Sizzling Sisig

Ingredients:

• 1 1/2 kilo Pork head
• 1/4 cup grilled liver (diced)
• 2 small onions (minced)
• 2 pieces red pepper (minced)
• 1 head garlic (minced)
• 6 pieces hot chili pepper (minced)
• 2 tablespoons oil
• 1 cup vinegar
• 1 1/2 tablespoons liquid seasoning
• 1 teaspoon black pepper
• 1 teaspoon brown sugar
• 1 cup beef stock

Procedure:

• Grill pork head for to remove hair.
• Boil pork head until tender.
• Take out all the meat and dice.
• In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
• Season with liquid seasoning, black pepper, and brown sugar.
• Pour in beef stock and cook until meat is tender and starts to oil again.
• Add minced chili pepper last.
• Serve on a sizzling plate.

Sizzling "SISIG"

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 as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers.

Beef Empanada

1 1/4 oz Package of double crust pastry
3 cups Ground beef
1 tbsp Olive oil
2 tbsp minced Garlic
1/4 very finely minced Onions
1/4 cup minced Tomatoes
1 cup Chopped hard-boiled Eggs
1 cup finely chopped sweet Pickles
1 tsp Salt
1 tsp ground Pepper

Preparations:

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.

Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.

Bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º .

Servings: 14 persons

Adobong Gulay

1/2 lbs Talong
1/2 lbs Potatoes
1 chopped onion
2 cloves minced Garlic
Vegetable oil (as needed)

Peppercorn (as needed)
2 Bay Leaves
Soy sauce (as needed)
1/2 tsp Sugar
1/2 tsp freshly ground Pepper

Preparation:

Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.

Servings: 4 persons