Easy Pork Sisig

A recipe shared by a loving father of 2 kids, Mr. Orville Pañares. What I liked about this recipe, is the simple and easy way of doing it, good for all the beginners in cooking to follow. Thank you Mr. Pañares for sharing this.

Ingredients: 

1/4 kl. pork face (maskara) 

1/4 kl. pork ears 

6 cloves garlic (chopped) 

2 med. size red onion (chopped) 

3 pcs. thumb size ginger (crushed)

 1 small can liver spread
1 litre water ( add if needed)

mayonaise

 kalamansi

Procedure:

1. Saute half of the onion and garlic, together with all the ginger. 

2. Add the pork face and ears. lightly brown to extract flavors. 

3. Add the water, bring to boil then simmer till the meat is tender. 

4. Remove meat from water, then cut into small pieces. 

5. Heat ample amount of oil in a pan, pan fry sliced meats to add crisp to the meat. drain excess oil after frying. 

6. Saute remaining garlic and onions together with the meat. (optional: add chopped chili finger if desired) 

7. Add in the liver spread, mix well then serve while hot. (option: may use sizzling plate if available). 

8. Drizzle mayonaise on top and kalamansi on the side then serve.


Contributed by: Mr. Orville Pañares

Boiled Eggplant Salad

This is very easy to prepare by just boiling the eggplants and mix all the ingredients. I made this today because we will go to the river for a picnic, this is perfect with the grilled pork and fish that we have.

Ingredients:
4 eggplants
1 onion (diced)
2 tomatoes (diced)
3 tablespoons vinegar
1/4 teaspoon sugar (optional)
salt and pepper to taste

Boiled eggplants

Procedure:
1. Boil the eggplant and dice, then combine all the ingredients:
2. Serve and enjoy.

Sago and Gelatine Salad

Enjoy this affordable yet delicious salad. Both kids and adults will surely enjoy this treat.

Ingredients:
1/4 kilo white small sago ( cook the sago then drain)
10 grams red gelatine powder (cooked and diced)
10 grams white gelatine powder (cooked and diced)
1 1/2 cup condensed milk
250 ml Nestle cream
1 small can evaporated milk

Procedure :
1. Combine all the ingredients then refrigerate.
2. Refrigerate before serving.

Maja with Fruit Cocktail

Superb!

Ingredients:
200 grams corn starch
1 small can fruit cocktail (432 grams) drained
4 cups coconut milk
1 1/2 cups sugar
250 ml All purpose Cream ( Nestle or Alaska Crema)
1 small can evaporated milk


Procedure:
1. In a pan put the coconut milk and cornstarch then mix will until corn starch is fully dissolved.
2. Add the evaporated milk, sugar and cream then mix well then add the fruit cocktail, cook over medium heat stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes firm and smooth, allow to simmer for a while before transferring to a molding tray.
3. Pour to your desired container or molding tray then allow few hour to cool. Unmold it then serve.

Pork Medley

Simple and economical way of cooking your pork, tomato sauce and creams are not needed but still, this recipe will surely capture your taste buds. "Lami!" :-) Yummy!

Ingredients for 6-8 servings:
1/2 kilo pork (sliced into bite size)
1/4 kilo green beans ( sliced into bite size)
2 medium size carrots ( sliced into bite size)
3 cloves garlic
1 small onion
1 cup water
1/4 teaspoon ground pepper
salt to taste


Procedure:
1. Saute garlic and onion then add the ground pepper and pork, continue to saute until the pinkish color of the meat is gone.
2. Add the water and simmer until the meat is fully cooked, increase the heat to high then add the carrots and green beans, give a good stir until fully mixed, add salt to taste.
3. Simmer until done then serve it hot with rice.

You can add more vegetables for this recipe like broccoli and cauliflower.

Bacsilog

I woke up late that's why I served my guest a very quick to prepare Filipino breakfast composed of bacon, fried rice  (sinangag)and egg (itlog)or simply known as "bacsilog".

Simply fry the egg and bacon then toss some leftover rice in the pan, season with salt and pepper then stir until done, prepare everything in a platter and eat like a VIP :-).

Nilat-ang Baboy

Nilat-an is a cooking process in Mindanao and Visayas regions of Philippines, I think this is related to Luzon's "nilaga". My mother loves to cook nilat-an specially if the meat is tough, using this process, it makes the meat tender by simmering the meat over low heat, that brings out the delicious flavor of the meat. Try this recipe.

Ingredients:
1 kilo pork buto-buto
1 piece banana heart ( slice into wedges)
thumb size ginger
1 onion
4 chili fingers ( siling haba)
6 cups water ( add if needed)
salt and pepper to taste


Procedure:
1. In a pot put the water, onion, ginger and pork buto-buto, bring to a boil, when boiling reduce the heat then simmer until the meat is tender.
2. Add the banana heart and simmer until tender then add chili fingers, salt and pepper to taste then simmer until done.
3. Garnish with spring onion then serve it hot and do not forget to smile.

