Sizzling Hot Sisig

 

sizzling-sisig

Sisig is an original recipe from Pampanga and known as partner for alcoholic beverages (pulutan) during drinking session with friends. But today because of its distinct taste that captured the delicate taste buds of common folks, it’s not just for pulutan anymore but became a viand that is eaten with rice whether for breakfast, lunch or dinner.

sisig-lunch

Here is the recipe:

Ingredients:

  • 1/4 kilo pork face skin (maskara) boiled until tender
  • 100 grams pork liver – boiled then chopped
  • 2-3 pcs. siling labuyo – chopped
  • 2 pcs. finger chili – siling pansigang – sliced thinly
  • 2 tbsp. calamansi juice
  • 1 tbsp. chopped ginger
  • 1 med. onion minced
  • salt and pepper to taste
  • mayonnaise or pork brain
  • 1 egg (optional)

Instruction:

  • After boiling the pork face or maskara, grill in open fire or deep fry until  golden brown or crispy, then sliced or chopped.
  • Heat pan and mix all the ingredients (meat and veggies) except egg and calamansi juice,  stir fry until all the veggies are half cooked, then add the egg on top, remove from heat and dash with calamansi juice. Serve hot and sizzling with rice. You can now enjoy your meal while listening to a dean electric guitar.

Variation: Instead of using pork face or maskara, you can also use liempo, boiled and fried until crispy.

Note: Mayonnaise is the substitute for boiled pork brain from the original recipe.

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Breakfast Idea – Bread Pizza

 

diy-bread-pizza

Drooling for pizza but no time or knowledge to knead dough or money to order at your favorite pizza store? Worry no more as you can do it yourself at home by using ingredients that I’m sure are pretty much available in your pantry or fridge. This is specially when you are running out of idea what to serve for breakfast or snack, easy and quick to do.

diy-pizza-ingredients

Ingredients:

  • Bread  – sliced
  • Sauce can be catsup, spaghetti sauce or tomato sauce will do
  • cheese – any kind whether cheddar or quick melt
  • toppings – hotdogs sliced or cut into small pieces, ham, bacon or any left over cooked meat like chicken, beef or pork
  • Add-on toppings: onion, bell pepper, pineapple chunks or tidbits (will do this next time) 🙂

Procedure:

  • brush or spread sauce on the bread
  • sprinkle shredded cheese
  • top with your preferred meat ingredients and additional toppings (e.g. onion rings, bell pepper or pineapple)
  • bake in the oven or bread toaster for 5-10 minutes or until cheese are all melted, be careful not to burn the bottom of the bread.

breakfast-idea

So here is the finished product, served as breakfast or snack, this was our breakfast the other day, the second time I did it after my first try that I posted on my other food blog, Happy Meals -Pizza from Left over breads.

Happy to share this with you like when you’re looking for a quality Analog Drum and Bass Module try the akai rhythm wolf from Musician’s Friend online store.

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Pork and Chicken Pineapple stew (Pininyahan Baboy at Manok)

pork-and-chicken-pineapple-stew

A little twist on the traditional Pininyahang Manok recipe, just added pork and chorizo de bilbao for extra flavor and it came out really good.

Pininyahang Baboy at Manok or Pork and chicken pineapple stew

Ingredients:

  • 1/2 kilo chicken chopped into serving size
  • 1/4 kilo pork belly (liempo) cut into serving size too
  • 1 med. onion minced
  • 2 cloves garlic chopped
  • 1 bell pepper diced or cut into strips
  • 1 cup canned Pineapple chunks or tidbits (drained)
  • 1 pc. chorizo de bilbao (optional)
  • oil
  • salt and pepper to taste

The procedure is quite simple:

  • Saute garlic and onion
  • add pork and chicken – saute a bit
  • add 2 cups of water and bring to a boil, once boiling lower the heat and continue simmering until the meats are tender
  • add chorizo, bell pepper and the juice from the drained pineapple, continue simmering
  • then add pineapple tidbits or chunks
  • season with salt and pepper to taste.
  • remove from heat and serve with steamed or fried rice.

Hope you enjoy this recipe, very easy to do like the chord buddy review task assigned to me.

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