SISIG

SISIG

Everyone loves sisig. Eaten with rice or as an appetizer, this dish is always something to crave for. Better check your BP before eating. 

1/2kg lean pork (ground)

1/4 kg pork face including ear (ground) (optional)

1/4 kg pork liver (ground)

120 gms pork rind (pork crackling) (ground)

120 gms pork brain (optional) you may use mayonnaise as a substitute

2 tbsp ginger (diced/small)

2 tbsp onion (diced/small)

1 tbsp chili fingers (sliced thinly)

3 tbsp Knorr Liquid seasoning

1 tsp salt

1 tsp pepper

lime or kalamansi

Procedure:

-Mix all meat ingredients. Season with salt and 3 tbsp Knorr Liquid seasoning.

   Let it marinate for 5 to 10 mins.

-Heat 3 tbsp oil on a pan. 

- Add in the meat mixture and fry using low heat until golden brown.
You may cover the pan for the first 5 minutes and then stir so that every bit is the same color.

- Remove from heat then drain the oil. 

- Add in the ginger, onion and chili peppers. Mix thoroughly.

- Add a tablespoon of mayonnaise on every serving. Mix, then sprinkle some lime juice and a dash of Knorr     Liquid seasoning before serving. Garnish with  chicharon baboy on top.

   Enjoy!

*Here is the healthier version:

Grill a steak, chop it into really small pieces, add chopped onions, ginger, sliced chili fingers.  Add a few drops of Knorr liquid seasoning, add balsamic vinegar or lemon. You may add mayonnaise or soft fried egg. Mix well. Enjoy!

Chicken Afritada

Chicken Afritada

   When you work in Makati City, you wouldn't avoid eating in one of the many "carinderias" available. Especially those located in Washington street. Chicken Afritada is one of the many dishes that you may find there. There are different versions though. I would always prefer the one that has no tomato sauce. For me it is more appealing and tastier. The taste of the chicken and that aroma of patis is not overpowered by the tomato sauce. My mother-in-law's version is similar to this recipe. This is the version that the person I usually cook for would prefer.... that person is my wife.


Ingredients:

1 kilo chicken (cut into parts)
 2 medium potatoes (peeled and cubed)
 2 medium carrots (peeled and cubed)
 1 small head of garlic (minced)
 1 big onion (diced)
 3 medium sized tomatoes
 1 red bell pepper (sliced)
 1 green bell pepper (sliced)
 2 cups water or chicken stock
1/2 cup patis
 ½ cup breadcrumbs
 Pinch of salt & pepper
 Oil

Procedure:
-Marinate chicken in 3 tbsp patis for 5 mins.
-In a large wok or pot, brown both sides of chicken in oil  then set aside.
-Sauté garlic, onion, tomatoes and half of the bell peppers.
-Put back the chicken. Pour in the 1/2 cup patis and ground black pepper.
-Lower the heat, mix then cover and let it simmer for 2-3 minutes. Add the stock or water then bring to a boil.
-Add in the potatoes and carrots then cover and wait for it to be cooked.
-Add half of the bell peppers. Add in the breadcrumbs to thicken the sauce.
Serve hot.

Pork Asado

Pork Asado

    There was this restaurant that I go to whenever I would visit  Harisson Plaza in Manila. I always order the same set of food: their specialty fried rice and their asado. The asado was usually served with peanuts and it really matches their fried rice. I usually flood my rice with the sauce and when it is not enough, I would always use their siopao sauce to suit my preferred way of eating what I ordered. It became my habit to eat that way.  Until the management changed. Their fried rice is still there but the asado was never served and I would have to choose either pork barbecue or roast chicken to match that item they've omitted. It was never the same. So I decided to make my own. Here is my own version of that asado.

Ingredients:

1 kg Pork loin or Kasim (whole uncut)

4 cups water (for boiling)

6 cloves garlic

1 medium onion quartered

Salt and pepper (to taste)

1 cup soy sauce

1/2 cup brown sugar (or more if you prefer)

2-3 piece star anise (sanque)

1 tsp chopped ginger

2 tbsp corn starch

Procedure:

-Put the pork in a large pot.  Add 1 tsp salt. Pour enough water to cover the meat. add the onion and the garlic. Bring to a boil the lower the heat to simmer. Cover the pot then wait until the pork is tender  (around 30 minutes).

