Chicken Sisig

Who doesn't love SISIG??? I like it the healthier way! I want it guilt-free and enjoys every bits of it! Here's my simple version and it is unbelievably "doable" for everybody!

Ingredients:
Boneless Chicken Leg Quarter- Cut in small pieces
White onion- diced
Green Chili- sliced
Knorr Seasoning
(Mayonnaise- Optional)
(Crushed Chicharon for garnishing- Optional)
Salt and Pepper
Little Sugar
Little Vinegar
Oil for Sauteing
1 Raw Egg
Sizzling Plate 

1. Heat oil, saute onions until well done. 
2. Add chicken, chilies and knorr seasoning (you may add in mayonnaise if you want to!)
3. Dash with salt and pepper to taste! Oops!!! Do not forget the little sugar and vinegar!
4. Preheat sizzling plate, drizzle oil. 

CAUTION:  Be careful when you remove sizzling plate from the flame....

5. Add raw egg to garnish your sisig!
6. Serve Hot! Enjoy it with your Garlic rice! Sizzzzzzzllllleeeee!!!!!

SORRY! I AM NOT INTO MEASURING EACH OF MY INGREDIENTS! HOPE THIS STILL HELPS!

Fried Tilapia with Gising Gising Sauce

Simple yet exciting! I find this really good combining all ingredients and really makes it so Filipino!

Ingredients:
Tilapia (The bigger the better)
Baguio Beans (Cut in 1/2 inch)
Coconut Milk (Fresh, 1st Squeeze using warm water "kakang-gata")
Cornstarch diluted in coco milk
Green Chilies, sliced (the more the merrier!)
Onions, Diced
Minced Garlic
Sugar
Bagoong (Shrimp Paste)
Salt and Pepper too taste
Oil for Frying

1. Fry Tilapia....
2. While working on it.... Saute Onions and minced garlic on a separate pan, add in baguio beans and chilies.
3. Pour coconut milk with cornstarch. Boil until thicken. Low heat.
4. Add 1 tsp of bagoong to give a little kick on the sauce.
5. Sugar, salt and pepper to taste.
6. Strain the fried fish from dripping oil, combine gising-gising sauce over your tilapia.
7. Serve Hot! Enjoy!

I DO NOT NORMALLY MEASURE MY INGREDIENTS. HOPE THIS ONE HELPS!

Classic Kare-Kare

THE ALL TIME FAVORITE FILIPINO DISH!

Ingredients:

1 kilo of beef

Combination of the following:

 -(round or sirloin cut) cut into cubes

 -beef tripe or oxtail (cut 2 inch long)

Fresh Ground Peanuts (from the market)

Bottle of Peanut Butter

Ground toasted rice (if desired thickness is not enough)

Cooked bagoong or alamang

Onions sliced

Peppercorns

Minced Garlic

Atsuete oil

Salt to taste

Veggies (All veggies should be blacked in Boiling water the moment before you serve, no salt)

Eggplant, sliced 1/4 inch thick

1 bundle Pechay, separate each pieces... no need to cut

1 bundle of sitaw (string beans) cut to 2" long

1 banana bud, cut 1" thick

Making atsuete oil:

Heat oil, add in atsuete, let the color come out, strain the seeds, and save the oil. 

1. Boil water, combine garlic, onions, peppercorns and beef for 1.5 to 2 hours for normal cooking time or 30-40 mins for pressure cooker (make sure you check the stock every 15 mins)

2. Strain, and disregard the onions, peppercorns and garlic.

3. Cover meat while you prepare the Kare Kare sauce (I normally chill the stock for 2 hours inside the fridge so i can remove the fats!)

4. Boil the beef stock, add in fresh ground peanuts, peanut butter, atsuete oil, a little salt to taste (not too much).

5.Thicken the sauce using the ground rice diluted in water to prevent clumps. 

