^ tama, thats what i do rin, no specific measurements of the ingredients, tancha tancha lang din or "eyeball" the amount as per Rachael Ray. wahaha!
to sis sweetestCORN - you can actually tweak recipes to suit your hubby's taste, baka kasi may specific timpla sya na gusto, like for example sa adobo, some want adobo sweet ng konti, or if he wants more sourness from the suka..
few basic tips that can do wonders to your cooking :
- when cooking with vinegar (adobo, etc..), pagka-pour mo ng vinegar sa pot sis, wag mo muna hahaluin para magevaporate yung amoy ng vinegar, it leaves lang the vinegary taste pero yung amoy mawawala.. If you stir it kasi kaagad, hindi namamatay yung amoy ng vinegar.
- another pa pala is pag nag-gigisa sis, put the garlic ng hindi pa mainit yung oil, coz if you put the garlic ng mainit na yung oil, hindi na lalabas yung flavor, masseal lang sya and the garlic will brown na agad ng hindi naeextract yung flavor.
- a little secret ingredient naman that i add to my tinola is konting dried oregano..
it makes the soup more aromatic and mas nakaka-help makarelieve ng colds/cough.
basta remember to add spices to your dishes gradually, like what sis silverlilac mentioned, tikim lang ng tikim para hindi mo ma-overdo ang salt or whatever spices na nilalagay mo..
to take the lansa off the chicken pala, saute it first sa garlic and konting ginger, pag white na yung chicken meat, thats the time youll add water for the sabaw.
those are just the basics that would prolly help sis. especially yung tinola, one of the dishes my family asks me to cook palagi.
