this is a filipino dish that i like to cook. it's called squash in
coconut milk. when i make this i don't really measure the ingredients.
so it depends on you on how much you use.

acorn squash
coconut milk
garlic
onions
string beans
shrimp (optional)
salt (to taste)

before starting prepare the following: dice the squash and chop the
onions and garlic

1) put a little bit of oil in a pot. when hot, put garlic in. after a
minute or so put in the onions.
2) when the onions become transparent put in the squash; cover.
3) after about 5 minutes put in the coconut milk; cover. stir from time
to time.
4) when the squash begins to become tender, put in the string beans.
stir.
5) after a few minutes put in the shrimp.
6) put in salt and adjust the taste.

Yeah!!!!! I have written this one down, Jose! It sounds so good

tocino

Ingredients:
1 lb pork shoulder
13 tsp sugar
4 tsp salt

Directions:
1.Blend sugar and salt well in a bowl.
2.Coat meat pieces with the mixture.
3.After all the meat is coated put everything back in the bowl.
4.Put hands in the bowl and mix and massage meat until all the salt and
sugar have melted.
5.Put meat in a container and put in refrigerator.
6.The longer the meat marinates, the better the flavor.
7.To cook, put meat in boiling water.
or
Sautee the meat in a small amount of oil.

kare kare

Ingredients:
1 k meat(beef, tripe, or chicken) *only one type*
1 garlic, minced
2 onions, small diced
1 k peanut butter
salt-to taste
2 pcs eggplant, medium diced
10 pcs string beans, cut into 2 in. length
10 pcs okra

Directions:
1.Boil meat* with water and a dash of salt, until tender.
2.Drain, save the broth
3.Melt the peanut butter in 2 cups of hot water, until creamy in
texture. Add 2 more cups of water.
4.In a pot, heat 1/4 cup cooking oil on high heat. When heated, put the
garlic, and onions.
5.When light brown, add meat, simmer for 5 minutes.
6.Boil the broth.
7.Add the creamy peanut butter. Continue stirring until peanut butter
melts. Put on low heat. Stir occasionally for 20 mins, making sure
peanut butter does not stick to pan. Keep on stirring until creamy and
saucy.
8.Boil 4 cups of water in a separate casserole. Put the vegetables when
the water boils. Put 1 tsp of oil. Put okra, then string beans, then the
eggplant.
9.When the vegetables are halfway cooked, drain.
10.Put the kare kare on a bowl and add vegetables on top.
*when using chicken do not do step 1

adobo

Ingredients:
1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soysauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil

Directions:
In a deep skillet, brown pork in oil.
Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and
water. Bring to a boil, lower the fire and cook uncovered for 10
minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobo sauce.
Serve hot.

chicken adobo

Ingredients:
1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs
or wings.
1 cup white vinegar
1 head garlic (firmly chopped) portioned into two
3 pcs. laurel (bay leaves)
1 cup water
1 teaspoon peppercorn
3 tablespoons oil


Directions:
In a deep skillet, brown chicken in oil. Add vinegar, soy sauce, first
portion of garlic, laurel, peppercorn and water. Bring to a boil, lower
the fire and cook uncovered for 10 minutes. When it gets too dry just
add 1/2 cup of water. Cover and let simmer until chicken becomes tender.
In a deep pan, cook remaining garlic until it becomes soft golden-brown.
Add the chicken and cook until lightly crispy and pour the rest of the
adobo sauce. Serve hot.

thanks barbie...enjoy!!

authentic filipino cuisine. i love you.

chicken/pork adobo

3 lbs pork (and/or chicken)
1 head garlic (chopped)
1.5 cups vinegar
2 bay leaves
2 tbsp peppercorn (whole)
salt to taste

put ingredients all in a pot and heat.

OK just wanna say sure these are the basics, and that the most important things to do is to use more then more than one head of garlic, marinate the chicken and or pork for more than half a day, and if you would like an extra kick to this National Filipino Dish, Add a little of your favorite crunchy peanut butter to the adobo when it is nearly cooked. This is if it is Adobo with Sauce, and not dry Adobo.

In the Philippines, there are many ways of cooking this, and this suggestion is used in a Five-Star Hotel in Manila. Just so you know.

thanks for the tip..i'll try it out soon