- When the meat is tender, add the the soy sauce, sugar, star anise and ginger. Add salt and pepper to taste. Boil for another 2 minutes. Add diluted corn starch while stirring to thicken the sauce.

(Optional)

-Remove meat from the pot. Put in the oven (around 250°C) and let roast for 3 to 5 minutes while brushing with catsup or char siu sauce from time to time. Remove the meat from the oven then slice using a sharp knife. 

-Arrange on a plate then pour in the sauce. Garnish with roasted (adobo) peanuts. Serve and enjoy!

Shanghai Fried Rice

Shanghai Fried rice

I personally love fried rice. I grew up searching for the best recipe. Every recipe I tried almost tasted the same. And so I just trusted my sense of taste. And it wasn't a disappointment.

*The pork fat and the powdered flavoring used on this recipe is the secret of that 'restaurant taste' quality.

Ingredients:

250 gms pork or chicken or prawns
125 gms ham or pork Asado

125 grams of pork fat (oil)

3 eggs

8 cups cooked rice  separated thoroughly

1 pc Chinese chorizo (diced)

125 gms frozen mixed vegetables

3 tbsp oyster sauce

1 large red bell pepper (diced)

1 large white onion (sliced)

1 bundle kinchay (chopped)

2 packs nam-nam all meat or Aji-ginisa or chicken powder

Procedure:

-sprinkle the powdered flavoring on the rice then separate thoroughly

-to get the pork fat oil, fry sliced pork fat on a low heat cover until the size is reduced.

-marinate the meat in 1/2 tsp salt and 1 tsp sesame oil

-use the oil to fry the meat until golden brown. set aside

-increase the heat then stir fry the Chinese chorizo, ham, onion, bell pepper and mixed vegetables set aside

-lower the heat

-cook the eggs breaking the yolk then slice into small pieces using the spatula.

- while some part of the egg is still on its liquid form,

- Add the rice, mix thoroughly lifting the eggs on top of the rice. keep stirring in high heat.

- add the oyster sauce. Mix thoroughly

- add the cooked meat and the vegetables together with the kinchay. Keep mixing for 1 more minute.

- Drizzle with 2 tbsp sesame oil, mix then serve.

Gising Gising

Gising Gising

This recipe is very inexpensive and easy to do. This is very similar to the more popular "Bicol Express" but  less spicy. If you are not fond of spicy foods, you may omit the chili from this recipe. 

Ingredients:

2 tbsp  vegetable oil

2 cloves garlic, minced

1 tbsp julienned ginger

1 pc  small onion, small diced

250g liempo, sliced

1 tbsp dried baby shrimps

500 g Baguio beans, sliced diagonally 

4 pcs long green chili. (siling pang paksiw)

2 tbsp patis (fish sauce)

salt and pepper to taste

1 ½ cups coconut milk

Procedure: 

- Sauté garlic, onion and ginger in oil for 2 minutes. Add pork and cook until slightly brown. Add the dried baby shrimps and patis then continue cooking for another minute. 

- Add the Baguio beans and sprinkle the salt and pepper and continue cooking for another minute.

- Pour in coconut milk. Cover and then simmer for another 5 minutes or until sauce is thick.

- Serve with hot steaming rice.

Sauteed String beans (Ginisang Sitaw)

Sauteed String beans (Ginisang Sitaw)

A very popular dish for Filipinos. Usually eaten with fried fish or by itself. It is so easy to prepare and is not hard on the budget. I remember my mom would always have this as an option if she couldn't decide on what to cook for the day. I used ground pork for this recipe but you may use shrimps as well.

Ingredients:

-500 gms string beans or sitaw cut into 2-3 inch long

-125 gms of ground pork

-1 medium tomato (diced)

-1 medium onion (sliced)

-3 cloves garlic (minced)

-2 tbsp fish sauce (patis)

- 1/4 cup soy sauce

-1/2 cup water

- 1 tsp ground black pepper 

- 2 tbsp cooking oil

Procedure:

- Heat oil in a pan or wok

- Saute garlic, onion and tomato

- Add ground pork and stir in fish sauce and pepper until the pork turns its color to grayish brown.

- Add soy sauce

- Cover the pan and lower the heat (lowest) and simmer for 3-5 mins. This will bring out the flavor of the pork and infuse it with the fish sauce. (Our lola's secret)

- Add the string beans, stir gently then pour in the water.

- Cover for another 5 to 10 minutes or until the string beans is cooked.

- serve and enjoy!

