How to Cook the Bicol Express

The spicy Bicol Express originated from the province where it got its name. Bicol is known for its spicy dishes cooked in gata or coconut milk. Siling labuyo is a main ingredient in almost all Bicolano specialties.

Ingredients:

1 kilo of pork

¼ cup of vegetable oil

½ cup of chopped onions

¼ cup of chopped ginger

1 tablespoon of chopped garlic

2 tablespoons of dilao1

1 ½ tablespoon of chopped siling labuyo (hot chili peppers)

1 ½ cup of bagoong alamang

6 cups of coconut cream

2 cups of hot green peppers

1 ½ cup of sweet red bell pepper

How to cook:

1. Slice the pork into small strips then dice them.

2. Slice off the ends of the green peppers and remove the seeds. Soak the peppers in salted water for around 10 minutes then drain well. Chop into pieces.

3. Pour cooking oil in a skillet and sauté the garlic and onions. Throw in the ginger, dilao and the sliced pork. Stir non-stop for five minutes then add the bagoong alamang and the chopped siling labuyo.

4. Stir the mixture for about 15 minutes. Make sure that the pork is completely covered by the sauce.

5. Pour the cups of coconut cream then add the red and green peppers. Cook for about 20 minutes.

6. Add salt to taste.

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How To Cook a Sizzling Sisig




Digg!

As far as Filipinos are concerned, Sisig is the ultimate companion for beer. Said to have originated in Angeles City, Pampanga, this crunchy mixture of pig’s ears, snout, brain etc. is a constant pulutan favorite. Sisig is served in sizzling plate and topped with raw egg. It can be eaten by itself or with a steaming plate of rice. There are many kinds of sisig that is being served nowadays – pork, tuna, chicken, bangus and even tofu. This recipe will teach you how to make the classic pork sisig.

Ingredients:

½ kilo of pork cheeks

½ kilo of pork or beef togue

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 chopped onions

¼ cup of vinegar

¼ cup of pineapple juice

3-4 pieces of siling labuyo (hot peppers)

¼ cup of calamansi juice

1 clove of garlic, minced

1 tablespoon of minced ginger

1 teaspoon whole black pepper, crushed

1 piece of crushed bay leaf

Salt

How to cook:

1. Mix the pork cheeks, tongue and heart together in salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour or you can wait until the meat is tender.

2. Drain and let it cool in room temperature.

3. Slice the pork cheeks, heart, tongue and the liver into small 2″X3″ X 1/4″pieces.

4. Place the pieces in bamboo skewers and grill. Wait until the pork turns brown and crisp.

5. Chop the grilled pieces into cubes about ¼ inches wide.

6. Mix with the marinade seasoning and store in the fridge for 2-3 hours.

7. Take out of the fridge and cook in with butter in sizzling plate.

8. While sizzling, (you may or may not) opt to crack an egg on top. The sizzling sisig will cook the egg when mixed with the food. serve

Some like sprinkle lemon juice and/or chili sauce to sizzling Sisig. Try it!

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How to Cook/Prepare Kinilaw Na Tuna

This vinegar-soaked fish dish is one of the most popular pulutans among Filipinos. The word kinilaw means to cook in vinegar but technically, the dish is not actually cooked since there is no heating or boiling involved. It is the strong solution of the vinegar that gives the fish its opaque appearance and its “cooked” texture.

The practice of soaking fish and meat has long been in use by Pinoys long before the 19th century. It is the primary way of preserving food, using salt and vinegar as the main “preservatives.” This is where classic Filipino dishes such as kinilaw, adobo and tapa originated.

Tuna is not the only fished that can be used for kinilaw. Tanigue (sea bass), Lapu-Lapu (Grouper) and Talakitok (Cavalla) are only some of the fishes that you can use.

Ingredients:

¼ kilo tuna

Peeled and crushed garlic

Peeled and slice ginger

1 white onion, sliced into thin strips

2 green peppers

1 bell pepper, green or red

1 cup of vinegar

¼ cup calamansi juice

1 cup coconut cream

How to Cook:

1. Wash the fish and remove traces of skin and bones. Slice into small cubes.

2. Put the fish in a bowl and sprinkle it with salt and pepper. Then pour the vinegar and mix thoroughly. Cover the mixture and let chill in the fridge for a couple of hours.

3. After chilling, drain the fish. In the bowl, add the chili peppers, bell pepper, garlic, calamansi juice, onion and ginger. Mix these well with the fish and let chill for about 20 minutes.

4. Pour coconut cream all over the fish and mix well. Serve the dish cold.

    Tips:

    • You can use white onions instead of red ones for your kinilaw. The sweetness of the white onions provides a tasty contrast to the sourness of the calamansi extract and vinegar.
    • When eating the fish, try to include a piece of onion with each mouthful. This will make the taste of the kilawin even better.
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    How To Make Meatballs In Tomato Sauce (Video)


















    Most children love meatballs, and young children especially like small ones that they can pick up with their fork. What they don’t realise, however, is that it encourages them to chew!

    Sian Blunos will show you how to make tasty meatballs in tomato sauce. Enjoy watching and bon appetit!


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