Sizzling Sisig, the Unexpected Delicacy

There are good things that happen unexpectedly when we experiment. Experimentation is a process to discover something new that could lead to create another thing. This had happened to Lucia Cunanan of Angeles City, Pampanga when she discovered sisig in 1974, one of the most favorite dishes in karinderia or even in a fine dining restaurant. This resulted to the prominent Aling Lucing's and was even crowned as the "The Original Sisig Queen".

Sisig is cook using a sizzling plate. The main ingredients of this dish is the pigs's head and liver that's boiled, chopped, to be seasoned with calamansi, onions and red chili peppers. It is also known as a "pulutan" but others make it as a viand and being paired with steam rice. The crispy and cruchy meat makes it more enticing plus the aromatic odor will definitely capture your smell.

Although there are other restaurants who tried to serve this dish, for me the best among them are from Sisig Hooray, Gerry's Grill and Giligans.

Today, there are other variants of sisig. For health conscious eaters be not worry they are now come in chicken, bangus and tuna.





Photo from Our Awesome Planet VGZ6M34KA2QK

Read more »

Pin It now!

It's More Fun With Sinigang

If there's one dish that Filipinos may call their own, probably it's the Sinigang.

Sinigang is a kind of stew dish known for its sour taste. It's often attach to the fruit of tamarind or sampalok. Every region has its own ingredient to use depending on the abundance of the fruit. Some use guava, kalamansi (a kind of citrus fruit), santol(Sandoricum koetjape), green mango, camias ginger lily, and others that has the sour characteristic. Due to seasonal availability of these fruits, Filipino has created the powdered soup base or bouillon cubes in tamarind base.

Sinigang can be apply in most kind of meats. The most prominent ingredient maybe the pork. I have also tried the chicken and it's fine, it more often called it as Sinampalukang Manok. Beef is rarely use. Fish like tilapia and milk fish are also common in seafoods. Likewise with shrimp which is the best among the sinigang main ingredient.

Sinigang cannot be called authentic in the absence of vegetables. In preparing sinigang, you should have tomatoes, onions, gingers (used to relinquish the fishy smell), okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), string beans(sitaw) and eggplant(talong). Most Filipinos like sinigang with a kick, so they drop a green finger pepper to add some spice to the dish.

So here's the recipe of a Sinigang na Baboy:



Ingredients:

• 1/2 Kilo of Pork meat 
• 2 pcs of pelled garlic 
• 1 pc of chopped onion 
• 3 pcs of sliced tomatoes 
• 2 tablespoon of patis (fish sauce) 
• Tamarind (you can use the real fruit or the powder base) 
• 2 pcs of sliced taro corms, 
• 6-8 strand of string beans (cut into 2 inches long)
• 1 pc of fine slice of daikon
• a bundle of water spinach
• 1 - 2 pcs of  green finger pepper

How to Prepare and Cook:

• Boil the pork meat on a 4 bowls of water in a casserole. Cook until it  becomes tender. Separate the meat but don't throw the soup.
• When the meat is tender, saute the garlic, onion and tomatoes in a pan.
• Put the fish sauce to taste.
• Simmer the tender meat and taro.
• Cover and let it boil for about 10 minutes.
• Transfer the soup from the casserole.
• Boil it again for 5 minutes together with the tamarind.
• Add the daikon and green finger pepper.
• After 5 minutes, you can put the water spinach and cover it again.
• Now, you serve the Sinigang na Baboy and enjoy the sour taste.

Here's an another way of preparing your Sinigang. A step-by-step guide.





Photo from Hubpages.com

Read more »

Pin It now!

The Two Version of Chicken Inasal

When the first bite of Chicken Inasal landed in my tongue, I thought that was already heaven for me. I still recall that first experience in a branch of Mang Inasal. That was the time when this barbeque fastfood was still 100 percent controlled by Edgar Sia II of Iloilo. Later, it was acquired by Jollibee Foods Corporation for 3 billion pesos in October of 2010 for about 70 percent of the company.

So what makes Inasal different from an ordinary chicken barbeque?

The smoked flavor added by cooking the meat on a hot charcoal grill imbibes the marinade and makes the dish tastier. This dish is also distinct for its yellowish color brought about by the application of achuete or annatto oil.

Chicken Inasal for me really suit the taste of the Filipino customers. Unlike a typical grilled barbeque chicken, this dish has different ingredients and preparation. You'll be needing time and effort before you could taste the fruit of your hardship. Normally, the chicken meat will be marinade together with the ingredients for several hours or better if it's overnight.

