Experiment 17: Mang Tomas Sauce + Meat

Prelab:
For lunch, I was told to sautee the chicken balls over low flame and that's it, but I was too bored to do it. I tried something else, that is to cook it over sauce. Since there's no hot sauce and I thought that catsup would be too sweet, I just cooked it over a gravy-like sauce, that is, the Mang Tomas brand.

Date Performed: December 23, 2009

Ingredients:
5 cloves of small garlic, diced
1 small red onion, chopped
4 small native tomatoes, chopped
250 g chicken balls
~ 175 g Mang Tomas sauce (7 sachets, each at 25 g)
1/2 white squash (a.k.a upo), about 300 g, thinly sliced
1 cup water
1/2 tsp sesame oil

Note:
* To prepare thinly-sliced white squash...

Lay the vegetable crosswise. (==========)
Slice the long white squash lengthwise in half. (=====!=====)
Get the half piece (=====! and divide into four. (+)
Divide further each 1/4 piece into half for a total of eight 1/8 pieces.
Thinly slice a 1/8 piece at 3 mm (5 mm at most).
Or, slice them 3 at a time by piling up each 1/8 piece across each other.
<---------!->
<---------!->
<---------!->

where
! "slice there"
( or ) "edges of the uncut vegetable"
= "represents thick, uncut vegetable"
- "represents cut vegetable"
+ "cross-section"
> or < "edges of the cut vegetable"

Preparation:
Heat a minimal amount of oil in pan. Sautee garlic, then add onion, and then tomatoes for about 1-2 minutes each. Add 150 g (6 sachets) of sauce, heat for a minute under low flame, then add chicken balls. Cook these for 20 minutes, add remaining 25 g of sauce and stir. Pour 1 cup of wataer, mix. Add white squash, pour sesame oil on top, and then let it cook over simmering sauce for 10 minutes.

Post-lab:
I didn't know that the sauce had sugar, that's why it was sweet. They're still unused to sweet taste, so they're not fond of it. Anyhow, it was great and everyone finished it.