4.06.2010

Coco Adobo

Adobo (Pork Stew) Filipino all-time favorite.
I am not really a fan of Adobo, or any dish with cubed pork/ beef meat (I prefer thin sliced meat) but I occasionally do eat, if I have no choice (either to cook another dish or settle). Of course, I have requests on how they should cook my Adobo, I like my aunt's Adobo. There's nothing really special about her Adobo, she even puts really cheap ingredients in, but she pressure cooks it and let it cook in its marinade, until dry, and then add up the same mix of sauce again. Today the Adobo was prepared with coco sugar instead of the regular sugar, or muscovado. We are testing if the taste will be altered when coco sugar is used instead of the regular sugar.
And the verdict, hmm, nothing has changed not even a slight taste of coconut, maybe even made it tastier?!
I don't know, reaction of the vinegar to the coco sugar? or maybe because of the way it was cooked. Okay I'll let you try this one and taste it yourself, be the judge but I say to you, it has still the same aroma of the garlic, uhmm, you can even taste it just by smelling. Hits your every senses.

Ingredients:
6 cloves garlic
1 tbsp oil
½ kilo Pork kasim (cubed)
4 tbsp soy sauce
2 tbsp red cane vinegar
½ cup water
3-4 tbsp coco sugar (according to your taste)
Freshly ground black pepper

Garnish:
Scrambled egg
Asparagus

Procedure:
1.       In medium heat, sauté garlic in oil.
2.       Sear pork in garlic oil.
3.       Add soy sauce and vinegar. Don’t mix. Let it boil first before covering.
4.       Check it from time to time.
5.       Once it dries up, add water and coco sugar.
6.       Cook until tender.
7.       Serve HOT with rice and scrambled egg.

Serves 3 to 4 persons. Okay unless you liked it--- will be for single serving only.

I don't know if the nutrition facts would still be the same added the cocosugar instead the sugar (regular) but if you want to know, here's the NF of the Pork Adobo:

NF credit: mydailyplate.com

I have to take note that adding vinegar to dishes lowers the Glycemic Index plus mixing high and low GI carbohydrates produces moderate GI values.

Adding coco sugar to your favorite dishes would make it even healthier, because it has more nutritious than that of the regular sugar.

Coco Adobo recipe by chef Chris, and cocosugar by SNMC inquire thru sweetnothingscorp@gmail.com

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4.03.2010

Egg-ster Sunday: Happy Easter

Did you know that before Easter Sunday, during the fasting period and before lent starts eggs are prohibited, thus they consume all of it--- making it into pancake--- establishing the Pancake Day. And when some eggs are laid over the period, they are either boiled or preserved. Read more about the Easter Egg tradition.

Haw Flakes are Heart-thy

I didn't even know that munching this stuff when I was young could save me from heart diseases. These Haw Flakes came from Chinese Hawthorn fruits 山楂餅 which are believed and I think proven to help people with heart problems. Read some hawthorn benefits here.


Chinese are really good food developer, don't you think, they always think of what's good, or beneficial for ones health, not just developing a product that would sell because it is delicious--- I remember the story of Jang Geum of Korea--- she incorporates medicine with cooking.