Chicken Sisig
Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it originally came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a "Pulutan" or what you call finger food in English. It is best served on a sizzling plate
Ingredients:
10 pcs of whole Thighs and Legs
3 big onions
5 pcs of green chilis (mild)
100 grams of butter
Salt and pepper
Soy sauce
Lemon juice
Vinegar
Cooking Procedure:
- Debone the chicken and chop into small pieces
- Chop the onions and green chilis
- Heat up the pan and sauté the onion until it's half cooked then set aside
- Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.
- When the chicken is cooked, pour the cooked onions.
- Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.
- Lastly pour the chopped chilis.
Note that if you have chicken liver (with this recipe there's none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.
Like what I said, this is served better if you have sizzling plate.
Patatim
Patatim’s main ingredients are similar to Adobo except that some includes Banana blossoms. To be honest, I don’t know the difference between having it and not having it. Since that ingredient is rare to find, I cooked it without it. Others use Pork Braised Legs and some are hind legs. For this particular moment, I used hind legs.
Ingredients:
3/4 cup soy sauce
1/4 cup of vinegar
2 Pork bouillon cubes
2 pcs small pork hind legs, cut into 1 1/2 inch thick
1 tbsp cornstarch
Fish sauce
5 pcs bay leaves
1 tsp ground pepper (you can also use peppercorn)
1 tbsp vegetable oil
1 whole garlic, minced
1 whole onion, minced
Cooking procedure:
1. Boil the pork hind legs, when almost tender set aside.
2. In a casserole, sauté minced garlic and onions with the oil.
3. Add fish sauce, then pork leg and the rest of the ingredients.
4. Bring to a boil and slowly simmer for half an hour or until tender.
Voila! Simple way to cook patatim.
Buko Pandan w/ Macapuno
Buko Pandan is one the famous salad in the Philippines and this recipe is with Macapuno.
Ingredients and preparing procedure after the jump.
Ingredients:
* 5 Young Buko/Coconut
* 2 packs of Green Gelatin
* 1 can (325gms) of Condensed Milk
* 1 can (325gms) of Nestle Whip Cream
* Pandan Leaves or Pandan flavor Syrup
* 1 bottle (250gms) of Macapuno
Preparing procedure:
1. On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
2. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .
3. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on :) )
4. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.
5. Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don't want our Buko Pandan look like a soup.
Voila!
Any comments and suggestions are welcome.
If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!
Sinigang na bangus
Ingredients
1 to 2 lbs milkfish, cleaned and sliced
1 bunch mustard leaves
3 medium tomatoes, quartered
1 pack (1.4 ounces) tamarind soup mix
2 1/2 tablespoons fish sauce
2 pieces long green chilis (siling pansigang)
1/2 cup white or yellow miso (soybean paste)
1 medium yellow onion, sliced
2 tablespoons cooking oil
6 cups water
Cooking Procedure
Heat a cooking pot and then pour-in cooking oil.
Put the onions in when the oil becomes hot, and then saute for 2 minutes.
Add the miso and cook for another 2 minutes.
Put-in the fish sauce and water, and then stir. Bring to a boil.
Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.
Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
Transfer to a serving bowl, and then serve.
Share and enjoy!
Baked Garlic Parmesan French Fries.
Ingredients
3 large baking potatoes, cleaned and sliced into strips
visti my website pinoyshare link
Patatim
Patatim’s main ingredients are similar to Adobo except that some includes Banana blossoms. To be honest, I don’t know the difference between having it and not having it. Since that ingredient is rare to find, I cooked it without it. Others use Pork Braised Legs and some are hind legs. For this particular moment, I used hind legs.
Ingredients:
3/4 cup soy sauce
1/4 cup of vinegar
2 Pork bouillon cubes
2 pcs small pork hind legs, cut into 1 1/2 inch thick
1 tbsp cornstarch
Fish sauce
5 pcs bay leaves
1 tsp ground pepper (you can also use peppercorn)
1 tbsp vegetable oil
1 whole garlic, minced
1 whole onion, minced
Cooking procedure:
1. Boil the pork hind legs, when almost tender set aside.
2. In a casserole, sauté minced garlic and onions with the oil.
3. Add fish sauce, then pork leg and the rest of the ingredients.
4. Bring to a boil and slowly simmer for half an hour or until tender.
Voila! Simple way to cook patatim.
Buko Pandan w/ Macapuno
Buko Pandan is one the famous salad in the Philippines and this recipe is with Macapuno.
Ingredients and preparing procedure after the jump.
Ingredients:
* 5 Young Buko/Coconut
* 2 packs of Green Gelatin
* 1 can (325gms) of Condensed Milk
* 1 can (325gms) of Nestle Whip Cream
* Pandan Leaves or Pandan flavor Syrup
* 1 bottle (250gms) of Macapuno
Preparing procedure:
1. On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
2. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .
3. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on :) )
4. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.
5. Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don't want our Buko Pandan look like a soup.
Voila!
Any comments and suggestions are welcome.
If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!
Sinigang na bangus
Ingredients
1 to 2 lbs milkfish, cleaned and sliced
1 bunch mustard leaves
3 medium tomatoes, quartered
1 pack (1.4 ounces) tamarind soup mix
2 1/2 tablespoons fish sauce
2 pieces long green chilis (siling pansigang)
1/2 cup white or yellow miso (soybean paste)
1 medium yellow onion, sliced
2 tablespoons cooking oil
6 cups water
Cooking Procedure
Heat a cooking pot and then pour-in cooking oil.
Put the onions in when the oil becomes hot, and then saute for 2 minutes.
Add the miso and cook for another 2 minutes.
Put-in the fish sauce and water, and then stir. Bring to a boil.
Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.
Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
Transfer to a serving bowl, and then serve.
Share and enjoy!
Baked Garlic Parmesan French Fries.
Baked Garlic Parmesan French Fries.
This recipe that we have here that I call Baked Garlic Parmesan French Fries
is made from scratch. Baking potatoes are sliced, seasoned, baked,
and seasoned once more to give you the taste
and texture that you will surely like. Since we are using olive oil,
this recipe is more on the healthy side
as long as you do not add lots of salt.
Try this Baked Garlic Parmesan French Fries.
3 1/2 tablespoons extra virgin olive oil
2 tablespoons garlic powder
1 teaspoon sea salt
3 tablespoons dried parsley
3 tablespoons Parmesan cheese
Cooking Procedure
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, combine potato, 1/2 teaspoon salt, garlic powder, and olive oil. Gently mix the all the ingredients.
Arrange the potatoes in a baking tray. Place inside the oven. Bake for 35 minutes. Note: try to flip the fries in the process to so cook then evenly.
Put the fries back into the bowl. Sprinkle Parmesan cheese, parsley, and remaining salt. Toss.
Arrange in the same baking tray, and then bake for another 8 to 12 minutes.
Remove from the oven. Transfer to a serving plate.
Serve. Share and enjoy!
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