6. Combine cooked meat and Kare-kare sauce. 

7. In a separate pot, blanched all veggies one by one. Do not over cook!

8. Arrange dish, place beef, pour the sauce and garnish with your fresh blanched veggies on top! 

9. Serve hot with your favorite bagoong on the side!

I DO NOT NORMALLY MEASURE MY INGREDIENTS, BUT I STILL HOPE THAT THIS RECIPE WILL GUIDE YOU ALL THE WAY!

Cream of Mushroom Soup

Cream of mushroom soup has been a favorite of mine since we were kids (my siblings and me) or even most of us here.... Of course, when we were growing up, it was just the Campbell’s Mushroom Soup we normally cook. And later on during younger years, still on Campbell's, I discovered that it was so much better If I added milk instead of water, and how important it was to slowly add the milk while stirring so it will not form clumps.

Even up to this day, I still love mushroom soup, and so happy that I just make it from scratch using lots of fresh mushrooms, shallots, chicken stock and cream. 

I will be more happy to share my knowledge and let you feel proud that you can make your own Mushroom soup out from fresh ingredients! 

Here are some on my list!

FRESH (Only fresh) Shiitake Mushrooms or Portobello Mushroom (better)

Heavy Cream

Butter

Chicken Stock

Shallots
Fresh Ground Pepper

1. Heat pan, add butter, saute onions and mushrooms. Let the butter coat the mushrooms and set aside.

2. Boil Chicken stock.

3. Using a blender or food processor, puree the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to your desired level thickness.)
4. Combine blended mushrooms, stock, salt and pepper to taste and whisk in heavy cream. Mix thoroughly to prevent clumps.

5. Serve hot and enjoy your soup!

You might find out later on that the taste of the mushroom is too strong? Add some chicken stock or keep some puree mushrooms in the freezer without the cream so you can cook it again in your next batch!

You may add garlic while sauteing your mushrooms, but it depends. it will kick some flavor out of your fresh mushrooms!

Portobello mushroom is tastier than other mushrooms, the flavor is more intense. if you have extra budget to buy these.... Why not???!!!!

I AM NOT INTO MEASURING INGREDIENTS. BUT STILL, I HOPE THIS RECIPE HELPS!

SEAFOOD LASAGNE

Introduction:

I'm not a dairy person nor a fan of White/ Alfredo/ Carbonara Sauces. Not so much with butter and cheeses too. I'm surely a Calcium deficit. But this recipe had come to  my senses years back, and happy to see happy tummies after serving this dish. I'm so sorry, it took me so long for the recipe to come out!

Ingredients:

HEAVY CREAM 1liter (for a tray)

1 pack/or box of Lasagne Pasta, boil according to package instruction

butter (Half bar 110g)

Quickmelt Cheese, grated

Seafood: Salmon, Shrimp and Squid ( Tuna, optional)

Choice of Quezo de Bola, Parmesan Cheese or Mozzarella for Final Touch!

Salt

Garlic, minced finely about 1 tbsp. 

Medium Onion, cubed 

Parsley (optional)

1. Preheat Oven to 350F. 

2. Saute onion in a slice of butter, followed by garlic.

3. Throw in the Salmon, shrimps and squid. Let it sizzle for about 3 mins. Set aside.

4. Add Heavy cream, salt to taste, butter and 3-4 tbps of grated cheese. 

5. Bring to boil for about 15 mins. in a very low heat.  Set aside. 

6. On a serving tray, arrange Lasagne pasta on the bottom pan, then pour in the white sauce and sprinkle grated cheese. Do this step again and again until it reaches the edge of the pan. That would roughly be on 6-7 layers of pasta depending on the width of your serving dish.

7. On your 6th layer, arrange pasta, pour in the sauce and begin the finishing touch.... THE CHEESE. 

8. Spread your cheeses well, be it mozzarella cheese or quickmelt cheese... More importantly, add some creativity to attract your eaters!

