Pork Sisig Kapampangan


Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver (optional)
4 tablespoons butter
3 pieces onion, minced
1 thumb-sized ginger, grated
3-4 chili hot pepper(siling labuyo), chopped
3 green chili (siling haba), chopped (optional)
3 gloves garlic, crushed
3 pieces bay leaves
1 tablespoons rock salt
1 teaspoon peppercorn
4 tablespoons vinegar
salt and pepper to taste

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, rock salt and peppercorn.
2. Pour enough water, simmer for 1 hour or until tender. Drain.

Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.

Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver then crush while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped green chili and hot pepper,
5. Season with vinegar, salt and ground pepper. Mix well.
6. Stir cook until the sauce thickens. Serve.

Tomato and Basil Salad with Crouton


Ingredients:
200 grams croutons
6-8 ripe tomatoes, diced
1 red onions, chopped
1 tablespoon capers
3 tablespoons black olives, sliced
a bunch of fresh basil, torn into pieces

Dressing:
8 tablespoons olive oil
1 clove garlic, chopped
4 tablespoons balsamic vinegar
1/2 teaspoon sugar
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine olive oil, vinegar, lemon juice, salt, ground pepper, and sugar. Set aside.

Part 2
1. In a bowl, combine croutons, basil, tomatoes, onions, capers and black olives.
2. Pour dressing over the salad then toss before serving.

Seasoned Baked Potato Wedges


Ingredients:
4 medium-sized unpeeled potatoes, cleaned
1 raw egg, beaten
6 tablespoons olive oil

Dry Mixture:
3 tablespoons cornstarch/cornflour
1/4 teaspoon cayenne pepper or paprika
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine dry mixture then mix until well combined. Set aside.
2.Prepare beaten egg into a separate bowl.
3. Dip potato wedges in beaten eggs then dredge into dry mixture to coat.
4. Repeat for the remaining pieces.

Part 2
1. In a baking pan, arrange potato wedges then drizzle with olive oil.
2. Bake in a preheated oven at 425 degrees Fahrenheit for 30 minutes or until golden brown and crispy on the outside.
3. Serve with your favorite dipping sauce.

Grilled Stuffed Squid


Ingredients:
1 kilo large/medium sized fresh squid, clean
1/2 cup soy sauce
4 tablespoons calamansi juice
salt and ground pepper to taste
2 tablespoons cooking oil
3 large tomatoes, chopped finely
2 onions, chopped finely
1 thumb-sized ginger, julienne
1/4 cup chopped parsley(optional)

Procedures:
Part 1
1. Marinate squid in soy sauce, calamansi juice and ground pepper. Refrigerate for 6 hours. Drain.

Part 2
1. In a bowl, combine tomatoes, onions, ginger and parsley, salt and pepper. Toss together.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes. Baste with marinade and cooking oil.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

Crispy Fries


Ingredients:
1 kilo potatoes, washed
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried basil flakes
1 teaspoon salt
1 teaspoon paprika
3/4 cup water
vegetable oil for frying

Procedures:
Part 1
1. Cut potatoes into thin slices, then place into ice cold water.
2. In a bowl, combine flour, garlic powder, basil flakes, salt and paprika then mix until well combined.
3. Sifted then add water and stir until well blended. Set aside.

Part 2
1. In a deep pan, heat oil. Dip potato slices into flour mixture one at a time.
2. Fry until golden brown and crispy. Remove and drain on paper towels.
3. Repeat for the remaining slices. Place fries into serving bowl then garnish with parsley.
4. Serve with favorite dipping sauce.

Fried Baby Squid Calamares


Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine breadcrumbs, flour, cornstarch, salt and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.
3. Repeat the step a second time.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with grated cheese and chopped parsley.
5. Serve with marinara sauce.

Crispy Fried Calamares


Ingredients:
500 grams squid, clean and cut into rings
1 lemon, juice
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and pepper to taste
2 raw eggs, beaten
1 cup Panko bread crumbs
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, paprika, cayenne pepper, salt and pepper. Mix well.
2. Add squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.

Part 3
1. In a frying pan, heat oil and fry the squid for a minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with garlic dip or tomato salsa. Sprinkle with chopped parsley.

For Garlic Dip:
Ingredients:
1 tablespoon minced garlic
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fine sugar
1/2 teaspoon salt and white pepper

Procedures:
1. In a bowl, combine all the ingredients.

For Fresh Tomato Sauce:
Ingredients:
1 cup chopped tomatoes, seeded
2 tablespoons chopped garlic
1/4 cup chopped onions
1 tablespoon parsley, chopped
1/4 cup water
2 teaspoons fine sugar
1 teaspoon salt
4 tablespoons olive oil

Procedures:
1. In a sauce pan, heat olive oil then saute garlic, onions and tomatoes until soften.
2. Add parsley, water, salt and sugar then simmer for 5 minutes.
3. In a blender, transfer tomato mixture then process until smooth.
4. Add 2 tablespoons olive oil then mix well.

Marshmallows and Hotdogs


Ingredients:
Hotdogs, sliced each side
Marshmallows(assorted color)
Bamboo Skewers

Procedures:
Part 1
1. In a pan, combine water and oil then bring to boil.
2. Add hotdogs then cook for 3 minutes. Drain and set aside.

Part 2
1. Skewered each hotdog then add marshmallow on top.
2. Repeat for the remaining pieces.

Calamari Salad


Ingredients:
500 grams squid, clean and cut into rings
3/4 cup flour
1/2 teaspoon paprika(optional)
salt and pepper to taste
1 egg, beaten
cooking oil for frying
1 pack romaine lettuce (greens)
4 pieces cherry tomatoes, halved
6 pieces pineapple chunk
chopped toasted nuts (optional)
2 tablespoons lime juice
2 tablespoons white wine vinegar
chopped cilantro for garnishing

Procedures:
Part 1
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add squid and dip in beaten egg, deep-fry for a minute or until golden brown. Do not overcooked. Drain on paper towel and set aside.

Part 2
1. In a serving bowl, arrange lettuce, tomatoes, pineapple and toasted nuts.
2. Combine lime juice, wine vinegar, salt and pepper then drizzle into salad.
3. Top with fried calamari and cilantro. Serve immediately.

Salted Caramel Sauce


You can use this salted caramel sauce to drizzle on your favorite pastries or even on smoothies, or just eat it on its own as a dessert. You can prepare ahead of time and store in the fridge for future use.

Ingredients:
1/2 cup granulated sugar
2 tablespoon butter, cut into small cubes
2 tablespoon all purpose cream
1/4 teaspoon salt

Procedures:
1. In a pan over medium heat, put the sugar and wait until it starts to melt. Do not stir the unmelted portion as this will cause the sugar to harden. The sugar will turn to thick amber colored liquid. You may now start stirring careful not to burn the sugar.
2. Stir the butter until completely melted.
3. Slowly drizzle the all purpose cream . The mixture will bubble rapidly, continuously stir until the cream is evenly incorporated.The mixture will thicken once cooled.
4. Remove from heat and stir half of the salt. You may add the other half depending on your preference to the saltiness of your salted caramel.

Note: Put in a bottle and cover tightly if not yet to be used. You may store this in the refrigerator for up to two weeks.