SQUID IN BUTTER AND CHILI GARLIC SAUCE

SQUID IN BUTTER AND CHILI GARLIC SAUCE

My first job was a cook in a bar that was put up by a friend. That was way back 1993 as far as I can remember. It was only a small but quaint place. Great music and ambiance. The patrons are friends and friends of friends. So we practically know every customers. That bar created a lot of memories.

This was the bar's signature dish and everyone loves it.  I haven't done this dish for more than 20 years. Trying it once again brought me back down to memory lane.

Ingredients:

3 medium sized squid  (sliced)

1 tbsp cooking oil

1 tbsp butter

1 tsp Lee Kum Kee Chili Garlic sauce

- salt and white pepper to taste.

Dip:

Kikkoman Soy sauce

Wasabe (optional)

Procedure:

Heat pan, add oil first before adding the butter.

Add the squid when butter is completely melted.

Make sure the squid is cooked. Stir for 1 min.

Add the chili garlic sauce and stir for another minute.

Serve with Kikkoman Soy sauce as dip.

SAUTEED BEANSPROUTS

Sauteed Beansprouts

SAUTEED BEANSPROUTS

This dish is one of the most common vegetable dishes Filipinos love. I remember my grandmother would always include this for the weeks menu. I actually learned this recipe from her. This is best eaten with rice and pork chop or  fried fish. 

Note that kinchay is not the same as wansuy, cilantro or coriander. They look pretty much alike when you see them on the grocery but the aroma is very different. Kinchay smells like celery. Only stronger

Ingredients:

1/2 Kg beansprouts

150 gms pork belly (cubed)

150 gms tokwa (tofu)

1 tsp  minced garlic

2 tbsp chopped kinchay (chervil)

1 medium onion sliced

1 medium tomato sliced

1/4 cup fish sauce

1 cup water 

2 tbsp sesame oil (optional)

Procedure:

- Fry the pork and tofu until golden brown. Set aside.

- Using the same oil, saute onion, garlic and tomatoes.

- Add the pork and tofu.

- pour in the fish sauce. Mix well. 

- Add the beansprouts and sesame oil. Mix again.

- Pour in the water then cover until the beansprouts is cooked. (About 2 mins)

- Add the chopped kinchay, mix and simmer for 1 min. Serve hot.

PORK HAMBURGER

Pork Burger

There was a small restaurant called "Bahay Kubo" in the town where I grew up. We often drop by to eat pancit guisado and pork hamburgers for snacks in the afternoon then come back in the evening for some beer drinking session. Well, those were the days. I don't drink anything alcoholic anymore.

Not so long ago, a friend posted a photo in Facebook showing the burger and the pancit from that old joint. I didn't know the place still exists. As soon as I had the time, I brought my girls there so they may try that fabulous combination that is on my part -- nostalgic. Try it yourself.


Ingredients:

Patties

500 gms ground lean pork
1 medium onion
1/2 tsp garlic (finely chopped)
1 large egg (beaten)
1/2 cup bread crumbs
1 tsp McCormick Pizza Seasoning (oregano, marjoram and basil)
1 tsp salt
1 tsp freshly ground peppercorn

1/2 cup mayonnaise
6 large sesame seed buns
sliced cucumbers
sliced tomatoes
tomato catsup


Procedure:

- Mix all ingredients for the patties in a bowl
- Refrigerate the mixture for at least 30 mins
- Divide the  mixture into 6 balls then press them into patties
- Pan-grill the patties until thoroughly cooked. About 5 mins each side.
- Serve on buns with mayonnaise topped with cucumbers and tomatoes or with coleslaw.

Paksiw na Bangus

Paksiw na Bangus

This dish is also great with hot steamed rice.  The problem with bangus is that it's a very bony fish. That's why the best part of  it would be the head and the belly since this part has less bones. Nevertheless, it's very tasty. Most Filipinos love it.

Ingredients

1 large bangus (clean, scaled & sliced)

2 small ampalaya (sliced diagonally)

2 small eggplants (sliced)

1 small ginger (peeled and sliced)

2 pieces long green pepper

2 cups vinegar

1 cup water

1 tbsp fish sauce

1 tsp salt

Procedure: 

• In a casserole, arrange  the vegetables at the very bottom.
• Add in the bangus, long green pepper and ginger. 
• Sprinkle with salt.
• Pour in vinegar and fish sauce then bring to a boil.
• Lower the heat and pour in water. Simmer for another 1 minute and serve.