Miyerkules, Mayo 4, 2011

Sizzling Sisig

Sizzling sisig is a pork recipe made of the porks ear or cheek and brain. It’s a very common recipe in the Philippines and can be bought in most restaurants. Sizzling sisig is commonly served when having a drink with friends.

  • 125 grams pork ear or cheek
  • 20 grams chicken or pork liver
  • 30 grams pork brain
  • 1 small red onion
  • 1 or 2 pieces of Calamansi
  • Salt and pepper
  • One egg

Cooking instructions:
Boil the pork ear, pork brain and chicken/pork liver and let it simmer until the meat is tender (Approximately one hour). When the meat in tender enough, drain the water, and let it cool down so it can be sliced into fine pieces. Mix all the pork ingredients together and grill the pork until the color becomes brownish. Add the onion some salt and pepper to taste and before serving on a sizzling plate you may opt to put an egg on top of the sizzling sisig. Finally place one or two pieces of calamansi on the plate so people can add some lemon taste to the dish.

Martes, Mayo 3, 2011

Chicken with Tamarind Tops Recipe (Sinampalukang Manok)


1 kilo chicken; cut into serving pieces
1 onion; sliced
2 tomatoes; sliced
1/2 cup string beans; cut 2" length
4 cloves garlic; crushed
1 root ginger; crushed
2 cup tamarind tops and flowers
5 cups water
Fish sauce or salt to taste
Cooking oil


Cooking Instructions:

Wrap the tamarind tops and flowers in a cheesecloth; tie both ends together.
In a casserole, sauté garlic, ginger, onion, and tomatoes. Add chicken and saute until chicken turns light brown. Pour enough water, then add the wrapped tamarind tops and flowers. Bring to a boil and simmer. Add the vegetable. Strain and squeeze the cheesecloth, then remove from the casserole. Season with fish sauce according to taste. Cook until done. Serve hot!

Lunes, Mayo 2, 2011

Pork Barbeque

Ingredients :
  • 1 kilo pork belly (liempo), sliced to desired size
  • 1 cup 7-UP
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup banana ketchup
  • 5 cloves garlic, minced
  • 1 teaspoon pepper, ground
  • 1/2 teaspoon MSG (optional)


Procedures :

1. Mix all the ingredients in a large bowl and marinate for at least 8 hours.
2. Use barbecue sticks to skewer the meat or you may grill the meat as it is, if the pork slices are big.
3. Grill the meat until well cooked.
4. Enjoy with or without rice. Use vinegar as dipping sauce, if preferred.

Chicken Inasal

  • 1 whole chicken, preferably native, halved
  • juice from 10 pieces calamansi
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 2 stalks lemongrass bulb (tanglad) julienne
  • 1/3 cup achuete seeds
  • 1/4 cup water
  • 2 tablespoons cooking oil
  1. Clean the chicken. Pat dry then transfer to a clean bowl. Add calamansi juice, salt, pepper, garlic and tanglad. Cover and marinate overnight in the refrigerator.
  2. In a small dish, soak achuete seeds in water for 30 minutes to 1 hour. Strain to remove seeds. Add oil. Set aside.
  3. The following day, grill chicken over hot charcoal. Brush chicken with achuete oil as necessary. Cook until done.

Sabado, Abril 30, 2011

Lechon Paksiw


4 legs of pig lechon
1/2 cloves garlic, crushed
1/2 cup vinegar
1/2 cup sugar
1/4 tsp black pepper
2 cups lechon sauce
enough water to cover

In a deep saucepan, combine all ingredients and bring to a boil. Let simmer until meat and skin are tender.
Makes 8 servings. 

Bulalo ( Beef Soup)


1 kg. beef shank, sliced into serving portions
2 Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted
2 tbsps. cooking oil
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 Chicken Broth Cube


1. Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.
2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved bert broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.
3. Heat oil and stir-fry vegetables together with Chicken Cubes just until crisp-tender. You can serve it as a side dish to the meat.

Dinuguan (Pork Blood Stew)



  • 1/2 kilo pork (diced)
  • 1/8 kilo pork liver (diced)
  • 1 small head of garlic (minced)
  • 1 small onion (minced)
  • 2 pieces laurel leaves
  • 3 tablespoons oil
  • 1/2 cup vinegar
  • 3 tablespoons patis (fish sauce)
  • 2 cups stock
  • 1 cup pig blood (frozen)
  • 4 long green peppers
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. In a casserole, heat oil and saute garlic and onion for a minute.
  2. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
  3. Add in vinegar and bring up to a boil without stirring.
  4. Lower heat and allow simmering uncovered until most of the liquid has evaporated.
  5. Add in stock and allow simmering for 5 minutes.
  6. Add in blood, sugar and long green peppers.
  7. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
  8. Serve hot with puto.