Sizzling Sisig is a staple pulutan for Filipinos. It is best coupled with an ice cold beer but over time it has become part of the main dishes in lunch and dinner feasts, and is best eaten with steamed white rice. Pork sisig is usually the show stopper, but chicken, tuna, and bangus may also be some alternatives.

Here's my dad's easy to prepare recipe of sizzling pork sisig.

Sizzling Pork Sisig

Ingredients:

1/2 kilo pork cheeks

1/4 kilo pork liver

1/4 cup spring onion, minced

1 medium-sized white onion, minced

3 pcs green chili, minced

2 tbsp calamansi juice (around 4 pcs calamansi)

1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste

Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)

In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.

Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)

Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)

Pork Sisig (freshly mixed)

The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)

Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).

Sizzling Pork Sisig

For a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.

More recipes HERE :)

Shared at: Food Trip Friday

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Graham Refrigerated Cake

It was only less than a week since I sported my neon fuchsia nails but I had to change it yesterday because the polish on my right pinky chipped off. :p

Since it's Chinese New Year and they said that red is the lucky color, I decided to put my mom's Colortrends Misty Red nail polish on my nails.

Colortrends - Misty Red

I don't usually wear dark colored nail polishes so I was kind of hesitant in trying on the misty red nail polish. Red is my second favorite color next to pink. :) And I think red looks good too on my nails. :p

I'm loving my sexy red nails! ♥♥♥

It's the time of the year again. :) Aside from Christmas and New Year, Chinese New year is one of the occasions that my family loves. No, we're not Chinese but we still celebrate this event every year hehe..

We usually just have a family dinner and then do some rituals for good luck on the eve of Chinese New Year :p. We searched over the net about what lucky food to serve; and as always it was my dad who cooked everything. :p


On top of the list of lucky food for Chinese New Year are fish and pork. For the pork dish we had Crispy Pata and Lechon Kawali.

Crispy Pata

Lechon Kawali

We had Fried Tanigue and Fried Espada for the fish dishes. According to the Chinese, fish is for abundance.

Fried Tanigue

The fish must also be served whole, with the head and tail attached, for a good beginning and ending for the coming year. :)

Fried Espada Fish

Another lucky food are noodles, so we had Pancit Canton-Bihon. They say that noodles represent long life. The noodles should also be kept as long as possible because an old superstition says that it's bad luck to cut them.

Pancit Canton-Bihon

Also in the list is chicken which, for the Chinese, symbolizes family togetherness, and so my dad prepared the Butterflied Grilled Chicken. :)

Butterflied Grilled Chicken

Fruits are also part of the list, oranges and pineapples being the luckiest. :) Pineapple's "eyes" symbolize new opportunities and oranges symbolize gold or money and are said to bring wealth and luck.

Lucky Fruits :p

Sweets are also lucky especially the Tikoy and Hopia. The Tikoy's stickiness symbolizes close family ties.

Tikoy Turon

Sweets and desserts also symbolize a rich, sweet life for the family for the coming year. The round shape of the tikoy and hopia also signifies family reunion.

Hopia Mongo

It is also said that layered desserts symbolize rising abundance for the coming year, and so Gia and I made this Graham Sans Rival for dessert. :)

Graham Sans Rival

We also had these mouth-watering dishes:

Spicy Tofu

Hot Pot

*** Click the photo to view the recipe :) ***

Daddy's home-made Vigan Empanada

Century Eggs

We also did some rituals for good luck like: hanging at the front door a photo of a Chinese boy and girl; putting of incense all over the house; having flowers without thorns as table centerpieces; money in red envelopes; and a bowl or basket with rice and gold coins or charms for abundance. :)

Bowl of rice grains and gold coins for abundance :)

We're not a Chinese family, yes, but I guess it won't hurt if we wish for good luck right? For as long as it doesn't take over our faith, I believe this is just fine. :)

Kung Hei Fat Choi!!!

I think I already have a post or two of our family lunch or dinner with Buttered Veggies. Simple yet mouth-watering and healthy, this surely is a perfect side dish for fried or grilled chicken, pork, fish, or beef. :)

Buttered Veggies

Ingredients:

2 pcs medium-sized potatoes

1/4 kilo Baguio beans

1 pc medium-sized sayote

1 pc medium-sized carrot

50g butter
28g Mc Cormick Chicken Gravy mix
salt and pepper to taste


Preparation and Cooking Procedures:
Wash vegetables with running water. Peel off skin and cut into strips.

Melt the butter in a pan over medium heat. Pour in the sliced vegetables and stir, making sure that the veggies are coated with the melted butter. Add in salt and pepper to taste. Cover pan and simmer for 3-5 minutes.

Cooking time may vary. I usually want the veggies cooked just right and still crisp to the bite. :) Place the cooked veggies in a plate and set aside.

The vegetables are not limited to the ones listed above. You may add in other veggies like mushrooms or any other vegetable that you wish. :)


For the gravy, pour the Mc Cormick Chicken Gravy mix into a bowl and add in a cup of hot water. Stir well. Pour the gravy over the veggies and serve. Serves 5-6 people. :)

More recipes HERE :)

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kriskamarie   sweetnothings.kriskamarie
kriskamarie   kriskamarie

I was off from work last Tuesday, so I got to taste another set of my daddy's specialties. :D My dad would always ask us what we want him to cook and he would always grant our requests. He actually loves asking my sister Gia because she really tells what she wants haha! :p

And so here are what we had for lunch. :)


It's been awhile since we got to taste my dad's pork sisig. Gia was also craving for it so this was what came first to her mind when my dad asked her what she wanted for lunch. My daddy's sisig is really good! I actually got another serving of rice because of the sisig haha!

*** Click the photo to view the recipe :) ***

Sizzling Pork Sisig

We've been raving about Max's Sizzling Tofu, so this was our second request to my dad. :) My dad just asked us to describe how the dish tasted, and in no time, he already had his version of sizzling tofu.

My Daddy's Sizzling Tofu

Max's Sizzling Tofu

And our verict? My dad's sizzling tofu was very much like Max's, with the look, taste, and all, my dad's was even better I must say! You're the best, daddy!

*** Click the photo to view the recipe :) ***

Sizzling Tofu

And to complete the meal, we also had buttered veggies with gravy.

*** Click the photo to view the recipe. ***

Buttered Veggies with Gravy

We also had ice cream float for dessert. :)

Ice Cream Float

*burp* Thank you daddy for another mouth-watering lunch! ♥♥♥

Shared at: Food Trip Friday, Food Friday