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Friday, August 5, 2011

Filipino Menudo Recipe (Pork & Liver Stewed with Potato and Carrot)


  1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
  1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
  3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)1 small head of garlic (minced)
1 medium size onion (diced)
2 medium size carrot


  • In a pan or wok, heat cooking oil and atsuete oil.
  • Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis, carrot and the stock.
  • Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
  • Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
  • Salt and pepper to taste.
  • Serve hot with white rice.

Tuesday, August 2, 2011


         There are various ways of Cooking Pochero, its either made from Beef, Pork, Chicken and even Fish. Although It is from Spanish Influence but Filipino made their own version and become one of their Favorite dish.
It is great way to experience its taste when the weather is Warm and Cold. Try this version of Pochero and give me your Feedback.



1 to 2 pounds sirloin steak, sliced into small pieces
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered


1. Simmer beef in water until tender. Set aside broth.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.




  • 2 lbs Pork, cut into small cubes
  • 1 oz Chorizo
  • 4 Chopped green onions
  • 1 Celery stalk
  • 1 head Cabbage
  • 2 Potatoes, cut into small cubes
  • 1/4 lb Green string beans
  • 1 Chopped green pepper
  • 2 tbsps Peanut oil
  • 2 cloves Crushed garlic
  • 1/2 cup Tomato sauce
  • 1 cup Garbanzo beans
  • 2 tbsps Salt


  1. Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.
  2. Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.
  3. Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.
  4. Serves 8.



4 cloves garlic, crushed
1 medium onion, sliced
4 medium-sized (400g) fish (salmon or any lean fish), each cut in half
3 pcs medium saba banana, cut into 4 (with peel)
1 medium (200 g) camote (sweet potato), cut into chunks
10 pcs (170 g) sitaw, cut 2 inches long
1 can (227 g) tomato sauce
2 medium heads (200 g) pechay, stalks separated from leaves


1. Saute garlic and onions. Pour in 2 1/2 cups water.
2. Season with 1 tbsp rock salt, 1/2 tsp pepper and 1 tsp white sugar.
3. Add saba and sweet potato when water boils. Simmer for 5 minutes. Add sitaw and tomato sauce.
4. Simmer for another 15 minutes. Add fish and pechay. Simmer until cooked or about 5 minutes.

Makes 8 servings.



1 whole chicken (about 1 k.), cut into 16 pieces
1 whole garlic, crushed
2 onions, chopped
2 tomatoes, chopped
1/2 c. of tomato paste
1 chorizo de bilbao, minced
2-3 c. of broth (water will do if no broth is available)
1 carrot
6 saba bananas
3 kamote (sweet potatoes)
1/2 head of cabbage
100 g. of baguio beans (also known as french string beans)
3 tbsps. of olive oil
2-3 c. of cooking oil
salt and pepper to taste


Peel the saba bananas. Cut each into three, slicing diagonally. Peel the kamote and carrot, and cut into 1″ x 1″ x 4″ sticks. Trim the beans and cut into halves. Core the cabbage and slice vertically into four segments.
Heat the cooking oil in a large wok or skillet. When smoking, fry the kamote sticks until golden brown. Drain on paper towels and set aside.
Reheat the oil until smoking once more. Fry the saba banana pieces until golden brown. It would be a good idea to test a piece for doneness before taking them off the heat. The saba bananas may take longer to cook than the kamote. Drain on paper towels and set aside.
Reheat the oil once again. Fry the chicken pieces, in batches, until well browned and crisp on the outside. Fry over very high heat to make sure that while the outside is crisp, the inside remains moist. Drain on paper towels and set aside.

Saturday, July 30, 2011


      The hotter it is the best, that's what it implies when it talks about this recipe and is popular to the province of Batangas and Tagaytay. The delightful taste of the soup could increase your stamina but eating this food requires moderation and  if you love eating bulalo, then try my version of cooking. and be sure to pay attention of the texture of the meat and the beef should be extra tender.

