Filipino Style Recipe: pork sisig is a popular spicy and sour appetizer

that usuallyserved as finger food(pulutan). Normally the pork meat comes boiled and grilled
then chop into small pieces. Mix well with onions, soy sauce, mayonnaise and pepper. Stir
fried until the sauce is absorb then transfer to sizzling plate with egg and calamansi.
Estimated time of preparation: 30-40 minutes
Estimated time of cooking: 15-20 minutes
Good for 3 servings
Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
3 cups water
1/2 cup butter
1 cup onion, minced
3 gloves garlic, crushed
3-4 chili hot peppers(siling labuyo), seeded and chopped
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon ground pepper
4-5 pieces calamansi
1 raw egg(optional)
Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, salt and peppercorn.
2. Pour pineapple juice and water, simmer for 40 minutes or until tender. Drain.
Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.
Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver, crush the liver while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped chili, soy sauce, ground pepper and mayonnaise. Mix well.
5. Transfer to sizzling plate, with raw egg on top. Serve with calamansi. Done

Sizzling Squid
2 tbsp. margarine or butter
1 clove garlic, pressed
150 gms squid, cleansed and sliced into cube
2 calamansi juice
1 large onion, sliced
1 cup Maggi oyster sauce
1 small pouch Maggi seasoning, dissolved in 1/2 cup water
Dashed of vetsin (MSG)
Freshly ground black pepper
3 pcs. green chili

Procedure:
1. Heat margarine or butter in a saucepan. Saute garlic until brown.
2. Add squid, calamansi juice, vetsin, onion, oyster sauce, Maggi seasoning, black pepper and chili.
3. Continue cooking until sauce is almost dry. Transfer to platter and serve hot.

Adobo

Estimated time of preparation: 10 minutes(plus marinating time)

Estimated time of cooking: 40-50 minutes
Good for 4 persons
Ingredients:
1/2 kilo pork, cut in serving pieces
1 cup pineapple chunks or tidbits
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup pineapple juice
6 gloves garlic, crushed
1 white onion, sliced in rings
1 teaspoon peppercorns
2-3 pieces bay leaves
1 teaspoon sugar
salt to taste
Procedures:
Part 1

1. In a pot, combine pork, garlic, bay leaves, peppercorns, soy sauce and pineapple
juice. Marinate for 30 minutes.
Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar
according to taste.
3. Add onions, pineapple then simmer for 2 minutes or until the sauce thickened.
3. Remove from heat then transfer to sizzling plate then serve with steamed rice.

Sizzling Tofu

Tofu cubes with chopped onions, red and green bell peppers glazed with a special sauce
topped with chilies. This dish is slightly spicy, which added to its already flavorful taste. If
you like sizzling food and is a bit health conscious, then this is a must try.

500-grams Chinese tofu

3 cloves garlic, minced

1 white onion, chopped

1 bell pepper, finely chopped

1/2 cup mayonnaise

2 tbsp water

3 tbsp oyster sauce

1 tsp sugar

1/2 tsp dried parsley flakes

1/2 tsp ground black pepper

2 finger chilies, sliced

1 Heat oil in a deep pan.

2 Cut up the Chinese tofu into cubes and fry in hot oil until golden brown. Drain in paper

towels.
3 In a bowl, combine mayonnaise, oyster sauce, sugar, parsley, and pepper. Mix well, and
add water until desired thickness is achieved. Adjust taste accordingly.
4 Heat the mayo mixture in low heat while stirring for two minutes, then add the bell pepper
and continue stirring for one more minute.
5 Take your heated sizzling plate and add a small amount of vegetable oil.
6 Saute garlic and onions until cooked, add in the tofu and mayo dressing and mix well.
7 Sprinkle with sliced finger chili and more onions.

Beef Caldereta Ingredients

1 kilo beef; cut in serving pieces

3 garlic cloves; minced

1 onion; chopped

1 potato; quartered

1 medium sized carrot; sliced

1 red bell pepper; sliced

1 can pineapple (8 oz)

1 can tomato sauce (8 oz)

1 can liver spread (85 grams)

2 cups water

3 pcs bay leaves

Salt and pepper to taste

Cooking oil

Optional Ingredients and Variations

10 green olives (stoned or pitted)

1/4 cup sweet peas

1/4 cup grated cheese

1/4 cup peanut butter

Soy sauce

Beef Caldereta Cooking Instructions

1.

Open the can of pineapple and separate juice from chunks. Save juice for
later use.

2.

Fry potato and carrot until light brown. Set aside.

3.

In a saucepan, saut garlic and onion.

4.

Add beef and stir fry until color turns light brown.

5.

Pour tomato sauce and pineapple juice. Stew for 3 minutes.

6.

Pour water and stew the beef until tender.

7.

Add the rest of the ingredients and cook until dish is done.

8.

Balance seasoning with salt and pepper.

9.

Transfer to sizzling plate and serve