Annie is always critical of the rendang that is served at Malaysian restaurants here in the South Bay. She says they’re just not done right, and reasons that only Malay cooks (as opposed to the Chinese cooks working in these restaurants) know how to make rendang. Here is her version:
Filipino adobo is a dish commonly found in Hawaii. I like it because of the salty, vinegary flavors. Annie learned how to make it from a group of Filipino students living in her dorm at the University of Hawaii.
This dish consists of onions, garlic, pork riblets, potatoes, whole peppercorns, bay leaves, shoyu, cider vinegar and water. You cook it down until all the liquids are evaporated and all you have left is this delicious sauce coating the meat and potatoes. Serve it over heaps of rice. Real “stick-to-your ribs” cooking.
Annie bought some pig trotters (the two front feet, if you must know) to make Chinese-style pickled pig’s feet. After parboiling to remove the smell, she cut them up into large chunks.