Want a very simple recipe, very tasty and really so easy to prepare! It is a staple dish in the Philippines and you'll enjoy the soup and the green vegetables mixed in it! Try it!
Ingredients:
Pork belly - 300 grams or more
Pechay - 1 pack , dark green variety
Potatoes - boiling type potatoes, 3 pieces
Onion - 1 pc , cut into quarters
Salt
Procedure
1. Cut the pork meat into cubes.
2. Remove the pork skin and discard.
3. Boil the pork cubes in water till tender. Remove the frothy scum that shows up on the
water surface , skim them off and continue to boil the pork. Add onion.
4. When pork is tender, peel the potatoes and cut into quarters.
5. Prepare the pechay, wash it thoroughly and chop off the base of the vegetable.
6 Add the potatoes and continue to simmer. When pork and potatoes are tender, add
salt to taste and add in the pechay.
7. When pechay is cooked, serve . Serve with soy sauce for dipping.
Showing posts with label Filipino dish. Show all posts
Showing posts with label Filipino dish. Show all posts
Thursday, August 27, 2009
Saturday, August 15, 2009
Filipino cooking - Chicken and Pork Adobo
Let me share with you how to cook a popular Filipino dish. Every household in the Philippines enjoy this dish very much and it's so easy to cook.
I will explain the steps involved but I will not be so specific with measurements as most will depend on your own liking, how salty , sourly or peppery you want it to be. There are several versions of preparing adobo . Some like the dry version where the gravy is simmer ed till almost dry and the meat has absorbed most of the flavors coming from the garlic, vinegar and soy sauce. I particularly like the wet type with a bit of gravy left. The gravy is so tasty especially when mixed with steamed rice,
The ingredients are :
Pork , cut into cubes
Chicken , cut into bite size pieces or bigger if you wish
Black pepper
Vinegar ( balsamic vinegar is best )
Soy sauce ( dark)
Garlic , whole clove , peeled and minced
Pinch of salt
Vegetable oil ( about 3 tablespoons)
Bay leaf ( can substitute rosemary also)
Note : ratio of vinegar to soy sauce is 1:3 . For every 1 measure of vinegar, add 3 similar amounts of soy sauce. Quantity varies, have just enough to cover the meat.
How to cook the adobo.
Heat the pan and saute the garlic till fragrant but not burned.
Add the meat ( pork and chicken) and stir fry for about 10 minutes. Add a bit more oil if it is too dry.
Add soy sauce ( 3 parts ) + vinegar (1 part) + a bit of water.
Sprinkle black pepper, (I like to put a lot of it ) and add 1 bay leaf for fragrance.
Let simmer till chicken and pork is tender and cooked.
Add water bit by bit if the mixture becomes too dry. Use medium heat and stir occasionally.
When chicken and pork are tender and cooked, taste and add a pinch of salt if needed.
Be careful not to add too much salt as soy sauce makes it salty already.
Let it continue cooking at low heat (about 5 minutes more) till gravy becomes thickened but not dry. Remove from heat. Serve with steamed rice.
I hope you will like this recipe, Try it and you'll be amazed at the taste of Adobo!
Truly, this is a simple dish to prepare and especially when you don't have ingredients, you will need garlic only and since your cupboard is stocked with vinegar, soy sauce , pepper... there is always this bright idea to be able to convert the pork or chicken in the freezer into a quick lunch or dinner dish everyone will love. Let me know if you like it.
I will explain the steps involved but I will not be so specific with measurements as most will depend on your own liking, how salty , sourly or peppery you want it to be. There are several versions of preparing adobo . Some like the dry version where the gravy is simmer ed till almost dry and the meat has absorbed most of the flavors coming from the garlic, vinegar and soy sauce. I particularly like the wet type with a bit of gravy left. The gravy is so tasty especially when mixed with steamed rice,
The ingredients are :
Pork , cut into cubes
Chicken , cut into bite size pieces or bigger if you wish
Black pepper
Vinegar ( balsamic vinegar is best )
Soy sauce ( dark)
Garlic , whole clove , peeled and minced
Pinch of salt
Vegetable oil ( about 3 tablespoons)
Bay leaf ( can substitute rosemary also)
Note : ratio of vinegar to soy sauce is 1:3 . For every 1 measure of vinegar, add 3 similar amounts of soy sauce. Quantity varies, have just enough to cover the meat.
How to cook the adobo.
Heat the pan and saute the garlic till fragrant but not burned.
Add the meat ( pork and chicken) and stir fry for about 10 minutes. Add a bit more oil if it is too dry.
Add soy sauce ( 3 parts ) + vinegar (1 part) + a bit of water.
Sprinkle black pepper, (I like to put a lot of it ) and add 1 bay leaf for fragrance.
Let simmer till chicken and pork is tender and cooked.
Add water bit by bit if the mixture becomes too dry. Use medium heat and stir occasionally.
When chicken and pork are tender and cooked, taste and add a pinch of salt if needed.
Be careful not to add too much salt as soy sauce makes it salty already.
Let it continue cooking at low heat (about 5 minutes more) till gravy becomes thickened but not dry. Remove from heat. Serve with steamed rice.
I hope you will like this recipe, Try it and you'll be amazed at the taste of Adobo!
Truly, this is a simple dish to prepare and especially when you don't have ingredients, you will need garlic only and since your cupboard is stocked with vinegar, soy sauce , pepper... there is always this bright idea to be able to convert the pork or chicken in the freezer into a quick lunch or dinner dish everyone will love. Let me know if you like it.
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