3 lb chicken cut into pieces
1 1/2 cup apple cider vinegar
6 tbsp garlic (finely minced)
1/2 cup soy sauce
1 tsp black pepper(freshly ground)
2 bay leaves
1 tbsp peppercorns
1 tbsp brown sugar (optional)
12 oz coconut milk (1 can)
1 salt or patis to taste
Directions
Combine all ingredients in a sauce pan and marinate for two hours.
Boil mixture till chicken is tender. Separate sauce from chicken and
broil chicken until brown. Reduce the sauce over moderate heat to
half and pour over chicken.
Serve Hot with rice.
Mark Soennichsen
Servings: 5 servings
Adobong Manok Sa Gata (Chicken Adobo In Cocon Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have proved the existance of recipes way back into the distant past, in truth as far into history as early Egypt, and maybe further still. In practice though, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient cooks were skilled in the use of a wide range of spices and herbs, including some that we all recognise for example basil, rue and parsley. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like basil and coriander. These new culinary innovations created a torrent in manuscripts on food, the majority of which are now in private cookery archives. Over the following few centuries, the families of Europe competed to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down the recipes of their peers. When we get to the 1900s, cookbooks were highly popular as a result of more people being able to read, people having increased free time and having more money. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Adobong Manok Sa Gata (Chicken Adobo In Cocon recipe.
