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Famous Recipes
Time to share our love of food to the US! Below you will find some famous foods to the Philippines and how to make them. You will have the ingredient list and how to prepare them. We hope you enjoy and let us know if you have any questions!
PORK SISIG
INGREDIENTS
2 tablespoons vegetable oil
2 pounds pork shoulder (cut into chunks)
¼ cup cane vinegar or white vinegar
⅓ cup low sodium soy sauce
6 cloves garlic (chopped)
1 bay leaf
2 teaspoons black peppercorns
2 teaspoons sugar
2 cups water
SISIG DRESSING
½ cup Lady’s Choice Mayonnaise
2 tablespoons sukang iloko see note 1
¼ teaspoon ground black pepper
1 teaspoon salt
1 teaspoon sugar
¼ cup liver spread see note 2
2 limes see note 3
1 tablespoon Knorr Liquid Seasoning
INSTRUCTIONS
1. Combine pig ears, snout, pork belly, ginger, bay leaves, 2 teaspoons salt, and 1 quart of water in a cooking pot. Boil for 1 hour. Remove from the pot and drain the water.
2. Heat-up your grill. Start grilling the pig parts for around 5 minutes per side. Remove from the grill afterwards and let it cool down.
3. Make the dressing by combining all the dressing ingredients. Mix well.
4. Chop the grilled pig parts into small pieces. In a large mixing bowl, combine the chopped pork with onion and the dressing mixture. Toss until all the ingredients are well blended.
5. Transfer to a serving plate. Serve with your favorite drink. Share and enjoy!
NOTES
1. Sukang iloco is a type of vinegar made from fermented sugar cane juice. This type of vinegar has a bold flavor that can be compared to wine vinegars. You may use the following as substitutes: cane vinegar, white vinegar, and distillled vinegar.
2. Fresh chicken livers are commonly used to make sisig. It had to be boiled and mashed to have a paste-like consistency. The use of liver spread or liver pate is more for convenience in case chicken livers are not available.
3. Limes are great to use for sisig. However, calamansi (calamondin) is a better fit if available.
Chicken Adobo
INGREDIENTS
2 tablespoons vegetable oil
2 pounds chicken (cut into chunks)
¼ cup cane vinegar or white vinegar
⅓ cup low sodium soy sauce
6 cloves garlic (chopped)
1 bay leaf
2 teaspoons black peppercorns
2 teaspoons sugar
2 cups water
INSTRUCTIONS
1. Combine chicken, soy sauce, and
garlic in a large bowl. Mix well. Marinate the
chicken for at least 1 hour. Note: the
longer the time, the better. 2 lbs
chicken, 4 tablespoons soy sauce
2. Heat a cooking pot. Pour cooking oil.
3 tablespoons cooking oil
3. When the oil is hot enough, pan-fry
the marinated chicken for 2 minutes
per side.
4. Pour-in the remaining marinade,
including garlic. Add water. Bring to
a boil 1 1/2 cups water
5. Add dried bay leaves and whole
peppercorn. Simmer for 30 minutes
or until the chicken gets tender 3
pieces dried bay leaves, 1 teaspoon
whole peppercorn
6. Add vinegar. Stir and cook for 10
minutes. 6 tablespoons white vinegar
7. Put-in the sugar, and salt. Stir and
turn the heat off. Serve hot. Share
and Enjoy! 1 teaspoon sugar, 1/4
teaspoon salt
NOTES
1. Chicken: slice the chicken into serving pieces before cooking. The cuts are usually smaller. For example, a regular piece of chicken breast can be divided into 2 to 3 pieces depending on your preference.
2. Bay leaves: This is an essential ingredient for Filipino adobo as far as I am concerned. Dried bay leaves (locally called “dahon ng laurel”) are usually used because of it is available year round. It can also be stored longer in room temperature. However, fresh bay leaves can also be utilized for this recipe.
3. Soy sauce: I personally prefer Filipino brand soy sauce in making adobo. I have nothing against Kikkoman and other Asian brands, but the dish will taste more authentic if local soy sauce is used.
4. Vinegar: White vinegar is the most common type to use for adobo. Sometimes I use cane or rice vinegar too.
5. Garlic: Adobo should be garlicy. The garlic can be sauteed and boiled just like in this recipe, or it can be toasted. I toast this by browning the crushed garlic in oil before adding the chicken. Sometimes I make extra toasted garlic so that I have more for garnish later on.
6. Sugar: this is an optional ingredient. Sugar is added to balance the saltiness of the dish. You can add more too if you want your chicken adobo to be on the sweet side.
7. Salt: This is optional because the soy sauce is already salty to begin with. I only add salt when needed, which is not usual.
8. Peppercorn: It does not matter if it is is whole, crushed, or ground. Whole peppercorn has just been used traditionally.
Filipino Beefsteak
INGREDIENTS
1 1/2 lbs beef sirloin thinly sliced
25 tablespoons soy sauce
4 pieces calamansi or 1-piece lemon
1/2 tsp ground black pepper
3 cloves garlic minced
3 pieces yellow onion sliced into rings
4 tablespoons cooking oil
1 cup water
pinch salt
INSTRUCTIONS
1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
2. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
3. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
4. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
5. Pour the remaining marinade and water. Bring to a boil.
6. Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
7. Season with ground black pepper and salt as needed. Top with pan-fried onions.
Transfer to a serving plate. Serve hot. Share and Enjoy!