Before Mang Inasal has catches the taste of the Filipino, Bacolod's Inasal was already been there. I was fascinated how could this variant of inasal different from that of Iloilo version until I tried to drop-by at Joel Torre's "JT’s Manukan Grille".

As per my conclusion, Bacolod Inasal has a slightly sour taste while the Iloilo Inasal is more into sweeter side. Ilonggo's put sugar on their ingredients. Although the are not the same but I like them both.


A version of the Iloilo's Chicken Inasal that I found at Wikipilipinas that you must try:

Ingredients

1 whole chicken, cut into 6 parts (legs, wings, breasts)

Marinade

• 1 head garlic, macerated
• 2 tbsps. chopped ginger
• 1 tbsp. brown sugar (Note: this is optional if you want use the Bacolod way)
• 1/3 cup sinamak, (native coconut vinegar)
• 10 pieces calamansi, extract the juice
• 3 stalks tanglad (lemon grass), julienne
• salt and coarsely ground pepper

Basting Sauce

• 1/2 cup Star Margarine
• 1/4 cup atsuete (annatto seeds) oil
• salt and pepper
• large bamboo skewers
• charcoal for grilling

Preparation and Cooking Process:

• In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, tanglad, calamansi juice, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.
• Meanwhile in a saucepan, over low fire, put margarine and annatto seeds. For few minutes, continue stirring until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.
• After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.
• Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).

Photo from Flavours of Iloilo

Read more »

Pin It now!

Sausages? How to Differentiate Vigan and Lucban Longganisa

Longaniza or longganisa in Filipino, is a kind of sausage that was first introduced by the Spaniards during the colonization era. It is closely similar to chorizo where in a ground pork is the main ingredient. Region by region has its own trademark in preparing it. But in the Philippines, the most famous maybe of its variants are the Lucban and Vigan.

From the province of Quezon, aside from being the Pahiyas Festival Capital, Lucban is also known because of its longganisa. Its sausage is identified for its aromatic and garlicky smell. From the ground pork, they mixed herbs such as the oregano, a squeeze juice of lemon grass and basil leaves. Carefully stuffed on a pork casing using the funnel and tie both ends with a buntal fiber. Typically, Lucban longganisa has a reddish color because of achuete.

Similar to Lucban longganisa, the Vigan version has also the garlic flavor. But aside from being garlicky it is also sourly and salty with the distinct pungent aroma. Thanks to the Ilocos native garlic, a small but powerful spices. These garlic bits are finely combine and blended to the ground pork. The annato powder, paprika, ground pepper, kinchay, and sukang iloko will complete the sausage. The color of this sausage is more into yellowish.

The next time you buy from the supermarket you can now differentiate Lucban from Vigan longganisa.


Photos from clarissa623.wordpress.com and facebook.com

Read more »

Pin It now!

Fish Salad or Kinilaw

Because Philippines is a country that is diverse with multi-cultural ethnicity, preparing dishes in every region have different style, taste and even ingredients. One of this food is the Kinilaw.

Basically, Kinilaw is a method of cooking raw meat in either from seafoods just like fishes and shrimps, beef, goat and some also use the exotic dog meat, using vinegar, ginger, onions and squeeze juice from citrus. Frequently, fish kinilaw is the most popular among them.

Kinilaw na isda is also consider as a viand. It is best partner with a hot steamed rice. Others also prepare this while on drinking session or even as an appetizer.


Prominent Ingredients of a Fish Salad:

• ½ kilo fish (sliced in cubes)
• 200 mL vinegar (from coconut sap)
• 3 tbsp lemon or kalamansi juice
• 1 small chopped red onion
• 2 tbs of chopped ginger
• 2 pcs of chopped red chili pepper(siling labuyo), optional
• Salt and vetsin (msg) to taste

How to Prepare:

• Marinade fish in coconut vinegar for at least 30mins to an hour
• Drain and combine with all ingredients
• Let stand refrigerated for about another 30mins to an hour.
• Then serve.

Photo from www.edrosolano.com

Read more »

Pin It now!

My Darling Laing

Today, the authenticity of every Filipino food wouldn't really matter, as long as it will suit your taste or it is a delectable dish this will be the issue.

Just like Laing which originally came from the Bicol region, today, this delicacy is also known all over the country with different ways in preparing it. But you can really enjoy a dish when you taste the authentic one. Bicolanos are consider as one of the country's greatest cooks, they have the origanal way in preparing this food, a distinct taste that others couldn't copy.


The basic ingredients of this recipe are the dried leaves or stalks of taro(dahon ng gabi), coconut milk (gata) and red chili peppers (siling labuyo). The dahon ng gabi will be slowly cooked using the coconut milk and other ingredients.

