Text 22217, 83 rader
Skriven 2012-03-09 09:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: far flung 350
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 ML> All proteins are equal, but some are more equal than others.
 ML> See the recipe below and imagine it with chicken or roaches.
 DD> Chicken, yes. Roaches still gonna trip my squeamishness trigger.

Rumor has it they're not all that bad-tasting.

 DD> HUH? I thought Cook's Illustrated was self-satirizing. When your
 ML> Not intentially, is it?
 DD> Well, no. But, then, neither is Rush Limbaugh.

There are intentional self-parodies. One has to have a
real sense of humor, though, to pull it off. I think you
also have to be plump. Bill Gaines. John Belushi.

 DD> Apparently still is - I passed the Adobo recipe in front of Glen and
 DD> he spit up on it. The dish itself looks decent and I would probably
 DD> enjoy it. But, it ain't "authentic".

There's authentic and there's authentic. Adobo just means
vinegar marinade: the classic ingredients are protein,
souring agent, salting agent, garlic. I don't like it that
way and have made it only a few times, always adding onion.
If I ever make it again I will add onion. Coconut would
smooth the dish out in a way similar to onion.

 ML> Do not trust a waspy WASP in matters food-related.
 ML> Just don't.
 DD> You kidding? I don't trust anyone as WASPish as Christopher Kimball.
 
I think he was a Yalie or Princeton something as well, ugh.

Filipino Adobo Recipe with Shrimp
Cat: shellfish, main
Yield: 4 servings

1/4 c water
1/2 c vinegar
4 garlic cloves, chopped
1/4 ts black peppercorns, ground
salt or patis (fish sauce), to taste
1 lb shrimp (I like the shells on for added flavor)
2 cn coconut milk (I used light)

During college, I would always anticipate a visit back
to my parents' house for a home cooked Filipino meal.
But now that I'm long finished college and married I
have to (gasp!) cook Filipino food myself. Adobo, a
traditional stew in Filipino households, is meat
marinated in garlic and vinegar then simmered together.
The most common adobos are chicken and pork. I love
them both but this time I wanted to try it with shrimp
in coconut milk, or Adobong Hipon Sa Gata.

There are many different variations depending on what
region you're from in the Philippines. When my mom
made it, she never added coconut milk but I like the
addition because it makes the vinegar sauce thick and
creamy. Either way, both versions are delicious. When
the adobo is finished cooking, serve the shrimp and
coconut sauce on top of steamed rice.

In a medium size pot, combine water, vinegar, garlic,
pepper, and salt. Mix in shrimp and cover with lid.
Marinate for an hour.

In the same pot, place on stove and turn heat on to
medium. Cook shrimp mixture with the lid off until
the liquid is reduced by half, stirring frequently.
Stir in coconut milk and allow sauce to thicken,
about 20-30 min. Season with more salt and pepper,
if needed. Serve with steamed rice.

M's note: M would shell the shrimp and cook the
shells and marinade together, then remove the shells
after a few minutes and add the coconut milk and
finally, 10 min before serving, the raw shrimp.

The shells can be deep fried for a crunchy snack.

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