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