Serves:                      6 Persons
COOKING TIME :  2 1/2 hours


2 kg beef bone marrow, have your butcher chop it into small pieces 
1 kg boneless beef shank or stewing beef 
1 onion, peeled and sliced 
3 liters water 
2-3 medium potatoes, peeled and quartered 
2-3 saga (plantain) bananas, each cut into two pieces 
1 whole medium cabbage, quartered 
3-4 tablespoons fish sauce (patis) 
Salt and pepper to taste


1. Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood. 
2. Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. 
3. Lower heat and simmer for about 40 minutes. 
4. Add the boneless beef shank or stewing beef and return to the boil. 
5. When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours. 
6. Add the potatoes and bananas. 
7. Simmer until potatoes and bananas are tender, about 10 to 15 minutes. 
8. Add the cabbage and stir in fish sauce, salt and pepper to taste. 
9. Cook until cabbage is tender-crisp, about 2 minutes.Serve with rice

                              SHARE and ENJOY

Friday, July 29, 2011


       Chicken Stewed in Coconut Juice or locally known as Chicken Binakol is a popular dish in Batangas, it is similar to Chicken Stewed in Green Papaya (Tinolang Manok) but the coconut meat and juice makes it unique.
            Chicken Binakol requires Native Chicken simmered for several hours because the longer it simmered the more the meat become more tender and releases all the flavors. Compared to regular dressed chicken , native chicken is more tougher, that's why I recommend to Cook Binakol with Native chicken to feel the real taste of the recipe.


1 whole chicken (about 1 1/2 to 2 lbs), cut into serving pieces
3 cups young coconut water
1  1/2 cups young coconut meat
2 cups chicken broth
2 1/2 tablespoons fish sauce
1 small green papaya, wedged
1 cup hot pepper leaves
4 stalks lemon grass, cut in 1 inch length and pounded
1 medium onion, chopped
1 knob ginger(about 1 tablespoon), chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
3 tablespoons cooking oil


1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic when the oil is hot.
3. Put-in onions, ginger, and lemon grass, and then cook for 1 minute.
4. Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)
5. Add ground black pepper and fish sauce. Stir.
6. Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.
7. Add the green papaya. Cook for 5 minutes.
8. Put-in the hot pepper leaves and cook for a minute more.
9. Turn the heat off, and then transfer to a serving bowl.
10. Serve with steamed rice.
11. Share and enjoy!

---Good for 4 to 6 Persons.----

Thursday, July 28, 2011


         I really love vegetables because I grow up in the province and we have a garden , We ate various kinds of recipes from vegetables and one thing that my mother cooked  is  Meat-Vegetable Stew or locally known as PINAKBET with the combination of shrimp paste (bagoong) as appetizer. It is a popular Ilocano dish from Northern region of the Philippines, the word PINAKBET  is contracted form from Iliocano word pinakebbet meaning to shrunk or shriveled .



1/4 lb pork, thinly sliced
1 large egg plant, chopped
1 medium-sized bitter melon, chopped
1/4 lb squash, chopped into 2x1 inch cubes
3 pieces large tomato, sliced
1 piece onion, sliced
1 tbsp ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste
1 cup water
3 tbsp cooking oil
salt and pepper


1. Heat the pan and put the cooking oil.
2. When oil is hot enough, saute the garlic, ginger, onion, and tomato
3. Add the pork and cook until color turns light brown (about 5 to 8 minutes)
4. Put-in the shrimp paste and cook for 2 minutes.
5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
7. Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
8. Serve hot with steamed white rice. Share and Enjoy!


Wednesday, July 27, 2011

AFRITADA (Braise in Tomato Sauce)

        Pork Afritada, a colorful dish that well love by every Filipino has so amazing taste and a perfect buddy of hot rice.Afritada is quite similar to Kaldereta and Menudo but definitely, they differs in cutting of the  meat and the additional ingredients that was being prepared because every recipe has unique taste even they have some common ingredients. 


1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp.  (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil


Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
Add and saute garlic until fragrant. Stir in onion until soft and translucent. Season with fish sauce and then add
potatoes, stir-fry for a few minutes.
Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to
30 minutes or until pork is cooked and potatoes are tender.
Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or
cornstarch, if using). Stir and blend and let simmer for another few more minutes.
Remove from heat. Transfer to a serving dish and serve hot.

             Another  chicken tomato based recipe that will surely captured your attention is this CHICKEN AFRITADA, though we have all different style of cooking based on our knowledge, I'm sure we are talking with the same recipe and let me share this method to you.


