Application of Mixture
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Ginataang Adobong Manok sa Piña with cheese and chili
I. Ingredients
1 kg chicken (adobo cut) 3 cloves garlic 1 medium onion 60mL (1/3 cup) soy sauce 50mL (1/4 cup) cane vinegar 240 mL of Pineapple Juice
5 pieces wild chili (siling labuyo) ¼ tsp. of pepper 2 tbsp. of olive oil
1 piece chicken broth cube 2 tbsp. oyster sauce 45g cheese
180mL Coconut milk (kakang gata)
II. Procedure
1. Pound 3 cloves of garlic, slice the medium sized onion and dice the cheese while preheating the pan with high fire.
2. Sauté garlic and onion in olive oil until onion is transparent using medium fire.
3. When the onion is transparent already, sauté the chicken with the onion and garlic until the chicken has extracted its own juice.
4. Add 60mL of soy sauce and ¼ tsp. of pepper into the pan and stir. Then add 50mL of cane vinegar.
5. Cover the pan and bring the chicken to a boil and put 5 pieces of wild chili. Let it boil for about 20 minutes or until chicken is tender.
6. Simmer until water is close to dry then add 240mL pineapple juice. Switch the fire to high fire until it boils and switch it back to medium fire after. Simmer until juice is close to dry.
7. Add 2 tbsp. of oyster sauce, 180mL of coconut milk and 45g of diced cheese and stir.
8. Simmer for 2 to 3 minutes and the food is ready to serve.
III. Relevance to the concept of Mixture
Ginataang Adobong Manok sa Piña with cheese and chili is a healthy and fine delicacy that contains variety of mixtures. In terms of the food as a whole, it is considered as a suspension. It is a heterogeneous mixture of a solid and a liquid wherein the solid, which is the chicken, does not dissolve in the liquid which is the sauce. In terms of its sauce, it could be considered as a colloid mixture because it has a cloudy appearance containing a mixture of the soy sauce, vinegar, coconut milk, pineapple juice and oyster sauce wherein
Ginataang Adobong Manok sa Piña with cheese and chili
I. Ingredients
1 kg chicken (adobo cut) 3 cloves garlic 1 medium onion 60mL (1/3 cup) soy sauce 50mL (1/4 cup) cane vinegar 240 mL of Pineapple Juice
5 pieces wild chili (siling labuyo) ¼ tsp. of pepper 2 tbsp. of olive oil
1 piece chicken broth cube 2 tbsp. oyster sauce 45g cheese
180mL Coconut milk (kakang gata)
II. Procedure
1. Pound 3 cloves of garlic, slice the medium sized onion and dice the cheese while preheating the pan with high fire.
2. Sauté garlic and onion in olive oil until onion is transparent using medium fire.
3. When the onion is transparent already, sauté the chicken with the onion and garlic until the chicken has extracted its own juice.
4. Add 60mL of soy sauce and ¼ tsp. of pepper into the pan and stir. Then add 50mL of cane vinegar.
5. Cover the pan and bring the chicken to a boil and put 5 pieces of wild chili. Let it boil for about 20 minutes or until chicken is tender.
6. Simmer until water is close to dry then add 240mL pineapple juice. Switch the fire to high fire until it boils and switch it back to medium fire after. Simmer until juice is close to dry.
7. Add 2 tbsp. of oyster sauce, 180mL of coconut milk and 45g of diced cheese and stir.
8. Simmer for 2 to 3 minutes and the food is ready to serve.
III. Relevance to the concept of Mixture
Ginataang Adobong Manok sa Piña with cheese and chili is a healthy and fine delicacy that contains variety of mixtures. In terms of the food as a whole, it is considered as a suspension. It is a heterogeneous mixture of a solid and a liquid wherein the solid, which is the chicken, does not dissolve in the liquid which is the sauce. In terms of its sauce, it could be considered as a colloid mixture because it has a cloudy appearance containing a mixture of the soy sauce, vinegar, coconut milk, pineapple juice and oyster sauce wherein