GAMBAS RECIPE
CHICKEN-PORK ADOBO RECIPE
SINIGANG NA BABOY RECIPE
Legends:
md - medium
c - Cubic
ts - tablespoon
lb - pounds
Ingredients:
1pc 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-1″ pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
-watercress)
5 md Sampaloc (tamarind)
Instructions:
1. In a large pot, bring water and pork to a boil.
Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.
3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.
4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.
Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.
Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4-5
Enjoy your SINIGANG NA BABOY
ALA KING - Dish served with a rich sauce, flavored with wine. This rich sauce contains chopped vegetables like green pepper, pimiento or mushroom.
BAKE - To cook in an oven.
BARBEQUE - To cook poultry or meat over hot coals.
BASTE - To brush seasoned liquid or melted fat over food while baking or frying.
BEAT - To mix with a rapid rotary motion.
BLANCH - To scald, plunge into boiling water for a few minutes. Some fruits and nut meats are blanched to loosen the skin for easy removal.
BOIL - To cook in liquid kept above the boiling point.
BRAISE - To boil, bake or fry meat until brown. Then, cover and simmer with a small amount of liquid at a low temperature.
BROIL - To cook by direct heat over hot coals, under gas or electric heat.
BRUSH - To spread thinly.
CARAMEL - To melt sugar to a liquid state over low heat, until it becomes golden brown.
CREAM - To beat with a spoon or beater until soft and waxy.
CROQUETTES - Chopped cooked food held together by flour or eggs, then friend in deep fat.
CUBE or DICE - To cut into small square.
SHORTENING - To cut chilled shortening into flour, using a pastry blender or two knives, until shortening turns into pea size tossed in flour.
DREDGE - To coat well, usually with flour, bread crumbs or sugar.
DRIPPINGS - The fat and juice of cooked meat or poultry.
DUST - To sprinkle lightly with flour, crumbs or sugar.
FLAKE - To brake into small pieces by hand or fork.
FOLD - To mix gently, usually applied when adding beaten egg whites or whipped cream to a mixture.
GARNISH - To decorate cooked food in service dish.
GRILL - To cook over hot charcoal.
MARINATE - To let food stand in seasoning before cooking.
MINCE - To chop finely.
POACH - To cook in water just below boiling point.
ROAST - To cook uncovered in oven.
SAUTE - Fry in little oil.
SCALD - To bring liquid such as milk to a temperature below the boiling point.
SHRED - To cut into thin strips.
SIFT - To pass through dry ingredients in a fine sieve.
SIMMER - To cook in a liquid at a low temperature or just below the boiling point.
STEAM - To cook in a perforated container place over boiling water.
STIR - To blend ingredients together, using a circular motion.
STOCK - Liquid in which meat, fish, poultry or vegetables has been cook.
TOAST - To brown by direct heat or in a hot oven.
WHIP - To beat rapidly as to incorporate air and increase volume.
