Misua with Egg Soup

Ingredients :

  • 1 tbsp. oil
  • 1 clove garlic, minced
  • 1 onion, thinly sliced
  • 3 cups chicken stock or water
  • patis (fish sauce), salt and pepper, to taste
  • 1 oz. misua (fine threadlike egg noodles)
  • 4 eggs
  • green onions, for garnish 
  • Cooking Procedures :
    1. In a medium saucepan, heat oil over medium heat. Sauté garlic and onion.
    2. Add chicken stock or water and bring to a boil.
    3. Stir in misua noodles and then lower the heat to simmer.
    4. Season with patis, salt and pepper.
    5. Break the eggs into the simmering stock.
    6. Cook until eggs are set for about 2-3 minutes.
    7. Remove from heat. Serve hot and garnish with green onions.

 

Tinolang Manok or Nilagang Manok

Ingredients :

  • 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
  • 1 thumb-sized fresh ginger root, cut into strips
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tbsp. patis (fish sauce)
  • salt, to taste
  • 4 to 5 cups water (or rice water – 2nd washing)
  • 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
  • 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
  • vegetable oil 
  • Cooking Procedures :
    1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
    2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
    3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsilileaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
    4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Filipino Tinolang Manok

Spinach-Artichoke Deep-Dish Pizza

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 (5-oz.) container baby spinach, coarsely chopped
  • 3 garlic cloves, chopped
  • 1/2 c. ricotta
  • 1 1/2 oz. Parmesan, grated (about 1/3 c.)
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. crush red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tbsp. cornmeal
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 oz. Fontina cheese, grated (about 1 1/2 c.)
  • 1 (14-oz.) can artichoke hearts, drained and quartered
  • Fresh basil leaves, torn, for serving
  • Directions

    1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10″ skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
    2. Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
    3. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
    4. Serve sprinkled with basil and cut into wedges

Easy Steps On How To Make Pork Giniling Hardinera

It is easy to make pork giniling hardinera. The first thing that you will need to do is to make pork giniling. The recipe link is included in the recipe below. Note that you can add the green peas as you cook the giniling; it can also be added later on along with the other ingredients. Once the pork giniling is done, let it cool down to a temperature that you can handle before mixing it with the rest of the ingredients.

We will need to arrange the pork giniling hardinera mixture in a container and cover it  before steaming. I am using llanera as the container. This is also known as leche flan mold. I cover it with foil so that to trap the steam inside while preventing water from the steamer to drip into it.

Ingredients
1 lb. pig ears
1½ lb pork belly
1 large onion, minced
3 tablespoons soy sauce
¼ teaspoon ground black pepper
1 knob ginger, minced
3 tbsp chili flakes
½ teaspoon garlic powder
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1 tsp salt
Instructions
Pour the water in a pan and bring to a boil Add salt and pepper.
Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
Remove the boiled ingredients from the pot then drain excess water
Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces
In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
Put-in the ginger and cook for 2 minutes
Add the chicken liver. Crush the chicken liver while cooking it in the pan.
Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
Put-in the soy sauce, garlic powder, and chili. Mix well
Add salt and pepper to taste
Put-in the mayonnaise and mix with the other ingredients
Transfer to a serving plate. Top with chopped green onions and raw egg.
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

How To Make Spicy Pork Sisig

Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines : Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), and mussels.

Ingredients
1 lb. pig ears
1½ lb pork belly
1 large onion, minced
3 tablespoons soy sauce
¼ teaspoon ground black pepper
1 knob ginger, minced
3 tbsp chili flakes
½ teaspoon garlic powder
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1 tsp salt
Instructions
Pour the water in a pan and bring to a boil Add salt and pepper.
Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
Remove the boiled ingredients from the pot then drain excess water
Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces
In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
Put-in the ginger and cook for 2 minutes
Add the chicken liver. Crush the chicken liver while cooking it in the pan.
Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
Put-in the soy sauce, garlic powder, and chili. Mix well
Add salt and pepper to taste
Put-in the mayonnaise and mix with the other ingredients
Transfer to a serving plate. Top with chopped green onions and raw egg.
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)