Crispy Sisig with Mayonnaise

Ingredients:

• 1 kg pig’s face or mascara and a medium slice of pig’s liver, boiled, grilled and chopped into small pieces
• 5 medium-sized onions, finely chopped
• 10 pieces red and green chili pepper, finely chopped
• 20 pieces kalamansi or 5 pieces lemon, extracted and strained
• Spring onions (leaves), finely chopped
• pig’s brain, boiled
• salt
• black peeper
• msg (optional) 
• mayonnaise

Procedure:

• Make sure that all pig’s hair had been shaved or removed
• Boil the meat until tender then drain well, 
• Deep fry (until meat is golden brown and crisp)
• Chop into small pieces
• In a large bowl, put all ingredients (except the leaves of spring onions) and mix well
• Add up mayonnaise
• Top with finely chopped spring onion (leaves)

Filipino Leche Flan Recipe

Preparation time: 30 minutes

Estimated cooking time: 1 hour

Leche Flan Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water
  
  
  

  

Leche Flan Cooking Instructions:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

• You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

CHICKEN ADOBO

Chicken Adobo is a national dish of the Philippines. Adobo is the Spanish word for marinade or sauce and the chicken adobo marinade is a combination of soy sauce, vinegar, bay leaf and crushed garlic and peppercorns. This simple-to-cook dish is very delicious for the amount of effort required to cook it. For Filipinos just learning the art of cooking, this is usually the first dish that they tackle.

Ingredients:

• 3 lbs chicken pieces
• 3 Tbsp minced garlic
• 1 cup vinegar
• 1 cup water
• 1 bay leaf (optional)
• 1 Tbsp crushed black peppercorn
• 1 Tbsp salt
• 3 Tbsp oil
• 2 Tbsp soy sauce

Preparation:

1. In a pot, put the chicken, garlic, vinegar, bay leaf, peppercorn and water to boil. Bring to a boil and then simmer for about 20 minutes without stirring. Remove any impurities that float up to the top of the stew.
2. Add the salt and simmer for another 10 minutes.
3. Remove the chicken pieces from the pot, and allow any excess liquid to drain off them. The flesh of the chicken should be very tender.
4. Allow the stock to reduce until about ¾ cup of stock is left. Add the soya sauce only at the end of cooking the stock.
5. Heat the oil in a wok or saucepan. Fry the chicken pieces until they are golden brown and crispy.
6. Place the chicken on a serving dish. Make sure the stock is hot before pouring it over the chicken.
7. Serve with plain rice

Ingredients

• 200g good quality dark chocolate , about 60% cocoa solids
• 200g butter , cut in pieces
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• 1⁄4 tsp bicarbonate of soda
• 200g light muscovado sugar
• 200g golden caster sugar
• 25g cocoa powder
• 3 medium eggs
• 75ml buttermilk (5 tbsp)
• grated chocolate or curls, to decorate

FOR THE GANACHE

• 200g good-quality dark chocolate , as above
• 284ml carton double cream (pouring type)
• 2 tbsp golden caster sugar

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Nutritions per serving:

541 kcalories, protein 6g, carbohydrate 55g, fat 35 g, saturated fat 20g, fibre 2g, sugar 40g, salt 0.51 g

Lemon Stuffed Chicken

 

 

 

 

Ingredients

• 1 (3 pound) whole chicken
• 2 cups stuffing mix
• 2 lemons
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
3. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.