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how to cook delicious Pasta
What You Need
- water
- large pot
- pasta
- salt
- tongs
- colander
Follow These Steps
- Boil water in a large pot
To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles. - Salt the water with at least a tablespoon—more is fine
The salty water adds flavor to the pasta. - Add pasta
Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot. - Stir the pasta
As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot). - Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy. - Drain the pasta
Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking.
How to Cook Pork Adobo
Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn’t really much different from adobo made solely of chicken or pork but since we are combining two types of meat that has varying cooking times, I like to brown my pork (which requires longer cook time) a bit before I add the chicken to prevent one from falling apart while the other sufficiently tenderizes. Give this dish a try for dinner tonight and let me know what you think.
Ingredients
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
- 1-1/2 pounds chicken, cut into serving parts
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
- 2 bay leaves
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.
Loyalty's Cooking Style 