9. Bake for about 20 mins, or until the cheese bubbles, a little browning color will be enough to take it out from the oven. Sprinkle more powdered cheeses like Parmesan Cheese of Quezo De Bola, and add a little chopped parsley to garnish, then serve HOT!

Note:

SORRY, I DON'T REALLY MEASURE MY INGREDIENTS, BUT I STILL HOPE YOU WILL ENJOY MY RECIPE FOR TODAY! THANKS! HAPPY EATING!

SALMON TERIYAKI with Mashed Potatoes

INTRODUCTION:
I'm just happy that after the holiday season, Salmon per Kg. dropped from Php 650.00 to Php 550.00, it must be the right time to buy and cook a good Salmon Dish at home for my kids. It's not just they are both big now, but they are really EATERS!

THINGS TO DO:
1. Cook the Salmon
2. Boil and Mash your Potatoes
3. Prepare your home made Teriyaki Sauce

INGREDIENTS for Salmon and Method:
about 600g of Salmon Fillet (good for 2-3 Persons)
Rub with Sea Salt and Pepper on both sides
1 tsp. Butter

1. Wash Salmon, pat dry with clean kitchen tissue.
2. Melt butter in pan, pan fry salmon for about less than 10mins. DO NOT OVER COOK. DO NOT OVER TURN. Turn once on each side only. Set Aside. 

INGREDIENTS for Mashed Potato and method:
Potatoes
Salt 
Pepper
Butter

1. Boil Potatoes.
2. Drain. Mash.
3. Add salt, pepper and butter.
4. Set aside. 

INGREDIENTS for Home Made Teriyaki Sauce:
Water
Kikkoman
Fine Minced Ginger
Mirin (Japanese Wine)
Brown Sugar
Toasted Sesame Seeds
Cornstarch

1. TERIYAKI SAUCE should not be BROWN. the color should be almost BLACK.
2. Boil water, add in Kikkoman and ginger (half tsp to 1 tsp, depends), achieve the color first. if the color is ok, proceed to next step.
3. Add more KIKKOMAN to make it  a "little" SALTY. yes salty.
4. If the SALTINESS level of the sauce stings a "little" of your tongue, then the amount of soy sauce you put in is just fine. 
5. Add in Brown Sugar to blend. Add more until it becomes sweet. 
6. Add mirin about 1tbsp for a cup of water. and more if you cook more cups....
7. Dilute cornstarch with water, add to thicken the sauce (really thick). 

TO ASSEMBLE:
1. Prepare your plate for serving, Mashed Potato for my base, topped with Pan fried Salmon.
2. Pour Teriyaki Sauce Over everything... and garnish with Toasted Sesame Seeds!
3. Be happy and Serve!

Note:
I AM A HAPPY COOK WITH NOT MEASURING MY INGREDIENTS. I just hope that this recipe will still help you though!
ENJOY! 

AIR-FRIED Lechon Kawali with Pinoy Salad

Introduction:
Thanks to my friends, who introduced this Philips Wonder Air-Fryer. I am so stuck with my old way of frying dishes or turbo broiler. Now, with the magic of Air-Fryer, My pork fried dishes are all OIL-FREE, and somehow GUILT-FREE meals!


Ingredients:
Liempo Strip/s, thick cut
Salt
Peppercorns
Sliced Onions
Smashed Garlic

1.In a pot, bring water to boil, add in garlic, onion, salt (will make it a little but salty) and peppercorns.
2. Then submerge Liempo meat while boiling. Cook for about an hour in an ordinary pot, and 30 mins or so using the pressure cooker. 
3. Save stock for future use, strained. 
4. Drain meat, make sure it's tender. 
5. Preheat Air-Fryer to "SETTING 200"
6. Use a fork in pricking the skin, massage the meat with Iodized Salt or Sea Salt. Air Dry for at least 30 minutes. 
7. When ready, place the tenderized liempo into the Air-Fryer and set it for about 45 mins. or until skin becomes crispy. Turn the Liempo upside down on halfway cooking. 
8. SERVE!

