Anatomy of a Dish
by Forley, Diane and Young, Catherine Diane Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism...

1. MECHADO (FILIPINO BEEF STEW) Cook beef, garlic, onions, ... from heat. Category: Main Dishes Serving Size: 6 Ingredients: 9  (chunks .. leaf .. sauce ...)

2. CHICKEN ADOBO FILIPINO DISH (CAN USE PORK INSTEAD) Mix all ingredients by hand in a pot. Marinate for about 5 minutes. Boil slowly and covered until meat is almost cooked. Do not stir. Remove cover. ... Ingredients: 9  (corn .. garlic .. leaf .. optional .. sizes .. vinegar ...)

3. CHICKEN ADOBO (Filipino Dish) Clean chicken and cut into pieces. Season with salt and pepper. Place in a saucepan and add the bay leaf, garlic and vinegar; let simmer until ... Ingredients: 8  (leaf .. oil .. pieces .. salt .. vinegar ...)

4. CHICKEN FRITADA (Filipino Dish) Saute garlic in oil until brown. Add onions and tomatoes; cook until sauce is formed. Add chicken and pork; season with salt and pepper. Cook over ... Ingredients: 11  (oil .. optional .. pieces .. thinly ...) ADVERTISEMENT

5. ADOBO Place chicken in pot or steamer and add the remaining ingredients. Steam for 35 minutes or longer until done, turning chicken occasionally. Can put ... Ingredients: 9  (close. .. cut-up .. dish. .. garlic .. sauce ...)

6. LUMPIA (Filipino Dish) Ingredients: 9  (beef .. carrots .. onions .. potatoes .. wrappers ...)

  top of page