Overseas Pinoy Cooking

Sizzling Bulalo Steak. Bulalo to Pinoy is beef shanks boiled for hours till all the flavors are extracted and the meat and tendons almost fall off the bones. Ok that is the how most Pinoy enjoy their bulalo . Today I would like to share another cooking method of bulalo , Sizzling Bulalo Steak . The idea is not new in fact it also one of the more popular restaurant Pinoy dish . Cooking the Sizzling Bulalo Steak is not that difficult, off course if you have a sizzling hot plate, and a pressure cooker if you cook Sizzling Bulalo Steak using my recipe.   To cook my version of Sizzling Bulalo Steak involves 3 stages of cooking, pre-cooking the bulalo steaks, frying and sizzling. There is also another step of cooking the mushroom sauce use in our Sizzling Bulalo Steak . For this recipe to keep it in the fairly easy side I used Knorr Cream of Mushroom mix for the sauce. Here is the recipe of my Sizzling Bulalo Steak . Ingredients: 3-4 slices beef shank ...

Pork Sisig, Mama Sita’s Mix . Making sisig should be dead easy just mix all the ingredients and quickly toss in a wok or served in a hot plate. The hard part is preparing the meat ingredients which requires two stages of cooking not including the actual making of the sisig . First the meat, usually pork face and ears for pork sisig are boiled, then drained dry, the second stage is usually grilling or roasting the boiled pig face and ears, at this point you may be already considering why not just buy a sisig dish in a restaurant to save time and effort. Hold on the hardest part is yet to come, chopping the grilled meat this involves a lot of labor and especially if you are aiming for a nice uniformed diced meat. Would Mama Sita’s sisig mix make cooking sisig easier? Not really, the mix is just a concoction of sisig spices and seasoning . You still need to pre-cook and chop your usual ingredients and cook or prepare the sisig as pet the instructions or as per your own method...

Tuna Sisig . One of the more popular healthier version of sisig is made up of tuna, bangus or tilapia. I had previously made a fish sisig made up of fried tilapia, click link to check the recipe of my version of Tilapia Sisig . Today I want to share another fish sisig that is made up of tuna. The dish is made up of flaked fried tuna steaks/slices. You may have notice by now how I cooked my sisig including the pork version, Pork Sisig and Chicken Sisig . I like to mix the ingredient under the heat using a big wok instead of the traditional cold mixing using a big bowl, with my method the ingredients are being lightly stirfried allowing the flavors to be infused more effectively, the sisig dish can also be served warm even without using a  sizzling plate . Here is the recipe of my version of  Tuna Sisig . Ingredients: 1 kilo tuna, sliced 1 small can liver spread 2-3 tbsp. mayonnaise 3 gloves garlic, chopped 3 medium size onion, chopped 3-5 pcs. green sili,...

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 b...

Stirfry Chicken Gizzard and Liver with Oyster Sauce . Would you wish you have other method of cooking chicken gizzard and liver , balunbalunan at atay ng manok other than adobo? Stop wishing here is an easy cooking method of cooking the chicken offal. This can be served as a main dish, pulutan or in a sizzling plate . Cooking method is fairly easy aside from the especial ingredient called star anise which some of the readers have never use it and the longer cooking of the gizzard to make it tender, everything is as easy as most stirfry cooking. The star anise should be available in most supermarket spice section or any Asian store near your place. The gizzard needs to be pre-boiled till tender before stirfry cooking . The liver only require minimal cooking, liver will tend to taste bitter when over cooked. The star anise is sautéed together with the other aromatic ingredient for maximum flavour. Now here is the recipe of my Stirfry Chicken Gizzard and Liver with Oyster Sauce . ...

Crispy Sisig . Today I want to share a fried version of the sisig. The ingredients are deep fried instead of the usual grilling. The basic ingredient and cooking method are similar to my previous sisig recipe (click here to see the previous sisig post) except of course the pork and liver ingredients are deep fried instead of grilling. The frying method may not mean a lot in terms of ease of cooking compared to grilling because of the added danger of hot oil splashing during frying. It is however more convenient if you live in an apartment or a condominium where there is no place for outdoor barbecue . And hate the smoke that seems to clink to the walls forever. Not unless of course if you have an oven but that will require another separate sisig post in the future. Here is the recipe of my version of Crispy Sisig . Ingredients: 1 pig head, cut into four parts 1/2 kilo chicken liver 6-8 large size onion, chopped 6-8 pieces green chili, chopped 2-3 pieces birds eye c...

Fish Sisig, Tilapia Sisig . Here is a healthy alternative to the cholesterol laden pork sisig. For this version of sisig I have used tilapia but you can also use bangus of any other fish. When stir frying the fish sisig I would suggest that it is to be stir fried as quickly as possible and careful stirring to avoid disintegration of the fish flakes. It can be serve as is or serve in a sizzling plate toped with egg. On this post I will share a technique in serving sisig sizzling style with out using hot plates. This can be done with the use of a microwave oven. Place a serving of the sisig in a microwave safe plate, break a whole egg on top then cook in microwave at medium to high heat until the egg is just cook or until the egg white turn to opaque white in color. Just watch out that you will not overcook the egg, it should be just cook that the sisig can still be stir mix when serving. Here is how I did it, enjoy! Ingredients: 2 kilo tilapia 1 small can liver spread 3 glo...