2-WAY PORK SINIGANG

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2-WAY PORK SINIGANG
During this “PANDEMIC” it’s notable you’ll have to dive into more technological way
of prepping your food for fam to enjoy.
Not just pork, you can happily work on it with beef, chicken and sea foods.
Very simple but extremely satisfying.
Okay…”Let’s DOH It”. (thank you & R.I.P. late former Senator Juan Flavier).

Prep time: 1 hour
Cook time: 30 minutes
Total time: 1.5 hours
Serves: 4
Prep and Cooking media: Just a deep casserole will do.
NOTE: After passing of my wife Pangs, I’d given ALL of my kitchen stuff, equipments & wares to my grandkids
and since it was “lockdown” I had to make do of what’s left in me. For this prep I used rice cooker pan.

INGREDIENTS:
MEAT-SAUTEING NEEDS-FLAVOR ENHANCERS:
Cubed/sliced pork (beef, chicken, tuna slices or bangus)
1 sliced white or red onion
6-8 cloves crashed-sliced fresh garlic
1 whole sliced fresh tomato
1 pack Knorr Sinigang Sa Sampaloc Mix
150-300 ml. palm oil/palm olein
20 ml Patis
2 grams ground black pepper
Water-as needed

VEGGIES:
Sliced sitaw (string beans)
Cubed labanos (white radish)
Cut kangkong (ipomoea aquatica/water spinach)
Sliced talong (eggplant)
6-8 pcs of okra
4-8 whole sili sigang (finger chilli or banana pepper)
“Sigarilyas” if you opt for it.

PROCEDURES:

In Hot, Oil Sauté Garlic, Onion, Tomatoes for 2 mins. ADD Pork, Half of Sinigang Mix-Continue Till Pork Is Brown.

Sauté Pork with Raddish.

Add Beans to Mustard. Continue Frying.

Add Little Water To Soften Pork. Boil 10-20 mins.

Add Enough Water, Other Half of Sinigang Mix & Patis. This is the FINAL BOILING.
Once pork is done to desired tenderness, OFF cooker, add in all remaining veggies. COVER PAN for 3 minutes.
READY TO BE SERVED.
Should you wish 2-way: separate meat & broth plus veggies in different containers.
If you like to make it 3-way: in 3 different containers, FILL 1 with meat-2 for veggies-3 for broth/soup.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

“ADOBO”

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ADOBO
(THE TECHNOLOGICAL PREP WAY) 
Innovated to simple but penetrating taste and aroma.
A Spanish-Pilipino centerpiece loved by many.
Smell, alone, while sautéing tickles your palate.
Some folks claim the longer this dish stays in ref, its reheated outcome
becomes even more delish.
So, why not make more?

Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Serves: 5
Prep and Cooking media: individual setting aside plates, suitable pan

INGREDIENTS:
500 grams (1/2 kilo) 2×2” thick-skinless sliced pork belly
500 grams combination chicken thighs and drumsticks
250 grams chicken liver
2 potatoes (rind-in or rind-less) fully cleaned thinly sliced
3 pieces bay leaves
3 grams fine salt
2 grams sugar
4 grams freshly crushed black pepper
8 cloves garlic crushed-sliced
70 ml. soy sauce (on this, some soy sauces are manufactured too salty. Check
and adjust to preference)
30 ml. cane vinegar
OPTIONAL 2 grams fine MSG
100 ml palm oil (or palm olein)
300 ml. water

PROCEDURES:
1. In medium, heat ½ of oil. Sauté garlic a bit till light brown.
2. Add in pork and chicken slices and tumble for about 5 minutes.
3. Pour in bay leaves and chicken liver, toss together with meat combi for 3 minutes.
4. Remove liver and in suitable bowl fully mash with spoon.
5. Pour in sliced potatoes, tumble with meat till brown. Scoop out. Set aside.
6. Add back liver, a bit of oil again, pepper, salt, sugar and ½ of soy sauce. Continue active tumbling for 3
minutes. This system will let full flavor of ingredients penetrate deeply into meat flesh.
7. Pour in water and vinegar to boil and tenderize meat combi. Let boil until desired bite-feel of meat is
attained. Add more water if warranted.
8. Once preferred bite is reached, add in the rest of soy sauce and oil’s other half. Toss and tumble well.
9. SCOOP UP in serving dish and garnish with fried potatoes on side.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

“BRATWURST” KABOB

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“BRATWURST” KABOB
(Fusion of German Meat Pan Grilled with Mediterranean Baste)
Simply appetizing.
Smell, alone, while grilling will tickle your palate.
Serve this Greek style kebab with a different focus on utilized meat.

Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Serves: 8
Prep and Cooking media: 8 pieces bamboo skewers soaked in water, skewers, roasting pan, sauce bowl and oil brush

INGREDIENTS:
For Pan Grilling:
8 pieces bratwurst cut into 2
4 small tomatoes sliced into 2
2 small red onions quartered
8 slices of cucumber
4 slices of halloumi cheese (or any semi hard white cheese you wish)

For Basting Sauce
80 ml. olive oil
10 ml. lemon juice
30 grams yogurt (any or Greek one should you wish)
5 grams salt
3 grams ground oregano
2 grams ground black pepper
2 grams dried thyme leaves
2 grams ground garlic
2 grams ground coriander

PROCEDURES:
1. Boil bratwurst for 5 minutes. Set aside
2. In suitable bowl whisk well until fully dissolved all ingredients for basting.
Set aside.
3. Summon wet skewer and slip in tomato, bratwurst, cucumber, onion, bratwurst again then lastly cheese. Make batches in this order of skewing.
4. Heat pan. Before putting in enough number of skewers pan can hold, whisk again sauce, dip brush and baste all skewers thoroughly repeatedly. This will allow flavour to sip in. Baste constantly while grilling.
5. Pan grill to desired done-ness.
6. SERVE and witness your loved ones’ eyes go wide open saying…WOW!

