Nakipanayam ako sa nanay ko tungkol sa espesyal na paraan ng pagluluto ng adobo niya. Pinangalanan niya ang resipi na “ Adobong Manok at Baboy.” Mula sa Bulacan ang paraan ng pagluluto ng nanay ko at isinalin sa kaniya ang paraan ng pagluluto ng nanay niya. Pinakaespesyal ang paraan ng pagluluto ng nanay ko kasi nilalagyan niya ito ng maraming bawang at asukal.
Mga sangkap at gaano karami: isang librang baboy, isang librang manok, tatlong kutsarang toyo, kalahating tasang suka, kalahating tasang paminta, tatlong dahon ng lawrel, kalahating ulo ng bawang, kalahating tasang asukal, at isang punong tasang oyster sauce.
Mga kailangang gamit: isang kawali, takip, sandok, kalan, at mangkok.
Simula, hiwa-hiwain ang baboy sa tig-iisang pulgadang kubo at ang hiwa sa manok sa tigda-dalawang pulgadang kubo. Susunod, tadtarin nang pino ang bawang. Tapos, sukatin ang lahat ng sangkap at ilagay lahat sa kawali. Iluto ito sa mababang apoy at takpan. Lutuin hanggang lumambot ito. Alisin ang sarsa at ilagay sa bukod na mangkok. Lutuin ang karne hanggang medyo pumula ito sa langis mula sa sarsa. Kung mapula na ang karne, ibuhos ang sarsa sa karne at lutuin ng tatlo pang minuto. Ngayon, handa nang kainin kasama ng kanin. Ang resipi na ito ay para sa limang katao.
I interviewed my mother about her special recipe for adobo. She calls her recipe “Chicken and Pork Adobo.” My mom’s recipe comes from Bulacan and it was passed lower from her mother. My mother’s recipe is special because she adds more garlic clove and sugar.
The components and measurements are: 1 lb of pork, 1 lb of chicken, 3 tablespoons soy sauce, cup of vinegar, teaspoon of pepper, 3 bay leaves, a clove of garlic clove, tablespoon of sugar and 1 tablespoon of oyster sauce.
The utensils needed are: a pan, pan cover, stirring spoon, stove and bowl.
First, cut the pork into 1 " cubes and also the chicken into two inch cubes. Next, mince the garlic clove. Then, measure all of those other ingredients and set it in to the pan. Prepare it on the slow fire and canopy it. Prepare it until it's medium tender then take away the sauce and set it right into a separate bowl. Fry the meat until it’s medium brown with oil in the sauce. Once the meat is totally brown, place the sauce back around the meat and prepare for several minutes. Now it’s prepared to eat with grain. This recipe feeds 5 people.
Kumusta. Gusto kong ibahagi sa inyo ang tungkol sa panghimagas o desserts na mula sa Pilipinas. Sa Pilipinas, may iba’t ibang mga panghimagas na puwede mong kainin, ano man ang hilig mo. Gusto kong ibahagi sa inyo ang mga panghimagas na paborito ng pamilya ko.
‘Yung Lola ko, ang paborito niyang panghimagas ay ‘yung tinatawag na ‘taing pusa.’ Itong panghimagas na ‘to ay ‘puffs’ galing sa kanin na niluluto sa mantika.
Pagkatapos lutuin, nilalagyan ng sesame seeds o linga ang labas ng ‘puffs.’ May diabetes ang Lola ko. Sa palagay ko, gusto niya itong ‘taing pusa’ kasi hindi masyadong matamis at hindi rin marami ang asukal, pero matamis pa rin ito na tamang-tama lang. Talagang masarap na dessert ito kung gusto mo nang matamis, pero hindi sobrang tamis. Nakakatawa rin ‘yung pangalan ng panghimagas na ‘to, pero medyo nakakadiri.
Yung Mama ko rin, gustong-gusto n’ya ang mga panghimagas na galing sa Pilipinas. Siguro mas gusto n’ya ito kaysa sa mga desserts ng Amerikano. Marami siyang paborito. Kung anu-ano - mamon, kutsinta, sapin-sapin, leche flan, sans rival, ube cake, bibingka, at sorbetes. Walang katapusan ang mapapagpilian mong panghimagas kung Pinoy ka. Sa Pilipinas, yung mas sikat na tatak ng sorbetes ay “Magnolia.” Gumagawa noise sila ng gatas na tsokolate na talagang masarap. Noong bata ako nakatira ako sa Quezon City. Pagkatapos ng klase ko, bumibili ako ng gatas na Magnolia o kaya sorbetes sa mga sorbetero sa labas ng eskuwelahan ko.
Yung Papa ko naman, ang paborito n’yang panghimagas ay mas simple at natural. Gustong-gusto n’ya ng buko dyus. Naaalala n’ya noong bata s’ya at walang masyadong pera yung pamilya n’ya, at ang buko dyus ang panghimagas n’ya. Iniinom n’ya ito diretso galing sa buko. Noong nagpunta siya rito sa Amerika, gusto pa rin n’yang uminom diretso galing sa buko ayaw n’ya ‘yung processed at pre-packaged na buko dyus, kasi iba raw yung lasa. Hindi raw kasinsarap.
My Grandmother’s Favorite Dessert
Hello, I must let you know about desserts in the Philippines. Within the Philippines, there are various types of desserts to nibble on,
whatever your likes are. I must let you know about the favourite desserts of my loved ones.
My grandmother, her favorite dessert is known as “poop of cat”. This dessert is really a grain puff that's cooked in oil.
After it's cooked, sesame seeds they fit around the outdoors from the puffs. I believe my grandmother likes this dessert because she's Diabetes. This “poop of cat” isn't too sweet and doesn't have lots of sugar, but it's still sweet nevertheless, and also the sweetness is simply right. This is actually a tasty dessert if you want sweetness, but little sweetness. The this dessert can also be funny, but it's quite gross.
My mother also likes desserts in the Philippines. I believe she likes them greater than American desserts. She provides extensive favorites. All sorts - mamon, kutsinta, sapin-sapin, leche flan, sans rival, ube cake, bibingka, and sorbetes. There's no finish for your dessert choices if you're Filipino. Within the Philippines, typically the most popular sorbetes brand is “Magnolia”. Additionally they make milk and chocolate which are really tasty. After I would be a child, I'd buy Magnolia milk or possibly sorbetes in the dessert vendors outdoors of my school.
Now my dad, his favorite dessert is much more easy and natural. He really loves coconut juice. He remembers as he would be a child and the family was without much cash and coconut juice was his dessert. He'd drink it right out the coconut he didn’t want processed and pre-packaged coconut juice while he stated the flavour differs. He states it's not as tasty.
