Ingredients
1 vinegar, cider
4 garlic, crushed
1 black pepper
1 rock salt
1 kang kong, (approximately)
1 onion, chopped
3 soy sauce, to taste
1 pork, chopped
1 water
Directions
kong tops (use okra or string beans as substitutes) 2. Saute garlic,
peper, onion & pork until brown.
3. Add water and simmer until meat is tender.
4. Add kang kong and soy.
5. Add vinegar when kang kong is cooked.
Preparation Time: Nila
Servings: 4 servings
Adobo Kang Kong Recipe brought to you by Recipe Ideas
Categories: Beverage; Meat; Pork; Sauce; Sauce And Dip
The History of Recipes
It is possible to follow the history of meal recipes way back into the distant past, in fact as far as the early Egyptians, and quite possibly further than that. However, in the main part, these old records were just very simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also describes how the Roman chefs used a wide range of aromatic flavors, including a few you will know such as thyme, rue and asafoetida. Later, there are two books dating from the fourteenth century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that appears on menues today, but rather descriptions of the types of meals on the menus of the upper classes of that time. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, including spices like basil and rosemary. These new herbs and spices led to a torrent in books on cooking, some of which are now in academic collections. For the decades that followed, the powerful families of the West strove to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 20th century, recipe books are starting to become popular due to higher levels of literacy, people having increased free time and being a little richer. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Adobo Kang Kong recipe.
