Category : International Cuisine
Author : Guest
Hits : 4319
Date : 06/07/2003
half kl. diced pork diced pork liverminced garlic minced onion 2 pcs. laurel leaves 3 tbsp oil half-cup vinegar 3 tbsp patis 2 cups stock 1 cup frozen pig blood 4 long green peppers 2 tsp sugar 1 tsp salt half tsp black pepper
Simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. Heat oil in a casserole and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in the vinegar and boil without stirring. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
Good quality cucumbers are an even dark-green color, firm and relatively thin but can be either long or short.
Avoid cucumbers that are soft, (...)
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