2 lbs chicken, cut into serving pieces
1 large potato, quartered
1 large carrot, sliced
1 large bell pepper, sliced
1 cup green peas
8 ounces tomato sauce
4 cloves garlic, minced
4 pieces hot dogs, sliced
1 medium onion, diced
1  1/4 cups chicken broth or stock
2 pieces dried bay leaves
1 teaspoon granulated white sugar
4 tablespoons cooking oil
Salt and ground black pepper to taste


Pour-in cooking oil in a cooking pot or casserole then apply heat.
Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
Remove the chicken from the cooking pot.
On the same cooking pot, saute garlic and onions.
Put-in the sliced hot dogs and pan-fried chicken then cook for a minute.
Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
Turn-off heat then transfer to a serving plate.
Serve with steamed rice. Share and enjoy!


     Here  comes a classic Filipino dish which usually made from meat of goat. It is a Spanish - influence dish that became a Filipino favorites and made their own version. In fact it is always present specially in fiesta or birthday and nowadays it is being innovated by different provinces , they also made some changes on it to improve its taste because it's a dish that always have the twist. Actually they made not only from a meat of goat but they also tried to make caldereta  from Pork and Fish.

  The picture above shows the popular goat caldereta and no doubt it is very delicious that will surely make you hungry.. so I'm going to teach you how to do  it.. just refer the instructions below.


2 lbs goat meat, cut into 1 1/2 inch cubes 
3 tablespoons distilled white vinegar 
1 1/4 teaspoons salt 
4 tablespoons olive oil 
5 garlic cloves, peeled and minced 
1 large onion peeled and minced1 (2 inch) cinnamon sticks 
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black  peppercorn
fresh ground black pepper

 Note: cooking takes up to 2 and 1/2 hours


1.  Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40  minutes. 
2.  Drain the meat, saving the liquid, and pat it dry.  
3.  In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.  
4. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.  
5. Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.  
6. Put in black peppercorns, cinnamon stick and bay leaves.  
7..Stir and cook for another minute. 
8. Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.  
9.    Stir and cook for another minute.  
10. Add 2 cups of waters and bring to boil.  
11. Cover, bring the heat to low and cook for 15 minutes.  
12. Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.  
13. When the meat has cooked for 15 minutes, add the potatoes.  
14. Cover, and continue to cook for 45-60 minutes or until the meat is tender.  
15. Seed the bell pepper and cut it into 1/4 inch wide strips.  
16. When the meat is tender add the pepper into the stew. 
17. Stir and cook for another 3-5 minutes

  Since I already thought you how to cook  a Goat caldereta, now I'm going to show you how to prepare Pork caldereta.

  1. 1/2 tablespoon peppercorns, crushed
  2. 1/2 cup grated cheddar cheese
  3. 1 small can liver spread 
  4. 2 medium size potatoes, cut into wedges
  5. 2 medium size red/green bell pepper, cut into wedges
  6. 2 pounds pork with bones and skin, cut into serving pieces
  7. 2 medium size onions, chopped
  8. 1/2 head garlic, chopped
  9. 1 cup pineapple juice
  10. 1/2 cup cornstarch 
  11. 1 cup tomato sauce
  12. 1/2 tsp hot sauce
  13. 2-3 pieces,chilies
  14. 3 pieces bay leaf 
  15. cooking oil
  16. salt for taste
In a large saucepan or wok, boil pork in enough water to cover meat for 2-3 minutes. Remove boiled pork and set aside. Dump the water and clean saucepan.
Now, with the same saucepan, saute the garlic and onion until brown then add the pork and saute for another 2-3 minutes. Then add tomato sauce, hot sauce and stir. Cook for 3-5 minutes. Then add pineapple juice, 6-8 cups of water, peppercorns, your bay leaf and bring to a boil, then simmer. Simmer this way for 30-45 minutes. Then add potatoes and simmer for 3-5 minutes. At this point the meat should be tender and the potatoes cooked through. If you need more water or time to do this, go right ahead.
When the pork and potatoes are cooked through add the liver spread, cheese, chili and cook for 2-3 minutes. Then add bell pepper and salt to taste. Cook this way for 2-3 minutes. Finally add cornstarch (diluted in water) and stir in until sauce thickens. Serve hot with rice and enjoy.

