ORIGINAL SISIG RECIPE

SISIG RECIPE

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 oil1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

Procedure:
1. Boil pork head until tender.Then remove hair
2. Take out all the meat and dice.
3. In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
4. Season with liquid seasoning, black pepper, and brown sugar.
5. Pour in beef stock and cook until meat is tender and starts to oil again.
6. Put mayonnaise (depends na sa iyo yan), add minced chili pepper last.
7. Serve on a sizzling plate.

Gyoza - Japanese style dumplings

Gyoza - Japanese style dumplins
http://www.japan-guide.com/r/e107.html


Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.

Ingredients:

(for 30 Gyoza)


* Dough:
o 170 mL water
o 200 g strong flour

* Filling:
o 200 g ground pork
o Cabbage
o Nira*: can be substituted by leek or green onion
o Leek or Green onion
o Garlic
o Ginger
o Sake*
o Soya sauce, salt, and pepper
o Sesame oil

* Dipping Sauce:
o Soya sauce
o Vinegar

* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:

Dough:

1. Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
2. Put a wet towel over the dough, and let it stand for several minutes.
3. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.


Filling:

4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
6. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.


Making and frying the Gyoza:

7.
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
8.
Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.
9.
Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.
10.
Put the gyoza on the table as shown in the image.
11. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
12. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
13. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

General information:

In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.

TOCINO Recipe's

TOCINO

Ingredients:

Dough:
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons pork lard filling (see below)

Filling:
2 tablespoons lard
6 cloves garlic
1 kilo pork shoulder (kasim), cut into large chunks
2 medium-sized onions, sliced
4 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons seafood sauce, or 1 teaspoon oyster sauce

Cooking Procedure:

DOUGH:
Into lukewarm water place 2 tablespoons sugar and yeast, and let stand for 10 minutes. Mix flour, baking powder, remaining sugar and lard. Add this mixture to the yeast mixture. Knead until smooth. Let rise for 2 hours. Divide dough into 24 to 32 small balls. Arrange balls on the table and fill each with a tablespoon of filling. Place each filled sio pao on a 2 inch square of wax paper. Let stand for 1/2 hour. Arrange sio pao in a steamer lined with cheesecloth or towel. Steam for 15 minutes.

FILLING: Heat lard in a pan and sauté garlic. Add pork and brown lightly. Add all the remaining ingredients and cook until tender. Remove pork and dice it into 1/2 inch cubes. Return pork to mixture. Add seafood sauce, or oyster sauce, and use filling as above.


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Tocino (Cured Pork)

Ingredients:
2 lbs. pork chops or pork
2 tbsp. anise wine or red loin with fat, sliced into 1/4 -inch-thick strips
2 tbsp. annatto water
2 tbsp. salt cooking oil
4 tbsp. sugar
1/8 tsp saltpeter (sold in Oriental food stores)

Cooking Procedure:
In a shallow pan, combine all the ingredients except the pork. Sprinkle each piece of pork with the mixture, making sure distribution is even. In a bowl, pile the pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure. To cook, put a little water in a skillet and add the pork pieces. Fry the pork until done.


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This one is more like the Puertorican version:

Cured Pork (Tocino)
Servings 4

2 pounds pork chops or pork loin with fat, sliced into 1/4-inch-thick strips
2 tablespoons salt
4 tablespoons sugar
1/8 teaspoon saltpeter (sold in Oriental food stores)
2 tablespoons anise wine or red wine
2 tablespoons anatto water
cooking oil

In a shallow pan, combine all the ingredients except the pork. Sprinkle each piece of pork with the mixture, making sure distributions is even. In a bowl, pile the pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure. To cook, put a little water in a skillet and add the pork pieces. Fry the pork until done.

T-bone steak with Mushroom gravy

Ingredients

T-bone steaks, 3 pieces
Mushroom mix from Knorr
2 tbsp lemon juice
soy sauce
1 1/2 cup water
1/4 cup evaporated or fresh milk
1/2 cup butter
cornstarch
Beef broth

Directions

1.Marinate the t bone steak in soysauce and a little of lime juice. Season with salt and pepper to taste. Set aside for at least 30 minutes.

2. After 30 minutes, boil the t-bone steak in its own marinated sauce with water.

3. let it simmer until beef is tender and a little amount of sauce is left.

4. Separate the beef and fry it a little on a butter to become brown.

5. For the remaining sauce, this will be used for the gravy.

6. On a separate bowl, mix a little cornstarch, mushroom mix and a little evaporated or fresh milk.

7. Pour it over on the marinated sauce and mix until thickens.

8. Ready to serve with sidings and celery .

Lechon Manok

Ingredients

* 1 whole chicken
* 3 tablespoons of brown or white sugar
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 3 tablespoons of calamansi juice or lemon juice
* 1/2 cup of sprite, 7up or beer
* 2 cups of tanglad (lemon grass) for stuffing
* 1 teaspoon ground black pepper

Directions

1. Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
2. Let stand marinate in the refrigerator for 1 to 3 hours.
3. Stuff the chicken cavity with tanglad (lemon grass).
4. Cook chicken on grill or in oven until golden brown

Gravy:

Ingredients:

* 1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/3 cup)
* 1 small rib celery, chopped into rough 1/2-inch piece (about ½ cup)
* 1 small onion, chopped into rough 1/2-inch pieces (about ¾ cup)
* 3 tablespoons unsalted butter
* ¼ cup unbleached all-purpose flour
* 2 cups low-sodium chicken broth
* 2 cups low-sodium beef broth
* 1 bay leaf
* ¼ teaspoon dried thyme
* 5 whole black peppercorns
* Table salt and ground black pepper

Steps:

1. For bout five 1-second beatings, pound the carrot till it is broken into roughly ¼-inch pieces. When carrot is broken, add celery and onion; pound vegetables till turned into 1/8-inch kaput pieces.

2. In a large saucepan, heat butter on a medium-high temperature; when the foam subsides, add vegetables. Stir continuously until it is cooked, softened and browned for about seven minutes. Slowly reduce heat. Stir the flour for about five minutes till it is golden browned and attained its yummy scent. Constantly beat with gradual pouring of broths and wait till it heats up. When it is boiled, cream-off any foam that shapes on its surface. Add bay leaf, thyme and peppercorns. Simmer and stir once in a while for about 20-25 minutes. Wait till it is thickened and reduced to 3 cups.

3. Strain gravy and get the fine-mesh texture into clean saucepan, press the solids to extract; discard solids. Adjust the seasonings with salt and pepper. Serve it hot.