Middleburgh Eats Filipino
Pushing back the gastronomic envelope, today, I ate Filipino. A filipina in my office very kindly lent me her grandmother's cook book (don't you just love it!!) and shared some photos from home. I appreciated both and have decided to also share them with the boys in Dublin.
ADOBADONG CARNE
Ingredients(for 2-3)
- 450 gm 2" cubed stwewing beef
- 0.25 cup vingar
- 0.25 cup water
- 2 cloves garlic minced/finely chopped/macerated
- 3-4 peppercorns crushed
- 0.5 teaspon salt
- 6-8oz can Coconut milk (the thick stuff)
- 1 hot bannana pepper - whole !!! (look 'em up on internet !!)
- 1" slice ginger julienne'd
serve with plain boiled rice, broccoli or similar, and SAN MiGUEL beer (BUT NOT LITE)
Method
- bung everthing except coconut milk into apot and bring to boil
- lower heat simmer for an houe or until meat is tender making sure it doesn't burn ie add more water if necessary but don't flood.
- after 30 mins simmering remove perper and set aside
- When meat is tender and liquid cooked down add the cocont milk and simmer for 5 mins
- return the hot peper: For a real kick crush against the side of the pot with a spoon to make the sauce hotter
According to colleagues, she was a former child actress who comes from Tondo, Manila, went to St. Vincent’s School and allegely had diffcult teens. Doesn't show ..... but can she cook ??
Posted at 11/19/2006 11:08:00 AM by David Middleburgh
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