  ---- The third Caldereta recipe is what I called MILK FISH caldereta and part of  101 ways on how to cook MILK FISH, but take note you have to fry the  fish in non sticky frying fan so that it would not damage the appearance of the fish.. and here is my ingredients of making MILKFISH caldereta.


1 big size milk fish, about half kilo, sliced.
1 large size sweet potato, sliced
1 packet caldereta mix
1 medium size green or red bell pepper, julienne
1/2 tsp. red chili flakes
1 cup grated cheddar cheese
1/4 head garlic, chopped
1 small size onion chopped
1-2 pcs. bay leaf
salt and pepper
cooking oil


       Dash sliced milk fish with salt and pepper, let stand for 5 to 10 minutes. Heat generous amount of cooking oil in a non stick frying pan. Fry the sweet potato in batches for 2 to 3 minutes each side, keep aside. Using the same pan fry the milk fish in batches for 5 to 8 minutes each side or until color change to golden brown, keep aside. Using a separate pan saute garlic and onion until fragrant. Add in the kaderata mix diluted in 2 to 2 1/2 cups of water, chili flakes and grated cheese, stirring continuously bring to a boil and simmer for 1 to 2 minutes. Add in the fried milk fish and continue to simmer for 1 to 2 minutes. Correct saltiness if required. Add in the fried sweet potato and bell pepper cook for another minute. Serve with a lot of rice.

*If you have some inquiries regarding the recipes and procedures, please don't hesitate to drop a comment *

Tuesday, July 26, 2011


 Stewed Whole Duck or locally known in Philippines as "patotin"  is popular in the province of Cotabato and ilo-ilo as one of the most delicious appetizer, somehow known for its unique taste but in simple way of cooking.


1 whole duck, dressed
1 liter Sprite or 7 Up
1/2 cup brown sugar
1 tsp salt
5 cloves garlic
3 bay leaves
1 tsp peppercorns, crushed
1/2 cup onion leaves (cut into 1 inch long)
lemon grass

1 can pineapple tid bits
2 pcs carrots


stuff duck with lemon grass.

mix remaining ingredients in a pot and cook duck over medium heat.

cook until duck is tender. simmer until sprite mixture thickens. serve.
you can add a cup of coconut vinegar (Tuba) if you are using Sprite/7 Up and wants your Patotin have a reddish color

you can also use Coke instead of Sprite/7 Up. Don't add Tuba as Coke will already give your dish a redish tint.

don't cook over high heat especially towards the last part of cooking. this may make your sauce bitter.

adjust measurements according to your taste preference



      With many Filipinos, the dish they called KARE-KARE cannot be complete without shrimp paste. Its a comfort food for Filipinos, and is perennial family favorite in both local and overseas Filipino Households. The origin of this dish cannot be told. It is said to be originated in Pampanga while others said that it was from MORO who once settled in Manila before the arrival of Spanish  which came from Sulu and Tawi-Tawi.


     One of the most delicious food ever discovered and now soaring its Popularity to its neighboring country. Kare-Kare has been infiltrated the heart of every Filipinos and well love for its amazing taste.

The estimated time for cooking is 2 hours.


  • 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
  • 3 cups of peanut butter
  • 1/4 cup grounded toasted rice
  • 1/2 cup cooked bagoong alamang (anchovies)
  • 2 pieces onions, diced
  • 2 heads of garlic, minced
  • 4 tablespoons atsuete oil
  • 4 pieces eggplant, sliced 1 inch thick
  • 1 bundle Pechay (Bok choy) cut into 2 pieces
  • 1 bundle of sitaw (string beans) cut to 2" long
  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water
  • 1/2 cup oil
  • 8 cups of water
  • Salt to taste



  • In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
  • In a big pan or wok, heat oil and atsuete oil. 
  • Saute garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste

  • Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
  • Serve with shrimp paste on the side and hot plain rice.

Sunday, July 24, 2011


         When you heard Bicol Express what is in your mind? A train maybe, but its not what it talks about. Bicol Express is a kind of Filipino dish Originated of course from Bicol, but was popularized in the district of Malate, Manila.

     As it is thought, Bicol express has been invaded the world, not only in Philippines but also among other foreign countries, It is love because of its taste, the sizzling hot chilies that was being surround and of course the mixture of all ingredients over the pork.It is indeed one of my favorite dish. 


