Crispy Pata Sisig Recipe

Ingredients

• 1 lb. leftover crispy pata meat, bone removed
• 8 pieces spicy red chilies
• 3 tablespoons vinegar
• ½ teaspoon granulated white sugar
• 1½ teaspoons onion powder
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 1 large sweet onion, chopped
• ½ cup chopped chicken liver
• 3 tablespoons margarine or butter

Instructions

1. Combine the vinegar and sugar. Mix well. Arrange the pork in a bowl then pour the mixture. Let its stay for 30 minutes.
2. Arrange the pork and chillies (with vinegar) in a food processor. Pulse until the meat and chillies are minced uniformly.
3. Transfer the minced pork and chillies in a bowl. Set aside.
4. Meanwhile, melt the butter or margarine in a pan. Saute the onion. Once the onion gets soft, add the chopped chicken liver. Cook for 2 minutes.
5. Add the minced pork and chili, onion powder, ground black pepper, and salt. Cook while stirring for 8 to 10 minutes
6. Transfer to a serving plate. Serve.
7. Share and enjoy!
Nutrition Information
Serving size: 4

Chicken Arroz Caldo Recipe

Ingredients

• 2 lbs. chicken, cut into serving pieces
• 1 cup glutinous rice (malagkit)
• 1 Knorr chicken cube
• 4 hard boiled eggs
• ½ cup chopped scallions
• 1 medium yellow onion, diced
• 3 thumbs ginger, minced
• 4 cloves garlic, chopped
• ¼ cup kasubha (safflower)
• ½ cup roasted garlic
• 6 to 7 cups water
• 3 tablespoons cooking oil
• ¼ teaspoon ground black pepper
• 2 to 3 tablespoons fish sauce (patis)

Instructions

1. Heat oil in a deep cooking pot.
2. Saute garlic, onion, and ginger.
3. Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes.
4. Add the glutinous rice. Cook for 1 minute.
5. Pour the water into the pot. Let boil.
6. Add the chicken cube. Stir. Cover and cook in medium heat until the rice absorbs the water and the texture becomes porridge-like. Note: Stir the mixture once in a while concentrating on the bottom of the pan to make sure that the rice do not stick. You can add more water if needed.
7. Add ground black pepper, fish sauce, and kasubha. Stir and cook for 3 minutes.
8. Transfer to a serving bowl. Top with scallions, boiled eggs, and roasted garlic. Serve with calamansi or lime.
9. Share and enjoy!

Nutrition Information

Serving size: 5

Adobo Pork Chops

Ingredients

• 2 lbs. pork chops
• 4 tablespoons dark soy sauce
• 5 cloves garlic, crushed
• 3 tablespoons white or cane vinegar
• 2 teaspoons whole peppercorn
• 4 to 5 pieces dried bay leaves
• 1 cup water
• salt to taste (if necessary)
• 3 tablespoons cooking oil

Instructions

1. Heat cooking oil in a wide and deep pan.
2. Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops).
3. Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the garlic turns light brown (2 to 3 minutes).
4. Pour-in water and soy sauce. Bring to a boil.
5. Cover and simmer until the liquid reduces to half (around 40 to 50 minutes). You can add more water if needed.
6. Pour-in the vinegar. Let the liquid boil. Stir and continue to cook (uncovered) for 10 minutes.
7. Add salt if needed. The soy sauce alone gives this dish enough saltiness. You can add salt according to your preference.
8. Serve with steamed white rice.
9. Share and enjoy!

Nutrition Information

Serving size: 4

Oven Baked Crispy Pata Recipe

Ingredients

• 1 piece (3 to 4 lbs.) pig leg
• 1 teaspoon whole cloves
• 12 pieces dried bay leaves
• 2 pieces cinnamon sticks
• 6 cloves garlic, crushed
• 1 tablespoon onion powder
• 4 tablespoons cooking oil or cooking oil spray
• 8 cups water

Instructions

1. Preheat oven to 350F.
2. Meanwhile, arrange the pork leg in a baking tray lined with aluminum foil. Coat the leg with cooking oil either by rubbing with cooking oil or using the cooking oil spray such as Pam.
3. Bake in the oven for 30 minutes.
4. Remove the pork from the oven. Let it cool down.
5. Arrange the pork (pig leg) in a wide cooking pot or Dutch oven. Pour-in water. Let boil.
6. Once the water starts to boil, add the onion powder, garlic, bay leaves, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
7. Remove the pork from the cooking pot. Let the liquid drip while the meat cools down. Make incisions on the pig leg so that seasonings (such as salt and pepper) can easily penetrate and gets absorbed. It will also help the inner part of the leg cook faster.
8. Arrange the pig leg on the same baking tray. rub salt and pepper all over the leg. Spray with cooking oil all over.
9. Bake in the oven at 350F for 150 to 180 minutes.

