Chicken Sisig

Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it originally came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a "Pulutan" or what you call finger food in English. It is best served on a sizzling plate

Ingredients:

10 pcs of whole Thighs and Legs

3 big onions

5 pcs of green chilis (mild)

100 grams of butter

Salt and pepper

Soy sauce

Lemon juice

Vinegar



Cooking Procedure:

- Debone the chicken and chop into small pieces

- Chop the onions and green chilis

- Heat up the pan and sauté the onion until it's half cooked then set aside

- Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.

- When the chicken is cooked, pour the cooked onions.

- Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.

- Lastly pour the chopped chilis.



Note that if you have chicken liver (with this recipe there's none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.

Like what I said, this is served better if you have sizzling plate.



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Lemon and oregano lamb kebabs recipe

Photo: Lemon and oregano lamb kebabs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon and oregano lamb kebabs  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lemon and oregano lamb kebabs.

These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.

Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.

Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

Notes

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 98
Recipe by Michelle Southan

More Arabic Food Recipes: 

Build-Your-Own Shish Kabobs
Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad

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Eggplant, pistachio and tomato salad recipe

Photo: Eggplant, pistachio and tomato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant, pistachio and tomato salad  Recipe. Enjoy the Arabic Cuisine and  learn how to make Eggplant, pistachio and tomato salad . 

This superb salad tastes so good you'll be chasing every last morsel around your plate.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve

Method

Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.

Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.

Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.

Notes

Herbed zucchini & tomato salad: Replace the eggplant with zucchini in step 1. Replace the coriander with fresh mint leaves and the pistachio kernels with toasted pine nuts in step 2. Serve with sliced ciabatta (crusty Italian bread).

Source
Good Taste - December 2006, Page 26
Recipe by Michelle Southan

More Arabic Food Recipes:   

Moroccan potato salad 

Lamb Rack With Maghrabia Biryani (served with Torlly)

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap

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Cumin pancake with hummus recipe

Photo: Cumin pancake with hummus recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Cumin pancake with hummus Recipe. Enjoy the Arabic Cuisine and  learn how to make Cumin pancake with hummus.  

Recipe facts:
takes: 20 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

For the cumin pancake
50g plain flour
1 small egg
150ml 2% milk
1tbsp cumin seeds, lightly crushed
25ml sunflower oil

For the hummus
200g canned chickpeas, drained
50g tahini
juice of ½ lemon
2 cloves garlic, minced
1tsp ground cumin
20ml extra-virgin olive oil
salt
pepper
pinch of paprika, to garnish

Prepare the hummus by combining the chickpeas, saving 1 tbsp for the garnish, with the tahini, lemon juice, garlic, ground cumin, extra-virgin olive oil and seasoning. Pulse until smooth then adjust the seasoning if necessary. Scrape into a serving bowl, cover and chill.

Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.

Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side.

Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus.

Source: TESCO realfood

More Arabic Food Recipes: 

Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush

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Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

Photo: Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe. Enjoy the Arabic Cuisine and  learn how to make Harira: Moroccan Chickpea Stew with Chicken and Lentils. 

Total Time:10 hr 25 min
Prep 20 min
Inactive 8 hr 0 min
Cook 2 hr 5 min

Yield: 10 to 12 servings
Level: Easy

Harira is traditionally served each night of Ramadan to break the fast.

Ingredients

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Directions

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.

Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live Episode: A Taste of Morocco

More Arabic Food Recipes:  

Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 
Lebanese Lentil Soup
Baba ghanoush
Labne 

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Yellow coconut dessert recipe

Photo: Yellow coconut dessert recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Yellow coconut dessert  Recipe. Enjoy the Arabic Cuisine and  learn how to make Yellow coconut dessert.


Ingredients

For the dessert:-
1 cup water
2 cups sugar
1 tablespoon lemon juice
1 cinnamon bark
2 entire cloves
1 teaspoon rose water

For the coconut dessert:- 
1 teaspoon saffron
1 teaspoon hot water
11 egg yolks
11/3 cup sugar
3 cups fine coconut powder
1 teaspoon grounded cardamom
Vanilla
Hazelnut and pistachio for garnishing

Method

For the syrup:-
- In sauce pan over a medium heat combine the water and sugar, let it come to a boil.
- Add the rest of the ingredients, (take off the fuzz).
- Leave over the heat for 10 minutes or until thickened a little, to be used warm.

For the coconut dessert:- 
- Preheat the oven to 180 C.
- Blend the saffron in hot water.
- Using an electric mixer, beat the egg yolks, and then add the saffron and sugar, continue beating until well combined. - Add the coconuts, cardamom, and vanilla, stir constantly until well combined.
- Transfer the mixture into a pastry bag, forming a walnut sized small balls, arrange in an oven tin.
- Garnish the balls by slightly pressing in the hazelnut or pistachio.
- Bake for 10-12 minutes.
- Drizzle with syrup while hot.

Chef Osama  

More Arabic Food Recipes:

Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough
Kunafa Bil-Jibn

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Sesame Cookies (Barazek) Recipe

Photo: Sesame Cookies (Barazek) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sesame Cookies (Barazek) Recipe. Enjoy the Arabic Cuisine and  learn how to make Sesame Cookies (Barazek).    

Ingredients

1 cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk
3 tablespoon pistachios, chopped
1 egg white
3 tablespoon sesame

Method

- Preheat oven to (180 – 350) degrees.
- Cream butter and sugar with electric mixer until light and fluffy.
- Add egg and vanilla, continue beating.
- Mix flour, salt and baking powder.
- Stir flour mixture gradually into butter mixture alternating with milk.
- Knead dough on lightly floured surface, divide into two.
- Roll each piece out into a circle, cut into rounds.
- Place a small amount of pistachios on a cookie sheet, top with the dough rounds and press lightly.
- Beat the egg white, and then brush the top of the cookies.
- Sprinkle with sesame.
- Bake for about 15 minutes or until golden.

Chef Osama

More Arabic Food Recipes:

Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe

Save and share Sesame Cookies (Barazek) recipe

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