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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Pesto Pasta Recipe

A quick and easy dish to prepare for a celebration is pesto pasta. Spiral pasta catches and hold the bits of basil pesto. You can add variety with a number of things; cherry tomatoes, nuts, peas, and olive tapenade, goat cheese, slivered almonds, sun-dried tomatoes, snow peas, etc

Ingredients

• 4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
• 1 cup fresh basil pesto
• 2 Tbsp chopped green olives, or olive tapenade
• 1/4 cup pine nuts
• 1 cup frozen peas, defrosted (or fresh if you can get them)
• 12 ounces cherry tomatoes, halved
• Several fresh basil leaves, coarsely chopped
• 1 Tbsp olive oil
• Salt and pepper

Cooking Procedure

 

1. Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

2. Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

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Buko Shake Recipe

This smoothie is very easy to make and is really, really good. Try using frozen coconut water instead of crushed ice so you get a smooth consistency.

Ingredients:
  Grated coconut meat and coconut water from 2 or more young coconuts
  1/2 cup evaporated milk
  5 tbsp brown sugar

Instructions:
  1. Put the coconut meat and coconut water in one container and freeze overnight.
  2. The next day, pop the frozen coconut in a blender until smooth.
  3. Add the milk and sugar according to your taste. 

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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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Pork and Chicken Adobo Recipe

In this page, you will find a really popular Filipino food -- adobo. Discover the delicious adobo recipe Filipino style.  Adobo is considered the signature dish of the Philippines. Almost all meats, seafood, and vegetables can be cooked using this method even exotic meats.

Ingredients

• 1 1/2 lbs pork belly, chopped
• 1 1/2 lbs chicken, cut into serving pieces
• 3 to 4 pieces dried bay leaves
• 2 teaspoons whole peppercorn
• 1 head garlic, slightly crushed
• 6 tablespoons vinegar (white or sugar cane)
• 3/4 to 1 cup soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoons brown sugar
• 1 cup water
• Salt to taste
• 3 tablespoons cooking oil

Cooking Procedure

1. Heat oil in a pan.
2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or
4. until the color turns light brown.
5. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meats
6. are tender.
7. Add the sugar and stir.
8. Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
9. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
10. Serve. Share and enjoy!

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