Salad:
Lettuce
Cucumber, Sliced
Tomato, Sliced
Bagoong or Shrimp Paste (Home Made, wait for my  next blog about this)
Fried Garlic to Garnish
Calamansi

1. It's up to you how you will manage to combine everything on your salad side! Just be happy and be creative!


Note:
Sorry, I don't really measure my ingredients, but I just hope that this recipe will still help you somehow! ENJOY COOKING!

Baked Salmon Fillet

INTRODUCTION:
It seemed so easy to make... so easy to do. But what challenges me here is the cooking time. The thickness of the Salmon varies how long it's gonna be baked inside your oven. It doesn't require much of the rules like 10 mins./15 mins. and/or 20 mins. It really depends on your market catch! The criteria which is "Perfectness" goes with the texture and the softness of the Salmon meat. That's the goal!

Ingredients:
1kg of Salmon Fillet (it's about Php 550.00-650.00/kg)
Potatoes
Carrots
Freshly Crushed Peppercorns
Rosemary 
Thyme
Salt
Olive Oil
Fried Garlic (optional)
Lemon
Garlic-Minced
Mozzarella Cheese
Chopped Parsley to for Garnish

1. Preheat your oven at 375 f.
2. Clean Your Salmon meat. Pat Dry, set aside. Chill. 
3. Slice your potatoes and carrots in big and thick strips (just like French Fries), arrange in a baking dish, drizzle with olive oil  (make sure everything is coated) and pepper and/or fried garlic (optional). You may opt to use Broccoli or any vegetables from your pantry (i.e. corn, sayote, beans, green peas...etc.)
4. Cook this inside your oven for about 30 mins or more. Until well done and shows golden brown color on the edges of the potatoes. 

Remove baking dish from the rack. 

5. Arrange the veggies on the sides (same baking dish), place your salmon in the middle.
6. Squeeze some lemon juice on top of the salmon fillet, followed by the olive oil, salt, pepper, rosemary, thyme and garlic. 
7. Grate some mozzarella cheese on top of your fish. then bake about minimum of 10 mins. 
8. Check on your salmon if the surface has been cooked. if yes, add more 5 mins. on the cooking time or until the mozzarella cheese has completely melted. 
9. Do not over cook!
10. Garnish with chopped parsley then serve. 

Note:
SORRY, I DON'T REALLY MEASURE MY INGREDIENTS, BUT I HOPE THIS STILL HELPS! ENJOY!

SAUSAGE WRAP

Ingredients:
Your favorite Sausage (Sliced)
White Onion in Strips
Green Chilies
Soy Sauce
Pepper
Oil

1. Saute Onions and chilies, add in soy sauce to sizzle in the pan, mix until well done.
2. Add in sausage and pepper. Mix until cooked.
3. Clean your lettuce, pat dry.
4. Arrange in your serving dish, wrap your sausages and onions with lettuce leaves, ENJOY!


SORRY AGAIN, I DON'T REALLY MEASURE MY INGREDIENTS, I HOPE THIS THIS RECIPE STILL HELPS!

Garlic Peppered Chicken Stew

Ingredients:
Chicken
LOTS AND LOTS OF GARLIC! THE MORE THE MERRIER!
Black Pepper, lots!
Oyster Sauce-1tsp only
Coconut Brand Soy Sauce and Silver Swan Soy Sauce 1:1
Brown Sugar 2tbsp or more, it's up to you
Oil for Garlic Frying
Cornstarch
Calamansi 3-5 pcs.

1. Preheat oil, saute lots of garlic until light golden brown (not the crispy one,, so the taste won't be that SHARP!), add in the chicken parts, saute until the meat turns out white, add in the soy sauce just about 4tbsp. Enough to have that dark brown color, achive the color first, then adjust with the taste later on!
2. Add water, simmer.
3. Half way done, add in sugar, calamansi (about 1-2, it depends) and all other ingredients together except for the cornstarch.
4. Dilute cornstarch with water, add some to thicken the sauce.