Nutrition Information

Serving size: 5

Oven Roasted BBQ Chicken Recipe

Ingredients

• 1 whole chicken, cut into quarters
• ¼ cup light soy sauce
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• juice from 1 small lemon
• 1¼ cups barbecue sauce (use your preferred brand)

Instructions

1. Prepare the marinade by combine soy sauce, oil, garlic powder. paprika, lemon, salt, and pepper in a bowl. Stir until all the ingredients are well blended.
2. Arrange the chicken quarters in a resealable bag. Pour-in the marinade. Let the air out of the bag, seal, and marinate the chicken overnight. Place the bag in the fridge and let it stay for 12 to 16 hours. This will let the chicken absorb the flavor.
3. Preheat your oven to 375F.
4. Top a baking tray with aluminum foil and geese it with 1 tablespoon of cooking oil or spray with a cooking oil spray. Arrange the chicken on top of the greased foil. Bake in the oven for 18 minutes.
5. Baste the chicken with half of the barbecue sauce. Continue to bake for 12 minutes.
6. Baste the chicken with the remaining half of the bbq sauce. Bake for 8 to 10 minutes or until the chicken is completely cooked. You can also use a meat thermometer to ensure that the chicken is done. The internal temperature of the chicken should be at least 165F.
7. Remove the oven roasted bbq chicken from the oven. Arrange in a serving plate.
8. Serve with either of the following: cornbread muffins, cornbread, rice, or potato wedges. Share and enjoy!

Nutrition Information

Serving size: 4

KFC Style Gravy Recipe

Ingredients

• 3 tablespoons butter or vegetable shortening
• 5 tablespoons all-purpose flour
• 1 piece chicken cube or 2 teaspoons chicken powder
• 1 piece beef cube or 2 teaspoons beef powder
• 2¼ cups water

Instructions

1. Dilute the beef and chicken cubes in water.
2. Heat a saucepan and put-in the butter. Let the butter melt under low heat.
3. Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious.
4. Add the remaining flour and continue stirring.
5. Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.
6. Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.
7. Serve hot with fried chicken or mashed potato.
8. Share and enjoy!

Nutrition Information

Serving size: 4

How to Make Sinamak

Ingredients:

2 to 3 cups vinegar (use white, cane, or coconut vinegar)

1 cup bird’s eye or Thai chilies (dried or fresh will do)

3 tablespoons ginger, sliced

1 head garlic

3 teaspoons whole peppercorns

1 medium size white onion

Procedure:

1. Combine whole peppercorn, ginger, garlic, onion, and chili in a clean container (usually an empty bottle of liquor). Shake well to distribute the ingredients.

2. Fill the bottle with the vinegar of your choice then tightly cover the bottle.

3. Shake the bottle lightly and store in a safe place for at least 3 days. The longer the storage time, the spicier the vinegar will become.

4. Serve as condiment for fried and grilled foods

Hardinera (Jardinera) Recipe

Ingredients

• 2 tablespoons cooking oil
• 1 medium sized onion, diced
• 3 cloves garlic, minced
• 1 lb pork, diced
• 1 cup water
• ½ cup tomato sauce
• ¼ cup sweet pickle relish
• ½ cup beef franks or hotdogs, diced
• ¼ cup raisins
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ beef cube
• ½ cup pineapple chunks
• ¼ cup roasted sweet pepper
• ¼ cup liver spread
• ¼ cup cheese, grated
• ½ cup bread crumbs
• 2 pieces hard boiled eggs, sliced or wedged
• 2 pieces raw eggs

Instructions

1. In a cooking pot, add cooking oil and sauté garlic and onions.
2. Add the diced pork and cook for 3 to 5 minutes.
3. Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
5. Mix all the ingredients until everything is well incorporated.
6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
8. Scoop the pork mixture in to the llanera until it occupies at least ¾ of the total volume.
9. Cover the whole llanera with aluminum foil.
10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
11. Remove the steamed mixture from the llanera and transfer to a serving plate.
12. Serve either hot or cold. Share and enjoy!

Nutrition Information

Serving size: 3