DD> Add vinegar, water, garlic, salt, bay leaves and pepper
 DD> into a large casserole. Bring to a boil. Add the meat,
 DD> cover and bring to a boil. Simmer and cook for about 30
 DD> minutes. Sprinkle liberally with soy sauce and cook for
 DD> an additional 10 minutes.

I prefer to add a fair amount of dark soy at the beginning, so that it
permeates the meat.

 DD> Remove meat and reduce sauce. Remove sauce to a bowl. Put
 DD> oil in casserole and brown cooked meat. Drain oil from the
 DD> casserole and return the reduced sauce back with the meat.

After you brown the meat, remove it and brown the boiled garlic and
ginger.  Note that you will have kept the garlic cloves whole, but
partly crushed, and the ginger will be in thin slices.  Then you
return the meat and sauce to the pot to finish cooking.

When eating, try to be polite to your guests and let them fish the
sauce for the garlic and ginger, as they are quite delectable.
Although it hurts, it is polite to share them.

 DD> Serve with rice.

Of course.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)