  • 1/4 kilo pork, thinly sliced
  • 1 cup Baguio beans
  • 3 cups long chili or jalapeno peppers
  • 1 onion, minced
  • 1 head of garlic, minced
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 2 tablespoons of cooking oil
  • Salt to taste


    1. In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

    2. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.In another pan, saute minced garlic and onion.

    3. Add to the saute the browned pork.
    Then add the coconut milk, bring to a boil and simmer for 10 minutes. 

    4. Add the chili peppers, Baguio beans and cook until dish gets a little dry.

    5. Add the coconut cream and simmer until the sauce thickens.

    6. Salt to taste.

     SERVE it HOT!!


                Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Spanish, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.

            Since it is already explained on how to cook Lechon, the one thing that is missing is the sauce.Unlike other lechon it is only being serve with Soy sauce, Lemon, and Chili. However if you are going to make your lechon very special, you need to make a Sauce. and that is I'm going to teach you how to prepare. 


1  ¼ cup pig liver paste (use a food processor to liquefy slices of liver)
2/ 3 cup bread crumbs
3/4 cup apple cider vinegar or white vinegar
2   ½ cups water
2/3 cups brown sugar
2 tablespoons garlic, minced
½ cup onion, minced
2 tablespoons bacon fat or cooking oil
Salt and pepper to taste


Lechon Sauce Step 1

1. Heat a pan and put-in the bacon fat or cooking oil.
Lechon Sauce Step 2
2. When the oil is hot enough, sauté the garlic and onions until the texture becomes soft.
Lechon Sauce Step 3
3. Put-in the liver paste and cook for about 5 minutes in medium heat while stirring.
Lechon Sauce Step 4
4. Add the vinegar and bring to a boil. Stir for a minute.
Lechon Sauce Step 5
5. Pour-in water and bring to a boil.
Lechon Sauce Step 6
6. Stir-in the brown sugar and cook for 2 minutes.
Lechon Sauce Step 7
7. Add the bread crumbs and cook for another 2 minutes while stirring constantly.
Lechon Sauce Step 8
8. Add salt and pepper to taste.
Lechon Sauce Step 9
9. Turn off the heat and allow the sauce to cool down.
Lechon Sauce Step 10
10. Place the sauce in a blender then blend for a minute.
11. Transfer the sauce in a serving bowl.
12. Serve along with Lechon. Share and enjoy!

        The crisp and redness of this dish makes your tummy bounce for excitement. However, it doesn't mean that all lechon taste the same because it depends on the ingredients that was being put to it.  As far as I know, the most delicious lechon in Philippines can be found in Cebu and their secret is " LEMON GRASS"

Saturday, July 23, 2011


            Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated,  in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig's head and liver, usually seasoned with calamansi and chili peppers. 



              The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga Pig heads were purchased cheap since they were not used in preparing meals for the U.S Air Force personnel stationed there.  An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Sisig queen

Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974. Cunanan's trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels, mixed seafood, ostrich sisig, spicy python, frog sisig and towa't baboy among others.




½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper
For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf

1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig.  Top with chopped onion leaves.
10. Serve hot.
---  Sizzling Sisig has become more popular especially here in Pampanga and soon adapted by other provinces. The innovation have widely spread through out the Philippines. It is best known for being uniqueness and tasteful appearance. When you visit Philippines you will find so many restaurant offering this food and booth cooking it hot while you wait.yet in affordable price. it range to Php50.00 per plate. 

Chicken and Pork Adobo Recipe

       This is one of my favorite viand, We use to cook it not only because it's simple to prepare but it has an amazing taste partnered with rice..

Chicken and Pork Adobo Ingredients:

1/2 kilo chicken; cut in serving pieces
1 kilo pork; cut in 11/2” square thick
1 head garlic; pounded
3 laurel leaves
8 tablespoons soy sauce
8 tablespoons vinegar
1 tablespoon grounded black pepper
11/2 cup rice water

Chicken Pork Adobo Cooking Instructions:

Place all the ingredients together in a saucepan. Boil in medium fire until the chicken and pork becomes tender. Simmer until a saucy consistency is achieved. Season with soy sauce if needed or according to desired taste. Serve hot!

Cooking Tip:

Adding 2 tablespoons of oyster sauce will make the chicken and pork adobo taste better.
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