Influences (or Why I Write the Way I Do)

Natalie Goldberg (free-flowing writing)
Clarissa Pinkola Estes (wild woman writing)
Jane Hutchison (direct-to-the-point writing)
Ernest Hemingway (simple words writing)

Monday, July 11, 2011

Lamb Adobo

The technique is to not thaw the meat* (so from the deli, wash the meat lightly then store immediately inside the freezer).  Fry the still frozen meat in olive oil for about 5 min on both sides.  When the meat has separated, transfer everything to a strainer placed over a bowl, to separate the meat from its juices. On the same frying pan, put a little olive oil then saute garlic and white onions. Add back the 'dried up' meat and fry for about 5min, or until the sweet pungent aroma of the lamb is released.  Put the juices back to the pan and season with organic soy sauce (about 5 tbsp), apple cider vinegar* (about 5 tbsp), pepper and bay leaf (3 pcs).  Do not add water as the meat will cook in its own juices.  Cover the pan and simmer for 1 hour under low heat (No. 2 in gas stove). Check occasionally to check whether drying up or not (water may be added at this point as desired, e.g., 1/4 cup). But do not disturb the dish to allow the vinegar to work through the meat.  After 1 hour, further seasoning may be add to one's taste.*  Serve with veggies like choy sum, celery or carrots. C'mon, let's eat!

*Got this tip from 'somewhere' (Master Chef? Connie Veneracion? Just forgot.) The purpose is to get as much of the meat juices as possible.  
* This is optional. White vinegar or lemon juice could be used. Will try the latter next time. 
* Mint or rosemary could be added to reduce the 'wild' taste of lamb.

No comments: