Ginisang Pechay

I love this vegetable a lot, yummy and nutritious.

Ingredients for 4 servings:
1/2 kilo pechay
1 can sardines
2 cloves garlic
1/2 piece onion
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the sardines and continue to saute for a minute.
2. Increase the heat and add the pechay then give a good stir to mix evenly.

3. Add salt and pepper then stir until done and serve it hot.

Dinakdakan

Dinakdakan is a popular Ilocano  dish made from pork's ears and face (mascara) that's boiled and grilled then chopped and added with pork's brain and spices for an excellent taste. My Ilocano friends helped me in making this.

Ingredients:
1/2 kilo pork mascara ( combination of pork's ear and face)
2 tablespoons pig's brain ( I've got the brain from lechon) if using a raw brain boil it first until cooked.
1 onion ( minced)
2 tablespoons calamansi or lime juice
2 tablespoons soy sauce
2 tablespoons mayonaise ( Optional)
3 pieces wild chili ( labuyo) chopped
salt and pepper to taste

Procedure:
1. Boiled the pork mascara until tender then grilled and slice into small pieces.
2. Combine all the ingredients until fully mixed.
3. Serve and enjoy.

Adosilog

I have leftover adobo that's why I made  adosilog for breakfast which we all enjoyed with coffee and a good chat.
Adosilog is a combination of adobo, frid rice and fried egg.
Adobo--->Ado
(Frid Rice) Sinangag--->si
(Fried egg) Itlog--->log =Adosilog
Just assemble all the items in a serving plate then serve.

Ginisang Sayote

A simple and delicious sayote dish that is very easy to cook.

Ingredients:
3 sayote (cleaned and sliced)
1/4 kilo pork
2 tablespoons soy sauce
3 cloves garlic
1 onion
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish then add the sayote and give a good stir.
2. Add the soy sauce, salt and pepper to taste then simmer until done.
3. Serve it hot with rice.

Pinaupong Manok

Pinaupong Manok is a whole chicken cooked in a sitting position, there are various ways of cooking it.  I tried one today and it's good and delicious. Try it.

Ingredients:
1 whole chicken ( around 2 kilos) you can choose the size of the chicken that you will use
1 teaspoon chili flakes (optional)
3 tablespoon calamansi or lemon juice
salt and pepper to taste
2 tablespoon butter
1 can softdrink ( your choice)
2 cloves garlic ( crushed)

Procedure:
1. Sprinkle the juice on the chicken,then rub it with chili flakes, salt and pepper.

2. Remove half of the Coke content then put the garlic and butter inside the can, insert the can at the lower opening of the chicken and set it in a sitting position.
3. Put in the pre-heated oven at 180C and cook for 1 hour or until done.
4. Serve and enjoy :-).

Note: Smaller chicken is faster to cook. So reduce the time when you use a smaller chicken.

Hot and Spicy Squid Adobo

Squid adobo is yummier when it is hot and spicy, so I cooked some today to satisfy my craving for this dish.

Ingredients for 6-8 servings:
1 kilo squid ( cleaned and ink set aside)
1 onion (diced)
3 cloves garlic ( minced)
2 tablespoons soy sauce
1/4 cup vinegar
3 chili pepper ( labuyo)
1/4 teaspoon ground pepper
2 bay leaves/laurel
salt if needed

Procedure:
1. Saute the garlic and onion then add the ink and continue to saute for few seconds then increase the heat and add the squid and give it a good stir.
2. Add the rest of the ingredients and mix well then simmer for 4 minutes over high heat then turn off the heat.
3. Serve it hot with rice.

Frog Adobo (adobong Palaka)

re-cooked August 9,2014

Have you eaten an edible frog ( palakang bukid)?  I have eaten it 20 years ago, it tasted like chicken,  I ate the legs because it's the only meaty part. During rainy season my brothers and their friends will hunt for frogs and cook it  when they are done cooking they  will call the neighbors to feast on it. The sound of happiness is what you can hear while they're eating and sharing good chats.

Ingredients:
1 kilo cleaned Frog
8 cloves Garlic
thumb size Ginger
1 big Onion
3/4 cup Vinegar
1/2 cup soy sauce
1 tablespoon crushed black pepper
3 bay leaves/laurel

Cleaned frogs

Procedure:
1. Saute the garlic and ginger then the onion and add the frog meat, laurel and black pepper then stir to mix well then simmer over medium heat until the pinkish color is gone.
2. Add the vinegar and soy sauce ( do not mix) just cover and wait until it starts to boil then simmer for few minutes before mixing.  Continue to simmer until done while stirring every now and then.
3. It is done when it is almost dry but still saucy.
4. Serve with a smile.