Chef and food writer/TV personality Anthony Bourdain just finished a tour of the Philippines to select a couple of dishes to be featured in his New York restaurant and one of his favorites is Sisig. He believes that this will be the next food craze that will hit America. Here is my version.
Ingredients:
1 deboned pigface (snout, ears, cheeks)
1 pig brain
4 long green chillies, chopped (siling haba)
3 Thai red chillies, chopped (labuyo)
3 medium sized red onions, chopped
Knorr original liquid seasoning
1 tblspn. salt
1 tspn pepper
4-5 star anise
1 tspn 5 spice powder
1 egg
Recipe:
In a pressure cooker, add salt, star anise, 5 spice powder, 3-4 cups of water and cook for 20 minutes. Then place the pigface on a rack to rest for 15 minutes.
Heat a charcoal barbecue pit and cook the pigface for 6-8 minutes each side until slightly brown and let it rest for 10 minutes then chop.
Using a griddle, saute the chopped onions, chillies while adding a dash of liquid seasoning. After 5 minutes, add the pig brain along with the chopped pigface and add a teaspoon of black pepper. Mix well until oil comes out of the mixture and texture comes out a bit toasty.
Place on a platter while adding a few dashes of seasoning and raw egg. Mix well and serve with calamansi or lime.
I usually cook fettuccine pasta using cream sauce adding 3 to 4 types of cheeses... but cream sauces are very filling, so I decided to do a simple puttanesca sauce with shrimp and garden vegetables...ideal for that hot summer day.
Ingredients:
1/2 box fettuccine pasta
1/4 kg shrimp, peeled and deveined
1 broccoli flower, sliced
1 zucchini, sliced
1 carrot, peeled and sliced
1 red bell pepper, sliced to half inch sizes
5 cloves of garlic, diced
chopped Italian parsley
1 can, Italian style stewed tomatoes
1/2 cup olive oil
1/2 tspn oregano and basil
grated parmesan cheese
Recipe:
Boil a pot of water with a teaspoon of salt for 10 minutes and set aside. Using a deep pan, heat the olive oil and add the shrimp heads, mashing it so all the good stuff comes out of the head and discard the head after 5 minutes.
Using the same pan, add the vegetables and shrimp for about 2 minutes. Add the can of stewed tomatoes while mixing for about a minute. Cover the pan and leave for 5 minutes.
Add the pasta and toss to mix everything for another minute and add the chopped parsley and parmesan cheese. Serve hot on a platter!
This easy to prepare Vietnamese salad is just the right menu for that sizzling hot summer day. Simple ingredients and minutes to prepare, this dish will surely be great for outdoor barbecues and picnics.
Ingredients:
1 medium sized green papaya
1 large carrot
1 large spanish onion
1 fried chicken breast
1/4 kilo shrimp
cilantro leaves
Dressing
1/3 cup water
1/3 cup cane vinegar
3 tbspns limejuice
5 tspns brown sugar
3-4 drops sesame oil
2 fresh chiles
Start by mixing the dressing and let it cool in the refrigerator. Chop the cooked chicken and set aside. Peel and butterfly slice the shrimp, devein and pull out the heads. In a pan, heat 4-5 tablespoons of cooking oil and saute the heads for 2-3 minutes and discard leaving the oil. Saute the shrimps and set aside.
Peel the carrot, papaya, and onion, julienne and toss in a large container while drizzling it with the dressing. Serve in a bowl with chicken, shrimp and cilantro as toppings. Enjoy!
