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transitional/signal words used. Write your answers in the box provided for each number. (15pts) 1. There are several ways to cook a ham hock but Filipinos usually adapt the style of marinating first the pata in soy sauce, pineapple juice, pepper and garlic powder overnight. After that, boil the ham hock with the marinade and enough water to simmer for about 2 hours or until tender, or pressure cook for 30-40 minutes. Saute garlic, onion, ginger and star anise and the sliced mushrooms. Then add the carrots and oyster sauce to improve the taste. Next, add about 3 cups of liquid from boiled pork. Before putting the pata back in the pan, thicken the sauce with the cornstarch. Following this, baste or spoon the sauce on top of it. In a separate pan, blanch the Taiwan pechay by boiling enough water and cooking for a minute, then drain and shock in ice water to stop cooking and remain crisp. At this time, arrange the pata on a platter, together with the pechay, carrots and mushroom on the side and pour in the sauce. Finally, serve with steamed white rice and enjoy.
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