Sisig Krep

“Sisig” (see’ seeg) is an original Filipino recipe started by folks from the country’s northern part, Pampanga.This one is sisig with a twist from the ingredient specialist who shared this recipe to us.

Recipe type: Starter

Number of serving: 15 servings

Preparation time: 45 minutes

Cook time: 30 minutes

Ready in: 1 h, 15 m

Difficulty: Very Easy

Ingredients:

Meat:

1 kilo skin-on pork mask (if available OR 1 kilo skin-on picnic shoulder)

¼ kilo lightly boiled chicken liver (semi cooked ; Mash to a paste state. Set aside)

Flavor enhancers :

70 ml cane vinegar

5 grams  salt

2 grams cracked black pepper 

1 bulb large white onion (finely chopped ; Set aside ½)

1 clove garlic (crushed ; Set aside)

2 pcs red cayenne (or Jalapeno pepper finely chopped)

50 ml soy sauce 

20 ml lemon juice 

15 ml palm oil

Grilling/serving medium :

Griller

Charcoal

20-25 pieces pita bread (roll)

Procedures:

1. De-hair and clean well meat. Boil to “bite-friendly” tenderness but not to the point of disintegration.

2.  In fiery red charcoal, while tossing and tumbling boiled meat as needed, grill enough to sear or turn skin dark brown. Slice and cut into 4 pieces per square inch. Set aside.

3. In a suitable frying pan, heat palm oil. Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent. Remove or strain cooked solids. Set aside this “flavored oil”.

4. In a bowl, in this sequence and while tossing constantly, mix cut meat, chicken liver paste, vinegar, soy sauce, salt, black and red peppers. Mix well. In the same frying pan with “flavored oil” pour in meat mixture and lightly heat tumbling well to avoid sticking to bottom of pan.

5. Remove pan from heat and lastly, add in lemon juice and the other ½ chopped onion. Tumble. Heat very lightly pita bread until little brown spots appear in still live charcoal or at direct fire from gas stove.

6. Lay flat unto plate and pour in 50 grams “Sisig”. Roll as shown in picture.

7. Cut into 2-3 pieces if desired. Garnish. Serve.

NOTE: Sisig is best paired with steamed rice, roll into log or wedge unto your home  made crepe

Click the link below and learn more about this recipe.

http://www.jdantemorados.com/9/post/2013/09/a-blend-of-3-nations-bagwang-sisig-krep.html

Contributed by: Mr. Jose Dante S. Morados

Garlic Butter Beans

Our viand today is roasted chicken so I cooked this beans for a side dish and t was a hit!

Pinangat

A delicious light souped pomfret prepared with love by an ingredients' specialist. I am glad he shared his delicious recipes from his blog.

INGREDIENTS:
1 medium size thoroughly cleaned Pomfret
4 pieces medium tomatoes-each cut into 4 pieces
2 pieces large white onion roundedly-sliced (not chopped)
3 pieces banana pepper (or chili finger or "sili pansigang")
2 grams ground black pepper
8 pieces cleaned mustard leaves
10 ml. cooking oil
5 ml. "patis" (fish sauce)
200 ml. tap water (tubig lang sa gripo nyahaha) or fish stock

PROCEDURES:
1. Heat pan, pour oil.
2. Saute 1/2 of sliced tomatoes until overdone ("labug na labug na mga kamatis")
3. Pour in 1/2 of sliced onion, saute also to overdone state
4. Add in "patis" & black pepper. Toss a bit.
5. Pour in water (or stock) and bring to boil.
6. Upon boiling, slowly toss in Pomfret and let cook for 3 minutes each side.
7. When done, turn off or remove pan from fire.
8. Pour in mustard leaves & banana peppers...COVER.
9. Un-cover after 2 minutes, pour in unto serving tray
& garnish with the other half of tomatoes & onions.
10. Enjoy the aroma, taste and vibrance of this Pinoy comfort recipe.

For more delicious and nutritious recipes visit his blog. Click the link below.
http://www.jdantemorados.com

Contributed by:  Mr. Jose Dante S. Morados

Mr. Jose Dante S. Morados

Lechon Manok with Tanglad

Lemon grass is one of the most aromatic herb that can be used in cooking, commonly known in the Philippines as tanglad. Oven roasted chicken with lemon grass is very yummy,  and the fragrant of the lemon grass helped to make the inside part of the chicken aromatic. Try it.

Apan-apan

Apan-apan is an Ilonggo dish using swamp cabbage ( kangkong). My parents always cook this when I was younger that's why  learned this recipe from them (both of them are Ilonggo). You can use also the leaves for this dish, but we love it with only the stalks then we use the leaves for other dishes. If you love adobong kangkong, you will surely love apan-apan.