Showing posts with label Exotic. Show all posts
Showing posts with label Exotic. Show all posts

Tuesday, July 23, 2013

Crispy Pork Tail


Exotic crispy pork tail, who will dare to eat this? I can eat this! I know there a lot who will like his recipe, so this is for all of you.

Ingredients:
5 pork tail
2 tablespoons lemon or calamnsi juice
1/4 teaspoon ground pepper
2 tablespoons soy sauce
salt

Procedure:
1. Combine all the ingredients and marinate over night.
2. Deep fr until golden brown and crispy.
3. Serve hot with your favorite dipping sauce, yummy!!

Thursday, April 18, 2013

Crispy Pork Intestine


 Something exotic but yummy, good to eat with porridge. I love the texture of fried silet or crispied pork intestines. Have you tried this before? If not yet, then I am challenging you to try it, you might like it. :-).

Ingredients
1/2 kilo pork intestines cut into an inch long
2 tablespoons lemon or calamansi juice
Salt to taste
 oil for deep frying

Procedure:
1. Boil the intestines until cooked then drain and set aside until all the water is fully drained.
2. Sprinkle some salt and lemon juice and mix well.
3. Heat the oil and deep fry the intestines until golden brown.
4. Serve it hot.

Thursday, January 10, 2013

Pritong Atay at Balumbalunan ( Fried Liver and Gizzard)

This is one of the street foods in Bangkok, Thailand, specially in Onut soi 10 where I lived some few years ago. Every time I passed by at the booth selling this, I walked slowly and observed them cooking it, I saw limes, flour so I already had an idea what they put, then I tried cooking it and that's it, simple and easy, here is how to do it.

Ingredients:
200 grams chicken liver
200 grams chicken gizzard
1 tablespoon lime or calamansi juice
salt and pepper
1/2 cup flour
Gizzard and Liver

Procedure:
1. Marinate the liver and gizzard with lime juice, salt and pepper for 30 minutes.
2. After 30 minutes roll over the flour for breading then deep fry until golden brown.
3. Serve hot.

Monday, December 17, 2012

Sari-Sari Adobo



This is one of the best seller in our eatery in Panabo, Davao, Philippines. I learned to cook this from there, people called this dish "sari sari" literally in English it means "assorted" and that is true because this dish is composed of assorted parts of pig, like the ear, liver, heart and intestines, etc. Gross? Exotic? Maybe, if you do not like it, but frankly speaking it is yummy! If you like "sisig" I am 100% sure that you will like this too. Maybe this is a Visayan version of sisig. :D Here are the ingredients for this.

Ingredients:
2 pork's ears
1 pork's heart
1/4 kilo pork's liver
1 pork's tongue 
8 cloves garlic
1 onion
1 teaspoon ground pepper
1/4 cup soy sauce
1/4 cup vinegar
Some chili
some spring onion


Procedure:
1. Boil all the pork's parts, make sure that the tenderness is right then slice into small pieces.
2. Saute the garlic and onion then add the rest of the ingredients, simmering and stirring occasionally until done.
3. Serve hot and garnish with spring onion.

Wednesday, October 3, 2012

Paksiw sa Gata - Ulo ng Tilapia


I have a foreign friend who asked me if I eat the head of the fish,  I said YES! She said really? lol I asked her "do you want to see me eating it"? She just smiled. This is one of my favorite dish for fish head "paksiw sa gata". Maybe for some of you it is gross, but I wanna let you know that for Asians it is not.Do you want to eat it with me? :-)


Ingredients:
2 big tilapia head
1 medium size onion
thumb size garlic (sliced)
1/2 glass vinegar
1 glass coconut milk
chili
salt and pepper to taste

Procedure: 
1. In a cooking pot put the vinegar, all the spices and fish, cover and bring to a boil.
2. When the fish is already cooked, add the coconut milk and simmer for a minute, add salt and pepper to taste
 3.. Turn off the heat and serve it hot.

Monday, September 10, 2012

Kilawin na Tainga ng baboy Kapampangan Style


Hot and Spicy pork's ear dish which is very popular in some regions of the Philippines. Preparing this varies from place to place, I had posted the Dabawenyo version of this dish but some few months ago I talked to my friend from Pampanga and he shared to me how they prepared this dish and I became interested in trying it and here is how to do it the Kapampangan way.

Ingredients:
2 pork ears (cooked)
1 onion
3 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons lime or calamansi juice
spring onion
some chili

cooked pork's ears
Procedure:
1. Grill the cooked pork's ears then slice it into dice.

2.Mix all the ingredients in a large mixing bowl.
3.Serve with a smile :-).

