Ingredients
YIELD 4 SERVINGS
1 each tb oil
1 each garlic clove, minced
1 lb pork, sliced in small pieces
1/4 tsp pepper
1/4 tsp monosodium glutamate
4 each tb patis
4 each tb msg (optional)
1 medium onion, sliced
1 medium tomato, diced
1 each tb dried shrimp, opt'l
1 cup button mushrooms
1 cup water
1 small white squash (opu), sliced into 1 x 1/4 inch
3 lb kabatiti (sequa), peeled and cut into 1/2
Directions
On medium-high heat, brown garlic in oil. Add pork, pepper, MSG and 2
tbsp. patis. Cook until pork is lihtly browned. Add tomato, onion and
dried shrimp, stirring until onion is done. Add mushrooms and water.
Bring to boil. Add sliced squash and remaining patis. Simmer on
medium heat for 10 minutes or until squash is done. Serve hot. Makes
approximately 5 servings.
Servings: 1 servings
Pork Tabungao (White Squash With Pork) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Squash; Vegetable
The History of Recipes
It is possible to track the history of `recipes` far back into history, at least as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just very simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to food historians are a few clay tablets in ancient Sumerian 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 drinkers feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few you will know for example bay, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the East, including spices like basil and rosemary. These new foods and spices created an outbreak in recipe manuscripts, some of which are now in private cookery archives. During the following few centuries, the powerful and wealthy houses strove to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and writing down the recipes of their peers. By the advent of the 1900s, cook books are starting to become popular mostly as a result of increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Pork Tabungao (White Squash With Pork) recipe.
