Home cooking - mechado-adobo hybrid

Here is a meal I cooked once.

Ingredients:
1/2 kilo pork cubed
5 cloves garlic minced
1 onion minced
2 tomatoes minced
1/2 kilo potatoes peeled, cubed and immersed in tap water
vinegar
soy sauce
butter
1 pack tomato sauce (approx. 8 ounces)

Sautee minced garlic in butter. When garlic turns light brown, add onions. When garlic darkens add tomatoes. Sautee for 3 minutes or so until you are satisfied the tomatoes are cooked and the garlic is not overcooked.

Add pork and fry. Add 1 cup water. Bring to a boil then add about 2 table spoons of vinegar and 1 1/2 table spoons of soy sauce. Add potatoes.

Stir occasionally until water has almost evaporated. Sautee for 30 seconds and add 2 cups water. Boil for about 1 minute then add tomato sauce.

Simmer for about 2 minutes and you're ready to eat. :)

Sensitive Catering

Here are a few tips I learned on arranging for a catering service.

1. Know your guests. It is important to know their eating preferences. You do not want to offend them by having food prepared that does not match their preferences.
2. Know basic cultural food groups. Find out what types of foods your guests prefer. If they are conscious about their food intake, take note of the ingredients used to prepare the food.
3. Balance the menu. This is especially helpful if you have vegetarians, health conscious persons, persons of varying religions, and buffet fans all in one room.
4. Check and double check the menu. Always be sure that the caterer, cook, or host knows what types of food and preparations should be made.
5. Mark them properly. Aside from the fancy names of the food served, include some details like main ingredients so guests who are not clinically allowed to eat fatty food doesn't.

This is it for now. Once I learn more, I will let you know.