Sisig

San ba talaga eto nag-originate? San ba matitikman talaga ang pinakamasarap na sisig? Paano ba magluto nito?

Madalas karinderya lang nakakainan ko nito at paminsan minsan sa sisig hooray, dito sa amin may sisig na inihaw na baboy. So hinanap ko at ginalugad ang mundo ng internet at eto ang aking nalikom. tsedeng!!!

Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers.

The dish is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base in Angeles City, Pampanga. Pig heads were cheaply purchased since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Lucia “Lucing” Cunanan (1927 or 1928 – April 16, 2008) was a Filipino restaurateur credited in some quarters as having invented or re-invented sisig, a popular Filipino dish. The Philippine Department of Tourism has acknowledged that her Aling Lucing’s restaurant had established Angeles City as the “Sisig Capital of the Philippines” in 1974. Cunanan’s trademark sisig was started in the mid 1974 when she served a unique blend or concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and more likely served in sizzling plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa’t baboy, among others

Preparing sisig comes in three phases: boiling, broiling and finally frying. For example a pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon (pork cracklings), pork or chicken liver, and even mayonnaise. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu.

SISIG RECIPE

Ingredients:

1 1/2 kilo Pork head
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

Procedure:
1. Boil pork head until tender.Then remove hair
2. Take out all the meat and dice.
3. In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
4. Season with liquid seasoning, black pepper, and brown sugar.
5. Pour in beef stock and cook until meat is tender and starts to oil again.
6. Put mayonnaise (depends na sa iyo yan), add minced chili pepper last.
7. Serve on a sizzling plate.

pag hindi sukat sa panglasa ninyo, dagdagan nyo na lang kung ano ang kulang. Try and try, coz practice makes perfect but nobodys perfect so why practice.

Branches of Sisig Hooray: Shopwise (Cubao), Katipunan, Market! Market!, Ever Gotesco (Ortigas and Commonwealth), Star Mall, Sta. Lucia, Marikina Riverbanks, Puregold (Shaw Blvd. and Pasig), Metro Point Pasay Taft, LRT Recto, and Metropolis Alabang

ginataang pugita/octopus

paborito kong ginataang pugita… yup, you have read it right pugita as in octopus po at hindi po pusit (squid)…

Ingredients:

1 kilo Octopus

1 medium size niyog for your gata (coconut milk)

1 small size ginger (kapirasong luya)

3 pcs green chili pepper (3 piraso siling pangsigang)

a pinch of salt and msg

Procedure:

Making coconut milk- Coconut milk is not the juice inside a coconut, although this liquid does make a satisfying drink. Rather, coconut milk is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow’s milk.
My family usually make 2 batches of coconut milk, the first one is called kakang gata, the second one is I don’t know, what its for is to pre-cook the octopus until its tender. Making kakang gata is adding a half cup of hot water to the pulp, then place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract the milk. To make the second milk is just add another 1 cup of water and repeat the process and put the milk in a casserole. Add the octopus, ginger, green chili pepper, garlic and salt/msg. Boil until octopus is tender or the milk is almost dry. Then add the kakang gata, and let it boil for 5 minutes.

Crispy Pata


Hmmm… probably one of Filipinos fave food especially as “pulutan”, but for some it’s a mouth watering delicacy simply made by frying or in my case crispy pata ala turbo.

Start by simmering the pata in plenty of salted water for a couple of hours. Throw in a whole garlic, onion, peppercorns and a bay leaf for flavor. When tender, drain and cool.

Then put it in the turbo broiler. Set the timer to 20 minutes both side, and the temp 250 celsius. Then voila, depends upon you if you want it to be more crispier add more minutes to it.

TRIVIA

wala na yung knuckles kc kinain na ni erpats
BONA PETITE

ADOBO – pork

Adobo ang isa sa mga pinakasikat na luto sa pinas. Baket??? Syempre konti ang sangkap, konting suka konting toyo may adobo na… syempre wag pilosopo kelangan syempre ng baboy. Pero all in all madaling lutuin at ang sangkap madaling hanapin at mura lang. Kaya ano pa ginagawa mo jan bumili na ng sangkap at simulan ng magluto.
Mas gusto kong lutuin etong pork adobo kesa sa chicken adobo. Wag nyo na akong tanungin kung bakit basta ang alam ko eh mas gusto ko pag adobong baboy. Maaaring mas gusto ko kase na priniprito ang manok kesa sa inadobo sya, nalalansahan kc ako pero syempre kung wala ng mapagpilian pwede na rin yung adobong manok.
Yung iba pinagsasama ang baboy at manok pero hindi namin nakagawian sa pamilya namin, kayo bahala pera nyo naman yang pambibili nyo eh. So it’s your choice what you’ll do with your adobo. But this is the only advice i would give you mas masarap pag masarsa ang adobo kesa sa masabaw pero nasa sa inyo pa rin yan. Kung nasanay kayo sa masabaw eh di dun kayo pero kung gusto mo sa nagmamantikang adobong baboy eh dun ka sa luto namin. At kung gusto mo yung nagmamantika eh dapat dun ka sa liempo at kung ayaw mo sa taba at puro laman ang gusto mo kasim ang dapat na baboy para sa iyo, either way nasa pagluluto mo ang magiging basehan kung masarap ba o palpak ang putahe mo. And this is how we (my family and I) cook our adobong baboy.

see ingredients and procedures

sinigang na baboy

When talking about Filipino dishes, the must learn are adobo & sinigang. So here is how my family cook sinigang na baboy.

Sinigang na Baboy
(Sour Soup Pork)

500 gm boney pork (liempo ang the best para sa akin)
3-4 medium tomatoes kamatis – sliced (optional) (d namin nilalagyan yung sa amin)
1 big onion – sliced
1 Tbsp sea salt or so… yung iba nilalagyan na lang ng patis.
1-2 green chilis siling pangsigang – pointed ends cut off
6-8 cups water (depends sa iyo kung mahilig ka sa sabaw)
souring agent sampaloc ( tamarind puree the old passion way)
1 bundle of string beans (sitaw) – cut into 2 inch pieces
2 taro roots (gabi) – peeled and quartered
1 bundle of spinach leaves or kangkong – washed and plucked from stems
1 piece radish, sliced thinly (optional)

  1. Boil pork in water with salt till tender.
  2. Add taro, radish and sitaw. Bring to boil and simmer until taro is almost cooked (about 5 minutes).
  3. Add the souring agent and spinach. Cook for 1-2 minutes. Taste soup and adjust seasonings accordingly. Serve.