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Gata kabute sa di Adobong (adobo dei funghi in crema della noce di cocco)

30 agosto 2006 | Cucinando per uno, Alimento Filipino, Ricette di verdure | Osservato 13.147 volte

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Due delle entrate che ho perso quando tutti i miei blogs sono andato giù dicembre scorso erano le ricette per il adobo dei funghi e kabute del guinataang (funghi in crema della noce di cocco). Itching per ripeterlo ma non è stato funghi freschi d'individuazione facili ultimamente. Quale supermercato siamo stati, i funghi erano vecchi, genere di appassito di con i punti scuri. L'ultima volta che potevo ottenere grandi, funghi di tasto lisci e bianchi, io ha deciso unire le due ricette che avevo perso più presto. Ergo, gata kabute sa del adobong o adobo dei funghi in crema della noce di cocco.

cresce rapidamente il adobo in crema della noce di cocco

Non è lo stesso del cucinando il adobo del pollo o del porco. I funghi sono fatless e non potete farli estrarre il grasso non importa come lungo li cucinate. Soltanto renderete loro lo shrink se li cucinate per troppo lungo. Non aggiungete la salsa che di soia i uni o i altri- funghi brunano in olio veloce ed aggiungere la salsa di soia renderà al piatto cucinato ugualmente l'oscurità lontana al sembr attraente. quella media che questa è qualcosa complicata quel adobo della carne? Realmente, no. Ciò è più facile e più semplice.

Ho usato l'aceto del riso per questa ricetta a causa del relativi aroma meno pungente e sapori più sottili. È alright di usare paombong del sukang nel cucinarlo la carne ma scopra che ugualmente overpowering per la cottura dei piatti vegetali. Inoltre ho usato il pepe bianco a terra per lo stesso motivo.

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Comments

25 responses on 'Adobong kabute sa gata (mushrooms adobo in coconut cream)'

  • phynkee on Aug 30, 2006 at 8:08 pm

    i’m not a fan of mushrooms, but i should give this a try, since mushrooms are widely available here in china. mura pa. kya lng mukhang mamamahal ako sa cocomilk, they’re sold in cans, imported from thailand pa, hehehe.
    looks delicious!

  • Connie on Aug 30, 2006 at 11:15 pm

    hala, mahal pala cocomilk dyan…. if you can get the powdered cocomilk, might be cheaper.

  • Mik on Aug 31, 2006 at 3:00 am

    Sass, how timely! I saw huge button mushrooms at the supermarket hehe lam ko na yung ulam ko bukas hehe… do you think these would be good with portabella mushrooms as well?

  • Mik on Aug 31, 2006 at 3:06 am

    Hehee nevermind, my husband just said they come from the same strain :P

  • john_galt on Aug 31, 2006 at 6:36 am

    Hi, may I copy/paste your adobong kabute recipe?
    I’d like to surprise my wife with my culinary “skills”.

    thanks

  • Connie on Aug 31, 2006 at 10:58 am

    Mik, I think too portabella mushrooms will work. Wag lang Shiitake because of the strong flavors.

    john, of course you may! that is private use. wow, I wish my husband would copy paste something here and surprise me one of these days hehehehe

  • Wendy on Aug 31, 2006 at 1:33 pm

    Something great about mushrooms is that they are really high in potassium which helps make up for all the sodium in manufactured foods.

  • john_galt on Aug 31, 2006 at 2:04 pm

    Thanks, I knew I’d learn something new each time I surf the net.
    At the moment, lechon paksiw pa lang ang favorite ng misis ko na luto ko.
    Have a nice day… :)

  • Tong on Aug 31, 2006 at 2:06 pm

    Hmm, I think the button mushroom and portabella mushroom will not give you the same flavour. Button mushroom texture will be finer and smoother and absorb external flavour more readily than portabella.
    Portabella on the other hand will impart its flavour to the dish.
    So you get 2 different taste with different type of mushroom.
    Just to share.

  • lilyellowcactusflower on Aug 31, 2006 at 5:03 pm

    mukhang masarap ito ah, masubukan nga. ang hirap kasi mag-isip ng side dish para sa karne. buti na lang!