Monday, April 23, 2012

Spicy Salmon Head Stewed in Vinegar



Mmmmmmmm I know to some people this recipe is gross, but sorry folks I need to post this. This is really super hot and delicious, the chilli paste makes the soup reddish. Actually I cooked 10 salmon heads for this, but I forgot to take a photo, I am lucky that after eating there are 3 left, and I decided to post it here. So here is my recipe for this. I will base my recipe for 3-4 servings.

Actually I am lazy to post a blog now but I am talking to my friend Edith of Kansan U.S.A and she do not believe that I can eat the head of the fish lol, I asked her if she will check the recipe if I will post it and she said yes, so here we go :-)

Ingredients:
2 salmon heads ( cut into halves and gills removed, clean properly)
1/2 teaspoon chili paste
100 grams chopped cayenne or jalapeno pepper ( siling haba)
3/4 cup vinegar
thumb size garlic ( crushed)
6 cloves garlic (crushed)
salt and pepper to taste

Procedure:
1. In a pot put all the ingredients and bring to boil.
2. Once it is starting to boil turn the heat into low level and continue the process for 45 minutes without stirring it, just cover the pot and make sure that the flavor will be absorbed in the fish by using a ladle scoop the soup and pour over the fish every now and then until the cooking process is finish.
3. Once finish serve it hot.

Sunday, January 29, 2012

Exotic Paksiw sa Gata


The yummiest Fish paksiw sa gata ever! Try it!

Ingrdients:
1 kilo fish
1 unripe mango
1/4 kilo okra
1/4 kilo talong
1/2 kilo Squash
chilli pepper
thumb size ginger
4 cloves garlic
1 cup vinegar
2 cups coconut milk
salt and pepper to taste


Procedure:
1. In a pot arrange all the vegetables  properly including the ginger and garlic.
2. Next, put the fish, mango and chili peppers.
3. Pour in the vinegar, salt and pepper, cover and let it boil
4. When it is already boiling reduce the heat and simmer untill everything is cooked then add the coconut milk.
5. Simmer for a minute then serve it hot and with rice.


Sunday, October 9, 2011

Tainga ng Baboy A La Sisig



Exotic but yummy . A must try recipe.

Ingredients:
2 pork's ear ( cooked and chopped)
1/4 cup chopped jalapeno ( siling haba)
3 tablespoons soy sauce
6 cloves garlic
1 small onion
1/4 teaspoon ground pepper
1 tablespoon liver spread
1 big  lemon or 5 calamansi
spring onion for garnishing.
1/4 cup water ( add if needed)
1 egg ( optional)

Procedure:
1. Saute garlic and onion then add the pork's ears then simmer for few minutes.
2. Add the soy sauce, ground pepper and lemon then simmer for 5 minutes, stirring occasionally.
3. Put the liver spread, mix well and simmer for another 2 minutes.
4. Pour in the chopped chillis, simmer for 2 minutes
5. Crack an egg, garnish it with spring onion.

Thursday, October 6, 2011

Chicken Feet Adobo


Chicken feet dishes in China is ranked as number 5 among China's exotic food. Weird as other people looked at it, but to those who eat it, its a yummy treat.  I am a chicken feet eater :D frankly speaking its addictive lol if you know how to cook it, it doesnt taste weird at all, it is yummy specially when it is so tender and saucy.In the Philippines we call it "adidas".

Ingredients:
1 kilo chicken feet
1/4 cup soy sauce (add if needed)
1/2 cup vinegar
6 cloves garlic
1 small size onion
garlic ( thumb size)1/4 teaspoon ground pepper
2 cups water
salt and pepper to taste
Procedure:
1. Saute garlic, ginger and onion
2. Add the chicken feet and the rest of the ingredients cover it and simmer.
3. Mix it well, then add water and let simmer until tender. When it's already tender and it's still has a lot of water, increase the heat and allow the water to evaporate making it saucy and yummy.
4. Serve it hot.





Wednesday, September 28, 2011

Braised chicken Gizzard


I cooked this today ( Sept. 28, 2011).  My friend (Vince) and I talked about exotic food a while ago, and I told him that the gizzard of the chicken is delicious, if you know how to cook it. It does not smell odd at all. I told him that I will cook it and post it here lol. So to everyone there who wants to have a little food adventure, here is the one that you can try.

Ingredients:
1/2 kl. gizzard
3 cloves garlic
2 tablespoons soy sauce
2 tablespoons ginger strips
1 small bell pepper
spring onion for garnishing

Procedure:
1. Saute the ginger and garlic
2. Add the gizzard, braise it for few minutes.
3. Add the soy sauce, and lower the heat, cover it.
4. Simmer until the gizzard is tender. ( approximately 15 minutes)
5. When it is almost done add the bell pepper.
6. Serve it hot and garnish with spring onion.

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