Add the coconutmilk,salt and pepper then simmer for a minute and turn off the heat. Saute the garlic and onion, then add the chopped chili then continue to saute for a minute
Larded in Spanish cooking means oil from pork’s fat or pork fat per se or the other one is marinated with something, so there is a procedure incooking mechado which makes it different from menudo, afritada and caldereta because these dishes are almost the same with each other
If it is already tender and still has a lot of water increase the heat to make the soup evaporate making the adobo just saucy like the one in the picture
The spiciness lends well and sort of masks the 'gamey' taste of the goat's meat and since it's quite tough the dish benefits from the long simmeringmaking the sauce quite rich
Saute the garlic then add the pork, soy sauce, vinegar, and black pepper, then let simmer over medium heat, then pour in the water and simmer until meat is tender
Sauce. Fresh Spring Rolls. Then add the cornstarch and salt, and whisk until well dissolved. For a more informalgathering, place everything on the table and allow diners to create their own spring rolls
This dish is somewhat similar to other Filipino dishes such as the Kaldereta, Estofado, and as well as the Afritada because of the base ingredient used which is tomato sauce
Some shrimp paste for dippingsauce ( sawsawan). salt and pepper to taste. It's been a long that I dreamed of cooking this dish but it's only today that my ingredients were completed
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