Hello again,
The recipe that I am going to share with you today is one of the recipe that I always interchange with adobo before. That is why I can't forget this meal. They are almost the same, there are just slight changes with the procedure. So to start, we need to prepare our ingredients but first, I am going to make a list of definition of terms for the ingredients. So that we'll know what's the other names of the plant.
Ingredients:
Lean Meat (chicken or pork) - 1/2 kilo large cubed cut
Iodized Salt - 1/2 teaspoon
Cornstarch - 2 tablespoons
Oil - 3 tablespoons
Garlic - 5 cloves chopped
Pineapple Juice - 2-3 cups (divide into 2 cups)
Pineapple chunks - 1 cup
Carrots - 3 pieces round cut
soy sauce - 2-3 tablespoon to taste
Jícama A.K.A. Mexican Turnip - 1 piece
Bay Leaf - 4 leaves
water - half cup
Sugar - 1 1/2 tablespoons (depends on your taste)
"Nice to know:
Singkamas is a root crop that is a good source of water when you are thirsty, you can also bring this during outings because it can relieve your hunger and thirst.
Jícama also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus."
So much for the Discovery, so we continue with the procedures.
Procedure:
Sprinkle the salt to the lean meat
Roast Meat Until Half Cooked
Cut meat into small pieces
Heat Oil in frying pan.
Sauté garlic until golden colour
Add Meat and sauté until golden brown.
Add a half cup of water.
Add laurel leaf then mix.
Add the pineapple juice.
Simmer for 15 minutes or until meat is tender.
After meat is tender...
Add soy sauce sugar and the remaining pineapple juice, then mix..
Simmer until cook and until sauce is thick...
After cooking, Add Singkamas, carrots, pineapple chunks on top and cover for 5 minutes then serve.
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