This dish should be, a little sweet and tangy because of the calamansi. If you want to add more calamansi, you may do so!

SORRY AGAIN, I DON'T REALLY MEASURE MY INGREDIENTS, I HOPE THIS THIS RECIPE STILL HELPS!

ENJOY!

PINOY ENSALADA

Ingredients:
Salted Eggs (Cubes)
White Onion (Cubes)
Fresh Tomatoes (Cubes)
Shrimp Paste or Bagoong
Patis to Taste (Don't add this anymore if salted eggs are too salty)
Calamansi
Garlic Chili Sauce
Pepper

1. Mix all ingredients together.
2. Serve!

Make sure your consume what you have prepared, this can't be stored in the fridge.

NOTE:
SORRY I DON'T REALLY MEASURE MY INGREDIENTS, I HOPE THIS HELPS! ENJOY!

MASHED POTATO

Introduction:

Who wouldn't love this dish? From babies to grannies... Nobody would ever refuse Mashed Potatoes! With the right amount of ingredients, you wouldn't go wrong...! Mash! Mash! Mash!

I have this very reliable Kitchen Machine that helps me Mash my Potatoes finely! I don't need to exert my precious effort just to produce the Resto-Like texture! 

Ingredients:

1kg Potatoes

Salt

Pepper

Butter

(Heavy Cream, Optional, naaah, no need)

1. Remove potato skin, slice your potatoes, bring to boil, until well cooked.

2. Drain water and start mashing!

3. While the potato is still hot, add in cubed butter about half of 1 Big Bar into the potatoes, the butter will just melt while you mix all the ingredients together. Add in salt and pepper to taste. Some add lots of pepper to kick the taste! Some add more butter so it will not turn out dry.

4. Arrange and serve with Hot Gravy on the side!

NOTE:

I DON'T REALLY MEASURE MY INGREDIENTS, BUT I STILL HOPE THAT THIS ONE HELPS!

ENJOY!

SPANISH CROSTINI-Canapé

Introduction:

Crostini (Crunchy crusted bread base) can be home made or can be bought from a grocery store or a nearby Bake Shop. Sometimes, it would be great if you make crostinis out of your aged-but no so aged bread from your pantry to prevent these from building up molds. You can simply use any kinds of breads like "Pandesal", "Monay" or "Sliced Breads"..... "French bread" for me is much better, as it can make bigger sizes of crostini for your "Bruschetta!"

Ingredients:
Bread (Sliced about 1/2 inch)
Squares or Rounds, doesn't matter!

1. Preheat oven toaster in low heat for about 8-10mins.
2. Arrange your bread and make sure that you place it in "Middle Rack" to prevent it from burning. 
3. Toast it for about 20 mins. or more or until you feel that the bread is a little bit hard (not literally) and crunchy. Set aside.

For the Crostini Topping
Spanish Sardines
Mayonnaise
Lettuce
Sliced Tomatoes
Sugar
Pepper
Cheese, Any (sliced or grated), I find Queso de Bola better for this.

1. Simple mix the Spanish Sardines and the mayonnaise, little of the sugar and dash of pepper. 
2. Mince everything using your fork.
3. Arrange your crostini into your baking dish, layered by lettuce, sardines mix, tomato and cheese. 
4. Bake or toast for 2-3mins.

My kids likes it toasted better! They wanted those fresh veggies to be well done!

THIS RECIPE IS JUST ONE OF THE MANY TOPPINGS THAT YOU CAN CREATE WITH YOUR CROSTINIS! YOU CAN EXPLORE MORE IN YOUR OWN KITCHEN! TRY IT!

NOTE:
SORRY I DON'T REALLY MEASURE MY INGREDIENTS! I JUST HOPE THIS STILL HELPS!
ENJOY!