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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic maple block — gentle on knife edges, wipe-clean surface
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic maple block — gentle on knife edges, wipe-clean surface
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Place all ingredients (except the optional garnishes) into a large pot with at least a 4-quart capacity. Bring to a boil, then lower to a simmer. Let cook uncovered for 60 to 90 minutes, stirring occasionally and adding more water as necessary. The jook is ready when the rice is cooked to the point of nearly falling apart. The consistency of the finished product is up to you -- add more water if you prefer a broth-y, rather than a thick, consistency. Just add a little more water or cook it a little longer to suit your taste. Remove the bones, if added, then garnish with your favorite toppings, and serve piping hot.