Pocherong Bangus

Enjoy the delicious taste of pochero with this milkfish (bangus) dish. It is simple and easy to prepare, try it.

Ingredients:
1 piece bangus ( slice into your desired size)
2 tablespoons tomato paste
1 small onion
3 cloves garlic
1/4 kilo pechay
2 cups water
6 slices of fried banana
salt and pepper to taste


Procedure:
1. Fried the fish until golden brown, set aside.
2. Sauté the garlic and onion then add the tomato paste and the fried fish then simmer for 2 minutes and add the water and bring to a boil.
3. Continue simmering then add the pechay and the fried banana and simmer  for 3 minutes, add salt and pepper to taste then simmer until done, turn off the heat.
4. Serve it hot and enjoy.

Ginisang Sitaw with Giniling

String beans are one of the most common vegetable in the market and available all year round. Today the selling prices are lower compared last week that's why I bought some for our dinner.

Ingredients:
1/2 kilo String Beans ( cut into an inch and a half long)
1/4 kilo ground pork or beef
2 tablespoons soy sauce
3 cloves garlic
salt and pepper to taste


Procedure:
1.Saute the garlic and onion then add the ground meat and continue to saute until the pinkish color is gone.
2. Increase the heat to high ( to avoid discoloration of the beans) add the string beans and soy sauce then  combine well and do not cover, add salt and pepper to taste, stir every now and then until cooked then turn off the heat.
4. Serve it hot.

Tortang Sapal ng Niyog

I bought freshly grated coconut to squeeze it and get the coconut milk that I needed for my Maja blanca. After squeezing it I didn't throw away the coconut residue "sapal" and I made it into delicious 'torta'. My nieces and nephews were amazed they said it doesn't taste like "sapal" at all. Try it.

Ingredients for 6 servings:
1 cup coconut residue ( sapal ng niyog)
1 egg
1/2 cup flour
1/2 cup water
1 onion (minced)
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Combine all the ingredients until fully mixed.

2. Spoon a portion then fry until golden brown.
3. Serve it hot.

My Breakfast Today ( August 9, 2014)

 A delicious breakfast that I prepared for my loved ones today, Vienna sausage, fried egg, fried rice  and fried dried squid served with love.

How to Cook Hotdog Perfectly

 I am not encouraging anybody to eat hotdog, ( we rarely have this.) I just wanna show how to cook it to reply to an email asking me how to cook it, because she said, everytime she fried hotdog it shrinks and hardened when its not hot anymore.Here are simple steps of cooking your hotdogs perfectly.

1. Put slits on hotdogs then add 1/4 cup water for 1/2 kilo hotdog then bring to a boil.

2. When boiling stir every now and then and simmer until water is almost dry then put 1 or 2 tablespoons oil.

3. Continue cooking until done.

4. Serve hot and enjoy.

Deep Fried Catfish

Catfish can be cooked in so many ways but I like it crispy and hot, just like this. 

Ingredients:
2 catfish (hito) cleaned
2 stalks lemon grass (tanglad)
1/4 cup flour
salt and pepper to taste


Procedure:
1. Sprinkle the catfish with salt and pepper then insert each fish with lemon grass, roll over the flour and deep fry until golden brown.
2. Serve it hot.

Native Chicken Tinola

Tinolang Manok( Filipino stewed chicken) is one of the popular dishes in Philippines. Green papaya, lemon grass and horse radish are added to the dish to make the flavor perfect.

Ingredients:
1 whole Native chicken ( slice to your desired size)
thumb size ginger( strips)
3 cloves garlic
1 small onion
1 small unripe papaya
2 cups horse radish ( malunggay)
1 stalk lemon grass (tanglad)
6 cups rice washing ( add if needed)
1/4 cup fish sauce (patis) optional
Salt and pepper to taste

Native Chicken

Procedure:
1. Saute the garlic, ginger and onion then add the chicken and braised for few minutes.
2. Add the fish sauce(patis), if there is no fish sauce just put salt and pepper, simmer for 5 minutes to allow the flavors to blend well.
3. Add the rice washing and bring to a boil until the chicken meat is tender. Add the lemon grass and papaya then simmer until almost done.
4. Add the horse radish then simmer for 30 seconds and turn off the heat, then serve hot

Chili leaves can be added too

Tortang Malunggay

July is a nutrition month in the Philippines and I want to contribute a healthy and affordable recipe to all the parents who keep on soliciting ideas for nutritious dish that they can prepare for their kids, since horse radish (malunggay) is always available or common in our own backyards, I came up with this idea, I hope that you will try this recipe and let me know.

