A recipe for love
It seems I'm on a roll. Recently, I've set up a couple of friends who are now dating, given relationship advice to a younger officemate, and I helped someone throw the perfect date.
A couple of weeks ago, Urk's buddy GJ came over to ask for Urk and his boyfriend Louie help because he was setting up a surprise candlelit dinner for this girl he was seeing. While they were talking, the two were proving to be quite useless, so I had no choice but to jump in. I told him how to set up the place, what food to serve (from the appetizer to the main course to the dessert), and how to go about the whole date. I also told him how to cook adobo cream pasta, which was to be his secret weapon.
Anyway, I heard from Urk today that the date was an unqualified success, and that the adobo cream pasta was to die for.
So, you want to know how to cook the adobo cream pasta and impress the hell out of your date too?
I would give you the recipe, but really, there is no recipe, just general guidelines. It's really so simple and stupid that it's unbelievable how good it tastes.
- Cook adobo
If you don't even know how to cook adobo, well, you probably have no business being in the kitchen in the first place. Ask your mom. The recipe works with both pork and chicken, but pork usually makes for yummier flakes.
- Leave the adobo in the fridge for a couple of days
Old adobo just tastes better.
- Toast the flakes
Slice up the adobo with your hands (himayin ang adobo ng inyong kamay). Pan-fry until brown and crispy. Make sure you save the adobo sauce.
- Make the sauce
Take the excess oil out. Mix the flakes, the adobo sauce, all-purpose cream, and beef cubes. Simmer for about ten minutes.
- Use half a cube of beef boullion for each 250g pack of all-purpose cream.
- Each 250g pack of all-purpose cream is enough for about 200g of spaghetti noodles.
- Nestle cream works better than Alaska cream because of better texture.
You can probably find many other recipes in cookbooks or over the internets, but you can't find anything simpler than this
Labels: awesome, cooking