~ RESOURCES ~

The little pulutan book by Gene Gonzalez
The New Filipino Cookbook by Liberty commodities, corp 1998
The 20-minute cookbook by Carlos Lorenana and Celeste Lorenzana

http://www.xiquinho.com – Recipes @ xiquinho.LIVE

FILIPINO RECIPE ~ APRETADA ~

PINOY APRETADA INGREDIENTS

1 pound chicken
1 pound pork — fat removed
1 tablespoon butter or margarine
1 clove garlic — minced
1/4 cup onion — diced
1 stalk celery — sliced
1/4 head cabbage — chopped
1 each carrot — peeled and chopped
8 ounces vermicelli
Accent seasoning mix — to taste
salt and pepper — to taste

PINOY APRETADA PROCEDURE

• Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meats to pan.

• Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli.

• Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin.