Grilled Liempo Sisig

Grilled Liempo Sisig

Ingredients

• 1 lb. Filipino style grilled pork belly , sliced into serving pieces (see grilled pork recipes)
• 2 ounces chicken liver
• 1 large yellow onion
• 1 teaspoon garlic powder
• 3½ tablespoons margarine
• 1 tablespoon mayonnaise
• Salt and ground black pepper to taste
• 1 teaspoon chopped green onion
• 1 piece egg

Cooking Instructions

1. Sprinkle ½ teaspoon garlic powder, some salt and ground black pepper all over the chicken liver. Let it stand for 10 minutes.
2. Meanwhile, melt 1 tablespoon margarine on pan.
3. Once the margarine start to melt and gets hot, pan fry the chicken liver in medium heat for 3 to 4 minutes per side. It will be best if you do not slice the chicken liver yet so that it will be easier to pan-fry. Remove the chicken liver from the pan. Set aside.
4. Place the sliced grilled liempo in a food processor. Grind the pork and then place in a bowl. Set aside.
5. Using the same food processor, chop the onion until it is cut into very small pieces (minced). Set the onion aside.
6. Put the fried chicken liver in the food processor and then add the mayonnaise. Grind until the texture of the mixture becomes soft. set aside.
7. Melt the remaining margarine using the pan that you used to fry the chicken liver. Once the margarine becomes hot, saute the minced onion until it becomes soft.
8. Add the minced grilled liempo.Stir and cook for 10 to 12 minutes while stirring once in a while.
9. Put-in the chicken liver mixture. Stir to blend with the other ingredients. Cook for 8 to 12 minutes or until the mixture almost dries-up. Add the remaining garlic powder and some salt and pepper.
10. Heat a sizzling plate (fajita plate) then melt the remaining ½ tablespoon margarine. Transfer the cooked sisig on the sizzling plate. Top with egg and green onions.
11. Serve with sriracha sauce, soy sauce, and lemon. don't forget the rice.
12. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Sisig

Pork Sisig

Ingredients

• 1 lb. pig ears
• 1½ lb pork belly
• 1 large onion, minced
• 3 tablespoons soy sauce
• ¼ teaspoon ground black pepper
• 1 knob ginger, minced
• 3 tbsp chili flakes
• ½ teaspoon garlic powder
• 1 piece lemon (or 3 to 5 pieces calamansi)
• ½ cup butter (or margarine)
• ¼ lb chicken liver
• 6 cups water
• 3 tablespoons mayonnaise
• 1 tsp salt

Cooking Instructions

1. Pour the water in a pan and bring to a boil Add salt and pepper.
2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
3. Remove the boiled ingredients from the pot then drain excess water
4. Grill the boiled pig ears and pork belly until done
5. Chop the pig ears and pork belly into fine pieces
6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
7. Put-in the ginger and cook for 2 minutes
8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
10. Put-in the soy sauce, garlic powder, and chili. Mix well
11. Add salt and pepper to taste
12. Put-in the mayonnaise and mix with the other ingredients
13. Transfer to a serving plate. Top with chopped green onions and raw egg.
14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Squid Sisig

Squid Sisig

Ingredients

• 2 large squids, cleaned and ink sacks removed
• 2 medium yellow onion, minced
• 2 teaspoons minced ginger
• 2 tablespoons cooking oil
• 1 tablespoons soy sauce
• 2 tablespoon garlic powder
• 2 teaspoons salt

Cooking Instructions

1. Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes.
2. Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool.
3. Chop the squid into small pieces.
4. Heat the oil in a pan and then saute the garlic, onion, and ginger.
5. Put-in the chopped squid. Stir and then cook for a minute.
6. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes.
7. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions.
8. Serve with lemon wedges. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Bangus Sisig

Ingredients

• 1 large boneless fried bangus, meat segragated and chopped
• 1 large red Onion, chopped
• ½ cup scallions, chopped
• 1 tablespoon chopped chili (labuyo or Thai chili)
• ½ teaspoon ground black pepper
• 1 tablespoon soy sauce
• 2 teaspoons ginger, minced
• 1 cup crushed chicharon (pork rind)
• ½ tablespoon mayonnaise
• ¼ cup unsalted butter
• 1 teaspoon garlic powder
• ½ teaspoon salt

Cooking Instructions

1. Melt-in butter in a large pan
2. Add the onion and cook for 3 minutes
3. Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
4. Add the bangus and then stir.
5. Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 5 minutes.
6. Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
7. Put-in the mayonnaise. Stir.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Kapampangan Sisig

Kapampangan Sisig

pork belly is about 450 grams and complemented by about 3 pcs chicken liver. Pork liver also works fine but I find the smooth texture and deeper taste of chicken liver better for the dish.
The meat should be boiled first until tender and to do that, we need some basic ingredients such as 1 tsp table salt, ½ pc bay leaf and ½ tsp whole peppercorn.

Cooking Instructions:

In a small stock pot combine the pork and the above 3 ingredients and cover with enough water, let it boil and continue simmering on low until the meat is just tender. Remove the meat form the pot to properly drain.  

In the same pot with the broth, boil the chicken liver for several minutes until just cooked through and there’s no more traces of blood. Similarly, take out the liver from the pot and drain. You might want to reserve the broth for future use. 

Prepare the other ingredients composed of onion (used the common type or other sweet varieties), some calamansi which I don’t have and sadly substituted with lime or “dayap” and some bird’s eye chilies or “siling labuyo”, if you like it spicy.  

In a small frying pan, heat about ½ inch of vegetable oil and fry the pork meat. Be careful with the nasty oil spatter. You wouldn't like adding some polka dots design on your hands as I did :-(. Flip the meat over and cook the underside. Cook until golden brown and a little crisp on the outside.   

Remove most of the oil from the pan and lightly fry the chicken liver on the remaining film of oil until just sheared on two sides.  

Keep the crispy fried pork belly and liver in a plate to drain excess oil.  

Using a large chopping board and your favorite chef’s knife, roughly chop the meat, liver and onion together. Add bird’s eye chili (if using) and continue chopping, bringing the ingredient to the center whenever needed.  

Transfer in a wide bowl (please use bigger mixing bowl instead), add the lime juice, season with salt and mix thoroughly. I like using a large serving spoon to press the mixture against the bowl essentially letting all the juices to come out and then blending it back into the meat mixture.  

Do this several times for the taste to fully develop. Taste and adjust the seasoning and level of citrus juice according to your preference.   

Transfer the "sisig” in a serving plate and garnish with a slice of lime and some more chilies.

 

 

 

 

Bangus Sisig

Bangus Sisig

• 1 whole bangus (milkfish)
• salt and pepper to taste
• oil
• 1 medium onion, peeled and chopped
• 3 cloves of garlic
• 1 teaspoon fresh ginger, peeled and minced
• ½ cup green bell pepper, seeded and chopped
• 4 to 5 Thai chili pepper, finely chopped
• juice from 2 lemons
• 2 tablespoons soy sauce

Cooking Instructions:

1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook until golden brown, turning as needed to cook all sides. Remove from heat and drain on paper towels. Debone fish and flake meat.
2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger and bell peppers. Cook, stirring occasionally, until limp and aromatic. Add lemon juice, soy sauce and chili peppers. Bring to a boil.
3. Add flaked fish, stirring gently to combine. Cook until fish is heated through and liquid is reduced. Season with salt and pepper to taste. Serve hot.

source :  kawaling Pinoy