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!