Max's Restaurant's Sizzling Tofu

One of my favorite dishes at Max’s Restaurant is their vegetarian take on the local sisig. It just simply tastes great and does a great job in tricking the mind to taste just like the Filipino favorite: crispy, creamy and savory just like the real thing.

INGREDIENTS:

750g firm tofu, cut in cubes
2 tbsp. oil
2 cloves garlic
1/2 cup white onion, chopped
1/2 cup red bell pepper, chopped
1 bird’s eye chili, chopped
2 tbsp Knorr Liquid Seasoning
4 tbsp. oyster sauce
4 tbsp. mayonnaise
3 tbsp. water

PROCEDURE:

Heat a pan with oil over medium heat.
Add in the garlic, onion, and bell pepper and cook for 5 minutes or until onions are transparent.
Add in the chili, Knorr, oyster sauce, mayonnaise, and water. Stir thoroughly and cook for 2-3 minutes until thickened.
Add in the fried tofu and mix.
Serve on a sizzling plate. Garnish with calamansi and more chili.

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Deviled HotDog Recipe

One of my favorite quick fixes to a simple snack is the deviled hotdogs! It's a level up to your dull fried hotdogs. I tried it once and fell in love with it and tried cooking it without a cookbook. good thing I got the taste right.

Ingredients:

1/2 c. finely chopped onion
2 tbsp. salad oil
1 lb. (8 to 10) frankfurters
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. chopped green pepper
3/4 c. catsup
2 tbsp. mustard
1/2 tsp. salt

 Cooking Procedure:

Cook onion and green pepper in hot oil until tender but not brown. Serve hot dogs diagonally; add with remaining ingredients to onion mixture, cover and simmer 5 to 8 minutes. Makes 4 to 5 servings.

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Baked Tahong/Mussels Recipe

Baked Tahong or Baked Mussels is a well loved appetizer seafood dish. Mussels are very abundant in coastal areas wherein they are harvested fresh everyday and sold at a cheap price. If you’re in the Philippines, getting some fresh mussels will never be an issue.

Ingredients:

2 lbs mussels (tahong), cleaned and boiled until the shells open
1/2 cup butter, softened
7 cloves garlic, pounded and minced
1 cup quickmelt cheese, grated

Cooking Procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine butter and garlic then mix well.
3. Remove the extra shell from the mussel. Place some butter and garlic mixture on the mussels using a teaspoon or brush.
4. Top the mussels with grated quickmelt cheese.
5. Arrange the mussels in a baking tray lined with Aluminum foil.
6. Bake for 15 to 18 minutes.
7. Remove from the oven and transfer to a serving plate.
8. Serve as an appetizer dish. Share and enjoy!
                         http://panlasangpinoy.com/2011/01/24/baked-tahong/

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Sisig Recipe

Originally, sisig mainly comprises of chopped pigs face (snout included) and ears with a generous amounts of chicken liver.  Today, there are hundreds of sisig variations available ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus).

 

Ingredients

• 2 lbs pig ears
• ¼ lb pork belly
• 1 cup onion, minced
• 3 tbsp soy sauce
• 1 tsp ground black pepper
• 1 knob ginger, minced
• 3 tbsp chili
• 1 piece lemon (or 3 to 5 pieces calamansi)
• ½ cup butter (or margarine)
• ¼ lb chicken liver
• 34 ounces water
• 3 tbsp mayonnaise
• 1 tsp salt

Cooking Procedure

1. Pour the water in a pan and bring to a boil
2. Add salt and pepper
3. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
4. Remove the boiled ingredients from the pot then drain excess water
5. Grill the boiled pig ears and pork belly until done
6. Chop the pig ears and pork belly into fine pieces
7. In a pan, melt the butter then add the onions. Cook until onions are soft.
8. Put-in the ginger and cook for a few minutes
9. Add the chicken liver and cook until well done.
10. 1Crush the chicken liver while being cooked in the pan
11. Add the chopped pig ears and pork belly then cook for 10 minutes
12. Put-in the soy sauce and chili then mix well
13. Add salt and pepper to taste
14. Put-in the mayonnaise and mix with the other ingredients
15. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

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Calamares Recipe

Calamares is the Pinoy version of the breaded fried squid dish, Calamari. There are different styles making this dish; the most usual does not involve breadcrumbs. This is the best way!

Ingredients

• 1/2 lb medium to large sized squid, cleaned and sliced into rings
• 3/4 cup all-purpose flour
• 1 piece raw egg, beaten
• 3/4 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups cooking oil

 

Cooking Procedure

1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
6. Serve with sinamak or Asian dipping sauce.

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