Ingredients for 4 servings:
3 large eggs (lightly beaten)
1 small onion (sliced thinly)
1/2 cup horse radish (malunggay)
salt and pepper to taste


Procedure:
1. Mix all the ingredients until fully combined.

2. Heat an oil then pour the egg mixture and cook until done.
3. Serve with a smile :-) .

Health Benefits of Onion

Onions are very common kitchen staples. But there’s a lot more than meets the eye. Like their pungent taste and smell, onions have extraordinarily powerful health benefits. Here are some of the many:

1. They have phytochemicals that enhance the effectiveness of Vitamin C in the body. That means better body resistance to sickness.

2. They have chromium that helps blood sugar regulation.

3.  Like garlic, onions have antimicrobial element called allicin. They can be used as first aid remedies for cuts or wounds. Crush a half of onion (you can add raw honey for better results) and apply on the wound. Leave on for 20 minutes and wash off.

4. Did you know that onions stimulate the production of good cholesterol (HDL)? It keeps your heart fit and well.

5. Got stung by a defensive honeybee? Apply onion juice on the inflicted area to feel relieved from pain and burning sensation.

6. See those bright green tops sprouting from onion bulbs? They are rich in vitamin A! Use them often in your cooking.

7. Flavonoid quercetin, an antioxidant found in onions, helps to get rid of free radicals. It also protects and aids our body to regenerate vitamin E.

I know you got teary-eyed with these heart-touching health benefits. Wipe your tears and start chopping onions now. Surely you will never look at them in the same way again. :)


WARNING!
Onions are toxic to your dog!

Thanks to the best gardener, Mr. Arcon Agbuya for contributing this wonderful article.

How To make a Perfect Suman

Suman is a  delicious Filipino Dainty that is very popular in the Philippines, there are different types of suman and the ingredients varies from each type. When I met Ate Pabling and tasted her "Suman" I said "wow this is so yummy" that's why I let her teach me how to cook a perfet suman because I want to share it to everybody and here is her secret and the suman she made.

Ingredients:
4 cups glutinous rice
4 cups coconut milk
1/4 kilo white sugar
1/4 teaspoon salt
thumb size ginger ( grated) optional
wilted banana leaves
water ( enough to cook the suman)

Procedure:
1. Soak the glutinous rice in a water for at least 20 minutes or until bloated then drained.
2. In a pot put the coconut milk, sugar, ginger and salt then bring to a boil, when boiling,  add the soaked glutinous rice, give a good stir, cover and cook it like a normal rice (sinaing) but do not cook thoroughly, when it is almost done (medyo bigas pa pero malapit ng maluto) turn off the heat.
3. Get the wilted banana leaves, spoon a portion of the rice then wrap in the banana leaves, do this until all the rice will be wrapped.
4. Put in the pot, add the water and boil the suman until fully cooked. ( around 45 minutes or more).

Buttered shrimps

Easy to cook shrimp dish that will make the eaters/ loved ones, love you more. Give it a try.

Ingredients:
1/2 kilo shrimps
2 tomatoes
2 tablespoons butter
2 cloves garlic
1 small onion
salt and pepper to taste

Procedure:
1. Heat the butter then saute the garlic, tomato and onion until soften then add the shrimps.
2. Give a good stir and increase the heat, add salt and pepper to taste then stir until done.
3. Serve it hot.

Pork Inihaw ( Carenderia Style)

Pork inihaw (Grilled pork) is one of the best sellers in my sisters eatery, but to make it affordable the technique is to put a lot of cucumber and additional soy sauce and slices of calamansi are added when serve. For those who wants to start a carenderia ( eatery) I hope this post will give you an idea.


Ingredients:
1 kilo pork belly ( marinated with calamansi, soy sauce, black pepper and salt)
1 kilo cucumber ( sliced)
Vinegar according to your taste
1 onion ( sliced thinly)
ground pepper according to your taste


Procedure:
1. Grilled the pork and slice into bite size, combine with the cucumber, vinegar, onion and ground pepper, mix well.
2. Then serve with extra condiments and chili to enjoy.

Binakol

Another Ilonggo's pride is this delicious chicken dish that's rich in taste, cooked in coconut water. If you know how to cook chicken tinola, this is very similar to it, the only difference is this is cooked with coconut water. You can add tinola vegetables for this recipe, mine I only want it this way.

Ingredients:
1 whole native chicken ( chopped to your desired size)
3 young coconut (buko)  coconut and water seperated
2 cloves garlic
1 onion (minced)
2 stalks spring onion
1 stalk lemon grass (tanglad)
salt and pepper to taste

Procedure:
1. Saute the garlic, ginger and onion then add the chicken and braise for few minutes.
2. Add the coconut water and bring to a boil, when boiling add the lemon grass then simmer until the meat is tender, add the coconut meat, salt and pepper to taste then simmer for 5 minutes and turn off the heat.
3. Put the spring onion and serve it hot.

You can add coconut water if needed.