The famous Pork AdoboPork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. The standard accompaniment to adobo is white rice.
Fresh Mustard Leaves (Mustaza) SaladThis is definitely home grown. Part of the preparation is squeezing the juice out of the Mustard leaves (native from the Philippines). The purpose is to get rid of the spicy and bitter flavor.
For me, the original flavor from the chopped leaves adds a little kick to the salad. I choose to eat it fresh with tomatoes, onions, some vinegar and salt. Also perfect for grilled and fried dishes.
For me, the original flavor from the chopped leaves adds a little kick to the salad. I choose to eat it fresh with tomatoes, onions, some vinegar and salt. Also perfect for grilled and fried dishes.
8 comments:
thanks for your post that I learned something, hindi ko alam na yung mustard pala eh mustasa,meron kasi dito pero di ko binibili,ngayon alam ko na :)
Hi willa! I'm glad this post was veru useful .:D
The Pork Adobo looks great, I should have tried it when I was in Hawaii.
The Pork Adobo looks great, I should have tried it when I was in Hawaii.
I have not tried eating the mustasa as salad but I have tried it in my soup.
Hi Nao! you should try it when you get a chance again. yummy!
Hi Ms. Ebie! I want to try the soup you mentioned :)
ay naku sa lahat ng niluluto ko dito ako palpak sa adobo dko ma perfect minsan maalat basta diko makuha yung luto ko jan ewan ko gusto pa nman medyo nag oily kunti kaso wala as in palpak huhuhu
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