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In a large saucepan, melt the butter and saute the onions until translucent. Add green pepper and apple, and all the spices. Cook down. Add flour and make a roux. Stir until flour is beige and well incorporated. Add stock or water. Simmer 20 minutes. Add yogurt and lemon juice. Add prunes and simmer for about 20 - 30 minutes. Refrigerate until ready to serve, but be sure to bring up to room temperature. Garnish with unsweetened coconut.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon