Sizzling Chicken Sisig

Ingredients

• 1 1/2 lbs. grilled chicken breast, finely chopped
• 1/4 lb. chicken liver, chopped
• 1 cup minced yellow onion
• 1 teaspoon garlic powder
• 2 pieces long green chili or serrano peppers, sliced diagonally
• 2 tablespoons soy sauce
• 1/4 cup butter
• 4 to 5 tablespoons mayonnaise
• 1 egg
• salt and pepper to taste
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat the cooking oil in a pan
2. When the oil becomes hot, saute the onion until it becomes soft
3. Add the chicken liver. Cook until the liver browns.
4. Add-in the grilled chopped chicken breast. Stir and cook for 3 to 4 minutes.
5. Put the garlic powder and soy sauce in. Stir.
6. Sprinkle salt and pepper. Stir.
7. Add the mayonnaise and then stir right away until all the ingredients are well incorporated.
8. Heat the sizzling plate (cast iron pan).
9. Once the pan is hot, put the butter in and let it melt.
10. Tranfer the chicken sisig on the cast iron pan.
11. Crack the egg and drop on top of the chicken.
12. Arrange the green chili on top.
13. Serve. Share and enjoy!

Chicken Pochero

INGREDIENTS

• 2 lbs chicken, cut into serving pieces
• 1/2 piece cabbage, quartered
• 1 bunch Bok choy (pechay)
• 1 bundle long green beans, cleaned and ends trimmed
• 1 medium sized potato, cubed
• 2 large plantain(saba) banana or 1 large plantain banana, sliced
• 3 pieces chorizo (or Chinese sausage), sliced thinly
• 1 large tomato, diced
• 1 medium sized onion, diced
• 2 tsp whole pepper corn
• 2 tbsp fish sauce
• 1 tsp garlic
• 1 small can tomato sauce
• 1 cup garbanzos

INSTRUCTIONS

1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Sauté the garlic, onion, and tomato
4. Add the Chicken and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok choy
10. Serve hot. Share and Enjoy!

Pork Sinigang

Ginataang Alimango (Crabs in Coconut Milk)

Ginataang Alimango Ingredients:

• 2 pcs Alimango (mud crabs), cleaned and cut into half
• 3 cups coconut milk
• 2 tbsps Canola oil
• 6 Cloves of garlic, peeled and  minced
• 1 pc onion, sliced
• 1 pc bell pepper, sliced
• 6 pcs Thai chili(siling haba) peppers, chopped (optional)
• 2 tbsps ginger, sliced thinly
• Green onions, sliced
• 3 Cups kangkong (water spinach), separate the stems and leafy part
• 1 Cup sitaw (string beans), cut into two inch pieces
• 1 tbsp Patis(fish sauce)
• Salt and pepper, to taste

Ginataang Alimango Cooking Instructions:

• Wash and thoroughly clean the mud crabs, use a toothbrush to brush the entire shell of the crab to remove all the mud and dirt.
• In a large wok put the crabs, cover and steam for 7 minutes or until the crabs turn dark orange.
• In another large wok, pour the Canola oil then sauté the ginger, garlic and onion.
• Pour the coconut milk and sprinkle the ground black pepper.
• Add the Patis(fish sauce) and bring to a boil until the coconut milk’s texture becomes thick and the coconut’s natural oil comes out.
• Add the Thai chili then simmer for about 5 mins.
• Place the mud crabs in the wok and mix well, make sure that it is covered with the coconut milk, cook for about 7 minutes.
• Add the sitaw(string beans) then submerged it in coconut milk, then simmer for 5 minutes.
• Add the kangkong leaves and submerged it also in coconut milk, then simmer for 2 minutes.
• Adjust the taste by adding more patis or salt and black pepper if needed.
• Serve hot and serve it with white steamed rice.

Rellenong Bangus (Milk Fish)

Ingredients:

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

How to cook Rellenong Bangus

• Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
• Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
• Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
• If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the
  big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
• Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
• Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
• Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
• Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Lechon Paksiw

Ingredients

• 4 lbs. leftover Lechon or Lechon kawali
• 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
• 2 cups beef stock
• 6 cloves garlic, crushed
• 2 large onions, chopped
• 1 teaspoon whole peppercorn
• 8 pieces dried bay leaves
• 1/2 cup soy sauce
• 3/4 cups vinegar
• 3/4 cups sugar
• salt to taste

Instructions

1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

Pork Binagoongan

Ingredients

• 2 lbs. Pork, cubed
• 1 tbsp Garlic, minced
• 5 tbsp vinegar
• 1 cup onion, chopped
• 1 cup tomato, chopped
• 1 pc chili (banana pepper, Jalapeno, or long chili pepper), sliced
• 1/2 cup shrimp paste
• 3-5 pcs. dried bay leaves
• 1 tbsp whole pepper corn
• 24 ounces water
• salt and pepper

Instructions

1. In a cooking pot, pour-in the water and bring to a boil
2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender
3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside
4. In a separate pan, saute the garlic, onion, tomato
5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)
6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
7. Add the chili and simmer for 3 minutes
8. Add salt and pepper to taste
9. Serve hot. Share and Enjoy!