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