in Bonz' Kitchen Escapade

Crispy Sisig

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I have tried one blogger’s simple CRISPY SISIG recipe, grabbed the recipe from Kitchen Essentials.

I tried cooking her quick and easy recipe rather than the traditional one.  Here’s her recipe:

Ingredients:

  • 3 strips of pork tenderloin
  • ¼ kilo of pork liver
  • 1 cup pork brain (optional)
  • 3 cloves garlic (minced)
  • 2 big onions (cut in small squares)
  • 3 green jalapeños (sliced thinly)
  • 1 tsp vinegar
  • 1 tsp soy sauce
  • 2 tbsp lemon juice
  • salt and pepper to taste

Procedure:

Traditional Recipe
Rub the tenderloin, liver and brain with a pinch of salt and pepper. Wrap the liver and brain in a foil then grill. While grilling the liver and brain, heat a non-stick pan. Place the tenderloin in a pan (low fire only). Do not put oil. Let it cook from its own juice until its oil comes out. Let it cook from its own oil until crisp. Remove from pan, chop then set aside. Put the grilled liver and brain in a separate bowl then smoosh separately while adding 1 tbsp of lime on each bowl. On a pan, heat oil. Saute garlic until golden brown. Add onion, the pork liver and brain, vinegar and soy sauce and cook for 2 minutes. Add the chopped tenderloin and green chili peppers then mix. Remove from heat. Squeeze lime then serve hot.

Quick and Easy Recipe
This is almost the same as the above procedure. But instead of pork liver and brain, you can use 1 can of ready to eat sisig (Argentina or Purefoods) that can be bought in the groceries. On a pan, put a little oil. Saute garlic until golden brown. Add the sisig in can and simmer for a minute (no need to add vinegar and soy sauce). Add onions, chopped pork tenderloin and green jalapenos then mix. Remove from heat. Squeeze lime then serve hot.

Hubby was so happy eating this dish, he was wondering where he had tasted the same cooking.  He said from some resto he had eaten before.  Wow! I’m flattered my cooking skills are now restaurant caliber… lols!  Haha, let’s pop my slowly increasing big head before it gets any bigger.

Anyway, I like mayonnaise on my sisig, I don’t know why… but it tastes delicious to me, while hubby’s dip is soy sauce with more jalapeños.

Happy Eating!

 

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The weather here in Muntinlupa is not getting any good… rainy season should have been here already and hot days should be over by now, but instead it’s still burning hot!

So, what’s the best way to spend the hot, lazy afternoon inside the house… an iced-cold snack!

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I think they call this “Minatamis na Saging”.

I just boiled the Saging na Saba in a pot of water with brown sugar and tapioca pearls (sago).  Boiled until the saba is right for your liking.  I like my minatamis served with evaporated milk and ice!

Try this!

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My little one is not very much of a rice-eater, but when it comes to champorado… she can’t get enough of it!  That’s why I’m serving this almost 2-3 times a week, as long as she eats a lot.

I consider this as one healthy breakfast that we should serve to our little ones.  As per my research, cocoa powder is one good source of ZINC, it’s one of the top 10 according to HealthAliciousNess.com.

Zinc is every essential mineral that our body needs, it helps in appetite control, normal brain development, and wound healing.  It is also needed for growth and repair, sexual development and reproduction.  Lacking this mineral in a kid’s body results in growth failure and sexual maturation.  And as for the adults, zinc deficiency may result in dermatitis, poor wound healing, loss of hair, poor immunity and impotence.

Other sources of Zinc are posted in my personal blog, check them here.

Going back, here’s my instinct-based champorado recipe:

Ingredients:

  • 1/2 cup malagkit, sometimes I use regular rice
  • 5 cups of water
  • 2-3 tablespoons of cocoa powder
  • 5 tablespoons of sugar. to taste

Procedures:

  • In a pot, wash the malagkit rice (I do it twice), then pour in the cups of water.  Bring to a boil.
  • Add the cocoa powder, stir.  You need to stir it occasionally to remove lumps of cocoa powder.
  • Add in sugar to taste.
  • Boil in a low heat, wait until the malagkit rice is in desired texture.
  • Serve hot.

I always serve this with evaporated milk, it tastes more delicious.  When I was a kid, I used to eat champorado with tuyo (one of my titas taught me that), it’s like making the tuyo your ‘ulam’.  Now, Little Zoie is eating champorado with fried egg!  Like mommy, like daughter I guess… ;)

 

quoted text source:  aww.ninemsn.com.au

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My little one is down with a dry cough and fever… she doesn’t want anything to eat, so asked her what does she like.  I said a few dishes, then she finally gave me a nod on the soup.

We call it “Sopas“, but as you translate it… it’s now “Macaroni Soup”.  I only used ingredients that are available in my fridge and in the sari-sari store.  I ran out of veggies so, this will be a very simple soup.

Ingredients:

  • 1 small onion, sliced
  • 2-3 cloves of garlic, minched
  • 1 small can of Argentina Corned Beef
  • 2 pcs. of hotdog, I used TJ hotdogs, Zoie likes hotdogs
  • 1/4 cup elbow macaroni
  • 1 small can of Carnation Evaporated Milk
  • 1/2 cube of pork bouillon cube
  • 6 cups of water
  • fish sauce and pepper to taste

Procedures:

  • In cooking the elbow macaroni, follow the instructions in the package.  Cook until al dente.  Set aside.
  • Sautè the garlic, onion, hotdog and corned beef.  Simmer for  2 minutes.
  • Add the water, milk and the elbow macaroni.  Stir.  Put in the pork bouillon cube, let it simmer for 1-2 minutes.
  • Add on fish sauce and pepper to taste.

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I add more water because I’m after the soup, so Little Zoie can just sip the soup.  Serve this hot, especially it is now rainy season.

 

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