Sisig with Mayonnaise

Sisig with Mayonnaise. It is though that the original sisig was prepared by just boiling pig’s ears, jowls and often times with liver. The pig brain is added to make it creamy. The broiling and grilling including the sizzling version is the product of evolution of the dish. Today mayonnaise is even used as alternative to the pig brains which is obviously not available commercially. During my long years working overseas grilling may not be possible due to limited resources or limited time, so we end up making sisig without the usual grilling. Never the less the dish still end up great provably because of all those extra mayonnaise. Here is the recipe of my Sisig with Mayonnaise, enjoy.



Ingredients:

1/2 kilo pig ears and face
1 thumb size ginger, chopped finely
4 medium size onion, chopped finely
3-4 pcs. red/green chili sliced
1/4 cup vinegar
1 tbsp. peppercorn
3 pcs. bay leaf
1/2 -3/4 cup mayonnaise
coarsely ground pepper
salt



Cooking procedure:

In a big deep pan boil pig ear and face, peppercorn, bay leaf and salt for 30 to 45 minutes or until tender but not soft. Remove from pan and drained in a colander until dry. Cut ear and face parts into small short strips. Put cut ears and face in a big bowl. Toss in ginger, onion, chili, ground pepper, vinegar and mayonnaise. Season with salt to taste. Serve warm or serve on a sizzling plate.


See other related sisig recipe:

Dinakdakan
Crispy Sisig
Fish Sisig
Chicken Sisig
Pork Sisig

Stirfry Fresh Hokien Noodles

Stirfry Fresh Hokien Noodles. One of the more popular fresh Chinese noodles here in Australia is the Hokien type fresh noodles, it is always available in most Australian supermarket. It is the type of noodles that is usually used in most Chinese take away food shops and restaurants. I have cooked a seafood version of the noodles Seafood Hokien Noodles Stirfry, click the link to see that recipe if you prefer seafood instead the usual pork ingredients. This recipe is as easy as to my other noodle recipes. If this type of noodles is available in your location have a go, you may substitute the ingredients using your usual pansit ingredients if you want. Here is how I cooked recipe of my Stirfry Fresh Hokien Noodles, enjoy.



Ingredients:

1 pack, 440 grams thin fresh Hokien noodles
200 grams medium size shrimp, boiled, shelled
250 grams pork, boiled cut into strips
1 fish cake cut into slices (or fish or squid balls)
1 small size carrot, cut into thin strips
1 cup snow peas, trimmed
3-4 cloves garlic, chopped
1 medium size onion, chopped
1-2 pieces long red or green chilli, sliced
1-2 tbsp. hoisin sauce
2-3 tbsp. oyster sauce
1/4 cup soy sauce
salt and pepper
cooking oil



Cooking Procedure:

Soak Hokien noodles in hot water for 3 to 5 minutes, drain keep aside. In a wok sauté garlic and onion until fragrant, stir in the pork, fish cake, shrimps and and soy sauce stir cook for 1 to 2 minutes, remove from wok and keep aside. On same wok add in 1/2 to 3/4 cup of broth from boiling the pork and shrimp brings to a boil, add in hoisin sauce, oyster sauce and sliced chili. Stir in Hokien noodles, stir cook for 6 to 8 minutes or until noodles are just cooked, do not overcook. Now add in the vegetables and stir cook for 1-2 minutes. Now add in the pork, fish cake and shrimps and stir cook for another 1 to 2 minutes. Season with salt and pepper to taste. Serve immediately.


See related noodle sirfry recipes:
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Bam-e, Pansit Bisaya
Pansit Guisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pansit Lucban Hab-hab
Pansit Miki Guisado
Pansit Sotanghon with Togue Guisado
Pinoy Style Pad Thai