Chicken Tinola

Chicken Tinola is a soup-based dish which is cooked with green papaya cut in wedges, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce.

A common substitutes for chicken is pork, chayote/Sayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves.

Ingredients:
* 1 chicken (1 kilo)
* 1 whole medium Papaya cut in wedges 3 pieces of Chayote/Sayote
* 1 onion cut in slice
* 4 cloves garlic, crushed
* 2 tbsp. ginger strips
* 2 tbsp. patis
* 1 tsp. vetsin (Optional - I preffer not to)
* 1/2 cup young Pepper leaves or Malunggay
* Few leaves of Onion leaves (a personal favourite)

Cooking Procedures :
Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. Then, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes. Cover and let simmer.

When chicken is half done, add Papaya or Chayote/Sayote. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves. Let boil for 3 minutes and then serve it hot.

Photo courtesy of Flickrdotcom

Sizzling Sisig - Pork

Sizzling Sisig is actually originated in Pampanga and a very popular pulutan (delicacy? – to correct me you can use the comment section of this post :) ) in the Philippines. Sisig is a Kapampangan term which means "to snack on something sour".

It also refers to a method of preparing fish and meat, especially pork head , which is marinated in a sour liquid such as lemon juice (Kalamansi) or vinegar, then seasoned with salt, pepper, chilly and other spices. Some restaurants have also Chicken Sizzling Sisig as one their specialty (the recipe will be post in the future).

Ingredients:

- 1 kg Pork Face

- 1/4 kg Pork Brain (Optional)

- 2 tsp. butter

- 4 pcs. Onions, chopped

- 3 Tbsp. Soy Sauce

- 1 Tbsp. Vinegar

- 1 Tbsp. Catsup or Chilli Sauce

- Salt and pepper to taste

- Fried Pork skin, grounded (Optional)

- 1 Egg (Optional) - only when serving

Cooking Procedures :

- Boil pork face till tender; slice thinly into cubes.

- Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet.

- While sauteing, mix the liquid ingredients.

- Add the liquid mix in the pan. Simmer for about 15 mins.

- Serve in sizzling plate, garnish with Fried pork skin, egg and chilli for your taste.

Photo Courtesy of Flickrdotcom

Adobong Baboy (Pork)

Adobo is a favorite filipino food. The recipe can be done with pork, chicken, beef or a combination of the three - if you like (but I prefer it cooked separately).

Filipinos loves garlick and tangy flavors of food dishes. That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry. Filipino food like this adobong baboy, is one of my favorite recipe and even foreigners too!

Ingredients:
1-1/2 lb. pork - cut into serving pieces
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leafsalt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying

Cooking Procedures :
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.

Photo courtesy of Flickrdotcom