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Create Your Own Spicy Chix Wings

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9060643.jpg

CREATE YOUR OWN “SPICY CHIX WINGS”
(DEEP FRIED WINGS BATHED WITH ULTRA PIQUANT SAUCE)
Philippine setting on a Friday, past 5:00pm (post work hours),
traffic snarls everywhere…bad idea to spend onset of weekend
in usual crowded habitués.
More so afterwards, to travel amidst aggravated monstrous traffic
due to heavy downpour flooding most areas.
Just go home, I convinced myself, to which I nodded yes.
Spend the night with wifee, sip my fave beer
and make it push through to my tummy this simple concoction.
Super yummy where hot sauce blend rounded off wings’ taste.

spicy wings picture

Spicy Chix Wings
Prep time Cook time Total time
1 hour 10 mins 1 hour 10 mins

Cooking medium: deep frying pan or a deep fryer, small casserole, big bowl, tongs

Special instruction(s): if you ain’t “spicy-tongued”, be ready with cold sweet beverage.

NOTE: used oil can be re-used for 2-3 more times for sautéing or frying. Just refrigerate.

Ingredients
  • 6 pieces fully cleaned wings, tips cut, wingette separated from drummet.
  • Marinated in enough tap water with 15 grams salt for 1 hour.
  • PIQUANT SAUCE:
  • 500 ml. soya or palm oil
  • 60 ml. tomato catsup
  • 80 ml. Tabasco-Red OR 100 ml. Sriracha hot sauce
  • 20 ml. pineapple juice
  • 10 grams brown sugar
  • 3 grams corn starch
  • 10 grams dried chili flakes for additional flavor & garnish
Instructions
  1. In a small casserole, heat and consistently whisk catsup, hot sauce, pineapple juice, corn starch and sugar.
  2. When a bit viscous remove from heat and set aside.
  3. Heat oil in deep frying pan or in deep fryer. Drain well marinated wings and deep fry for 5-7 minutes.
  4. Tongs out fried wings unto the bowl and pour your “ultra piquant sauce”. Give some tossing and tumbling to let sauce adhere to all sides of wings.
  5. Tongs out unto your serving plate, drizzled with some chili pepper flakes. DONE.
  6. Using your bare hands, enjoy the night with your loved one.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077

All Lean Bottom Round Steak-My Experiment

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beef

ALL-LEAN BOTTOM ROUND STEAK-MY EXPERIMENT

(98% LEAN ROUND EXPERIMENTED FOR TOUGHNESS)
A “non-enzyme meat tenderizer” has been requested of me to create.
Hurriedly, braving the dusts, I summoned my notes from far back 70’s
and a “ seasoned tenderizer” was formulated.
Decided to utilize one of the leanest and toughest parts of beef cut,
that round was hereby experimented on.
Why round? Being right at upper part of cattle’s legs,
round, more so the bottom section, absorbs all the impact done by cattle’s leg movements.
Muscles are thereby formed …flesh or protein becomes leaner-tougher.
I need to check tenderizer’s efficacy, meat flavor absorption and bite-friendliness.
Pardon for not mentioning the formulation for said “seasoned tenderizer”.
Reason is proprietary.
But simple recipe for round steak is expounded.
Check the results.

Picture

round-steak picture

All Lean Bottom Round Steak-My Experiment
Prep time Cook time Total time
30 mins 15 mins 45 mins
Ingredients
  • MEAT:
  • ½ kilo beef round (better if you can choose the bottom part) make 2 portions
  • SEASONING:
  • 1 portion all sides rubbed with: (do this)
  • a. 8 grams salt (any)
  • b. 3 grams ground black pepper
  • Set aside for 15 minutes.
  • Another portion soaked in: (don’t do this)
  • a. 250 ml. tap water
  • b. 5 grams Joax Ingredients’ Seasoned Tenderizer (not available as of yet)
  • Marinate this portion for 15 minutes. Set aside.
  • STEAK NEEDS:
  • ¼ of a bar of butter (salted or not is ok)
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • GARNISH:
  • 6 pieces quail eggs, rinsed well
  • 6 pieces skin-on baby potatoes, fully scrubbed and tap water rinsed<
  • 5 grams salt dissolved in enough tap water in casserole to cover eggs and potatoes.
  • 1 small cucumber, sliced thinly
  • NOTE:
  • The OPTIONAL “Himalayan Rock Salt” garnish in the picture were used to sprinkle unto veggies for exotic saltiness.
Instructions
  1. In casserole pour in salted water, eggs and potatoes. Boil for 10 minutes.
  2. Continue boiling for next 5 minutes to have crunchy skin-on potatoes.Scoop out. Set aside.
  3. Heat flat pan on medium. Melt butter and add in EVOO. Scatter to all sides.
  4. Lay steak portions on different parts to determine plain salted with “tenderized” one.
  5. Cook steak (all portions) 2 minutes each side.
  6. DONE. Garnish. Bite to test friendliness.
Note

Guess I have to dip meat a bit longer in tenderizing solution for much much more friendlier bite. Next time.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077