  • meh on Sep 1, 2006 at 5:37 am

    siguro ang sarap mong magluto :grin:

  • lee on Sep 1, 2006 at 11:16 am

    good day! I have not tried frying with virgin coconut oil. di ba there’s a distinct heady smell of “lana?” like that oil used by old folks for panghilot. I would love to have mushrooms often coz i’m on a diet but fresh ones are rare to find in markets and groceries here.

  • Connie on Sep 1, 2006 at 11:24 am

    Lee, yes, there is a distinct aroma. You have to forego the association with the “pang-hilot” :) Extra virgin coco oil is even good as an ingredient for the basting sauce for barbeque. Keeps the meat moist and the aroma is just wonderful.

  • lee on Sep 1, 2006 at 1:41 pm

    thanks… will try to stir fry some tofu withe coconut oil.

  • relly on Sep 2, 2006 at 8:17 pm

    :razz:Hello sassy,
    popping into your blog again… vacations high season is finished slow at work now, so got a little time to say hello.
    mmm…i love mushroom and you’ve got this original version of yours…with coconut milk!

  • Shirley on Sep 3, 2006 at 3:02 am

    Wow, I’d never have thought to cook mushrooms with gata. It looks yummy and I think I’ll try it tonight.
    Thanks, Sas, for continually sharing.:wink:

  • faith on Sep 3, 2006 at 10:54 pm

    Hi! I’m already hooked on reading your blog. I tried this yesterday pero I used canned mushrooms - di na kc mukhang fresh yung “fresh mushroom” sa grocery, pero ok pa rin lumabas - my 7-yo daughter liked it so much, she even had second servings :razz:

  • Rho on Sep 8, 2006 at 8:45 pm

    I love mushrooms in all forms… :mrgreen:it’s the virgin coconut oil that I do not love.:twisted: Especially here in the Netherlands, since the room temperature is now below 25 degrees Celsius, virgin coconut oil solidifies…. So I have to put my bottle of coconut oil in some hot water muna…. :roll:Pero sa itsura nitong kabute sa gata I’m willing to go through the trouble.

    Conny, thank you so much for inspiring all of us with your cooking ideas! :grin:

  • marichu ramos on Sep 8, 2006 at 10:20 pm

    Hi! I read above that you had a hard time looking for fresh mushrooms. Might I suggest (if you don’t know it yet) the Sidcor Flea Market held every Saturdays and Sundays (sundays are preferred). A lot of stalls there sell mushrooms in all varieties - fresh and firm. There are even organic ones. Just suggesting in case you have not gone to Sidcor yet. Oh, btw, it’s located at the Lung Center hospital along Quezon Avenue, near the elliptical circle. I might just try your mushrooms in coconut cream. It looks delicious.:wink:

  • grace on Sep 22, 2006 at 12:18 am

    i am always a fan of mushroom. i have tried to cooked different mushroom recipes. but i haven’t tried it with gata. thanks i’ll give it a go. it’s more of an appetizer than a main meal, isn’t it?:???:

  • Connie on Sep 22, 2006 at 9:40 am

    very Pinoy, ‘no, relly? :wink:

    No problem, Shirley. Am only too glad to give moms an alternative from canned goods and fast foods. :)

    faith, that should great! :grin:

    you’re welcome, Rho. Ummmm you might want to substitute some other kind of vegetable oil that does not solidify, like olive oil, perhaps?

    marichu, thanks for the info. i’ll go on sunday hehehe

    yes, grace, more of an appetizer. :)

  • florence on Jun 27, 2007 at 6:37 pm

    it looks delicious …maybe i should give it a try.

  • Arnell on Jul 16, 2007 at 10:57 am

    my friends loved it as “Pulutan” too. Yung left-over naging palaman naman sa sandwich w/ matching slices of bacon….solved ang lunch ko.

  • jonathan on Jul 24, 2007 at 10:23 am

    ang sasarap ng mga larawan ng pagkiain na tinitingnan, ko pwo hindi pla masarap pag ikaw na ang nag luluto……

  • guz on Aug 21, 2007 at 11:25 pm

    hmmmmmm,yummy…im sure my wife would love to eat this healthy recipe of yours,im gonna cook this one of this days…thanks connie =)

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