GINATAANG LAING

• 2 tbsp cooking oil
• 1 tbsp peeled and minced garlic
• 2 medium peeled and minced onion,
• 1/2 kilo sliced porkloin
• 1 kilo dried gabi (taro leaves and stalks)
• 4- 5 cups coconut milk
• shrimp paste (bagoong)
• 3-4 pieces sliced red chili peppers (siling labuyo)

How to Cook:

• In a casserole, Add the pork meat. Let it cook until it turns red.
• Sauté garlic, ginger and onions together with the meat.
• Mix in the gabi leaves.
• Pour in the coconut milk or gata. Bring to a boil then simmer for 15 minutes.
• Add the chili (siling labuyo), shrimp paste bagoong, salt. Simmer for another 5 minutes.
• Add the coconut cream and continue to simmer until it excreat oil comes.

Photo: From Flickr

Read more »

Pin It now!

The Best Cebu Roasted Pig

When it comes to lechon, Cebu could be one of the prominent source of roasted pig in the country. They have this unique way of cooking this famous dish of the Philippines. Cebu Lechons has a distinct taste compare to others. The soft and tender meat to its crispy skin is patiently cook in a charcoal for many hours to ensure that the inner part will create an aromatic odor. Plus these lechons are not only dipped on a plain gravy but served with plum or other sauces, vinegar, or with other seasonings or accompaniments. The secret of these Cebu's Lechon might be because they are marinated for 12 hrs in a special formulation, then stuffed with lemon grass, garlic, Anise and Onions.

Some lechon shop in Cebu accept orders outside the province. You can place orders and pay it via bank-to-bank transaction or even thru money remittance like Western Union orML Kwarta Padala. But they are charging an amount if they will ship it via airfreight.


Photo: http://www.lechonpig.com/

Read more »

Pin It now!

Napoleones at its best

So what is napoleones all about? Napoleones is basically made of sugar, egg, flour, butter and milk. It's like a croissant with a sweeter twist. This pastry comes in square, bite-sized flaky crust with a creamy custard cream, topped with glazing sugar.

Some speculations that Napoleones has originated from France where the Mille-feuille was really famous among the French. In the United States, they call this as Napoleon pastry.

Napoleones was first introduced in the late 90's thru Virgie’s Homemade Products in Bacolod City. It was then just an experiment being a pasalubong among the kamag-anak's but luckily it become one of their bestsellers.

To prolonged the shelf life, just make it sure that this pastry was properly stored in the refrigerator.


Photo: www.flickr.com

Read more »

Pin It now!

My Ilocano Pinakbet

Pinakbet (pakbet or pinakebbet, meaning "shrunk") is a popular Ilocano dish from the Northern part of Luzon. This vegetable dish is more known as a regional food. But today, almost the whole country has a different way of cooking this dish.

The original Pinakbet Ilocano uses fermented fishes called bagoong or bugguong. This is to bring-out the distinct taste of the vegetables. Some part of the country invented to used bagoong alamang.

Pinakbet used basic vegetables such as bitter melon, eggplant, tomato, okra, string beans, chili peppers, parda, patani, squash. Others include root crops like sweet potatoes. In Ilocos, they even include the young pods of marunggay. It is usually spiced with ginger, onions, or garlic.

In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

Read more »

Pin It now!

The Innovative Filipino Polvoron

When we say polvoron, it is a typical Filipino dessert that is wrap on a Japanese paper or a silky transparent colored plastic in a round form. But as time evolves, some of this prominent look had also change. Some people had transformed the conventional way of preparing the recipe.

One of them that introduce this flavored polvoron is the Postres del Cielo. They redefine it as "Heavenly Desserts".

Product Variants:

CRANBERRY - subtle sweetness of the cranberry polvoron makes it an ideal after-dinner delight. It is best serve while you are drinking wine or champagne.
KIWI - Light and tart, our kiwi polvoron has just the right mix of tangy and sweet, sure to delight dessert lovers of any age. It is best serve while having an after meal ice cream.
ROSE - Timeless and classic, you too will fall in love with the elegant flavor of rose. It is best serve during afternoon tea break.
LAVENDER - Smooth and soothing, lavender is the flavor of choice for sophisticated and discerning palates. It is best serve a companion of green tea or coffee.

Aside from the different shapes each of this variant has each unique taste that surely you love it. Chosen ingredients such as fruits are all imported and rose petals are carefully hand-picked to preserve the freshness.

You can contact the maker of these yummy polvoron:

Postres del Cielo
44 Sta. Maria St. Kapitolyo, Pasig City 1603
Email: postres.delcielo@yahoo.com
Phone: 635-4734
Mobile: 0918-8118115

Read more »

Pin It now!