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
It is possible to trace the history of meal recipes far back into distant history, in fact as far back as early Egypt, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Romans made use of many herbs, including some that we all recognise like basil, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including basil and rosemary. These new foods and tastes was responsible for an outbreak in manuscripts on cookery, the majority of which still exist in private libraries. During the following few hundred years, the powerful and rich strove to offer the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. However, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Adobong Manok Sa Gata (Chicken Adobo In Cocon recipe.
