Sa lugar ng Iloilo kung saan libangan at hanapbuhay ng mga tao ang pag-tatanim ng mga gulay sa kanilang bakanteng lupa sa paligid ng kanilang bahay. Isa sa kanilang tanim ay ang puno ng ATSWETE.
Lalo na sa lugar ng Dumangas kung saan ako nagmula.Karamihan sa mga tao doon ay may tanim na atswete dahil masarap ito pampakulay sa pagkain gaya ng Tinolang manok, Afritada, java rice at iba pa,ginagamit din ito sa adobo.
Sa mga hindi pa nakakaalam ng lutong adobo with atswete,para po sa akin, napakasarap kaya gusto ko po ibahagi ang aking natutunan sa pagluto nito.
Katunayan paborito ito ng aking mga kaibigan dito sa Maynila. Ito po ang mga sangkap ng Adobong Iloilo base na din sa tatay ko, dahil ito ang kanyang specialty. Madalas na ginagamit namin ay Natural na suka (galing sa niyog).
MGA SANGKAP:
1 Kl. Adobo cut Pork or Adobo cut Chicken
2-3 kutsara mantika
1 ulo ng bawang (dinikdik)
1 buo onion (hiwa)
1/4 tasa ng suka
5 dahon ng laurel
1/8 kutsarita ng pamintang durog
1 pack small magic sarap
1 kutsara ng atswete
3-4 nilagang itlog or 10 itlog ng pugo
2 sili labuyo (optional)
asin panlasa
Ihalo sa mainit na 1/2 cup water pag-chiken or 1 cup hot water pag-pork ang atswete
(SET ASIDE)
PARAAN NG PAGLULUTO
1. Igisa ang sibuyas sa mainit na mantika, isunod ang bawang
2. Ilagay ang baboy/manok.Haluin ng ilang minuto hanggang maging kulay brown ang karne
3. Ilagay ang tubig n may atswete at hayaan hanggang kumulo (30 mins. pag pork at 10mins. pag chicken)
4. Lagyan ng suka at pakuluan hanggang 5 minuto.
5. Ilagay ang paminta,dahon ng laurel, magic sarap. sili (kung nais ng maanghang)
6. Haluan ng asin ayon sa panlasa
7.Ilagay ang nilagang itlog at haluin
Ihain habang mainit kasama ng kanin
COOKING TIPS FOR BEGINNERS, Food safety preparation
Without basic cooking skills, even the simplest dishes can blow up in the face of a less experienced person, and then your face won't look very good because it'll be covered in tomato sauce and failure. Some of us grew up in the kitchen with our parents and lolos and lolas (grandparents), learning the secrets of treasured family recipes. And years later, all grown up, we are at ease trying new recipes, creating our own versions, and happily sharing the creations with family and friends.
For starters, it is very important to wash them thoroughly with soap and warm water before cooking, after touching the bin, going to the toilet, and after touching raw food.
Raw meat, including poultry, can contain harmful bacteria that can spread easily to anything it touches. This includes other food, worktops, tables, chopping boards and knives.
When choosing the recipes and ingredients, you have total control over what you are eating.
Start out by choosing an easy recipe with just a few ingredients. Learn one really good dish (or simple menu) start-to-finish.
Pat the meat dry before adding it to the pan – the less moisture on the outside, the better chance that you'll have a crisp crust on the outside. Cooking food at the right temperature will ensure that any harmful bacteria are killed. cut into the middle to check that the meat is no longer pink, the juices run clear and steam is coming out.
The foods below need to be cooked thoroughly before eating: Poultry (chicken, manok, including chicken liver), pork (including offals, intestines, liver) burgers, sausages
Familiarize yourself with basic cooking terms by reading cookbooks or watching cooking shows.
Follow the instructions in the recipe as closely as possible the first time. You can then modify it to your taste preference when you make it again.
Have everything ready before you start cooking, including having ingredients measured out.
Another important tip for a beginner cook is to clean as you work. When you leave your workspace a mess with leftover ingredients, trash, etc., you tend to forget what it is that you're working on
Cooking is all about having fun, experimenting, and enjoying the process. Even the best cooks have recipes that fail.
