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!