crispy

Crispy Fried Calamares (Calamari)

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Ingredients:
1 kilogram fresh squid, clean and cut into rings
3-4 large eggs, beaten
1 cup flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 cup breadcrumbs
salt and pepper to taste
2 cups vegetable oil for frying

Procedure:
Part 1
1. In a bowl, combine flour, cornstarch, paprika, garlic powder, salt and pepper. Mix well.
2. Add squid and dip in beaten egg then coated onto breadcrumbs.

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

Batter Fried Chicken

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Ingredients:
1 kilo chicken, cleaned and cut into serving pieces
4 cups flour
cooking oil for frying

For Chicken Marinade:
2 tablespoons oyster sauce
1 teaspoon chicken powder
1 teaspoon custard powder
1 teaspoon garlic powder
1 teaspooon salt
1/4 teaspoon five spice powder

For Chicken Batter:
1 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup cold water

Procedures:
Part 1
1. In a bowl, combine marinade mixture then mix well.
2. Place and toss chicken with the mixture until evenly coated.
3. Refrigerate for at least 2 hours or overnight.

Part 2
1. Dredge each chicken pieces with flour then shake off excess.
2. In a bowl, combine batter mixture then dip chicken until evenly coated.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken with your favorite dip.

Crispy Garlic Shrimp

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Ingredients:
1 kilo large shrimps, cleaned
1/2 cup butter
12 medium cloves garlic, pounded and chopped
1 large onion, chopped
1 red bell pepper, chopped
1 raw egg, beaten
1/2 cup cornstarch
3 cups vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a wok, melt the butter in a low heat.
2. Pour 2 tablespoons oil then saute garlic, onion, and bell pepper for 5 minutes. Transfer to large bowl.

Part 2.
1. Clean the wok with paper towel.
2. Pour remaining oil then heat over medium heat.
3. Meanwhile, In a bowl, combine egg and cornstarch.
4. Add shrimp and toss until well coated.
5. Drop each shrimp into hot oil then cook 2-3 minutes or until crisp.
6. Drain to paper towel then transfer to garlic-butter mixture.
7. Season with salt and pepper then toss to coat. Serve immediately.

Crispy Crablets

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Ingredients:
1 kilo crablets
1/2 cup cornstarch
1/2 cup all purpose flour
2 raw eggs
1/2 tablespoon salt
2 teaspoons ground pepper
cooking oil for frying

Procedures:
Part 1
1. Wash and clean the crablets and remove the top shells.
2. Season with salt and pepper and set aside.

Part 2
1. Heat a wok then pour-in cooking oil.
2. In a bowl, mix flour, cornstarch and eggs until well combined.
3. Dip each crablets into mixture to coat evenly.
4. Deep fry the crablets until becomes golden brown and crispy.
5. Drain on paper towel then transfer to serving plate. Serve with spciy vinegar.

Spicy Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
5 chili hot peppers(siling labuyo), seeded and chopped
12 pieces peppercorns
4 pieces bay leaves
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, chili hot peppers and salt.
2. Add pata then bring to boil over medium heat for 1.5 hours or until tender. Add water if necessary.
3. Drain, pat-dry and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Sizzling Crispy Sisig

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Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
1/2 cup butter
1 cup onion, minced
3 gloves garlic, crushed
3-4 chili hot peppers(siling labuyo), seeded and chopped
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise
2 pieces bay leaves
1 teaspoon salt
1 teaspoon peppercorn
1 teaspoon ground pepper
4-5 pieces calamansi
crushed chicharon(optional)
1 raw egg(optional)

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, salt and peppercorn.
2. Pour pineapple juice and water enough to cover the meat, simmer for 40 minutes 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, crush the liver while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped chili, soy sauce, ground pepper and mayonnaise. Mix well.
5. Transfer to sizzling plate, add raw egg and crushed chicharon on top. Serve with calamansi. Done

Pancit Canton with Lechon Kawali

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Ingredients:
500 grams pancit canton noodles
500 grams lechon kawali, chopped (recipe)
2 pieces pork cubes
10 cups water
1/4 kilo baguio beans, slice diagonally
2 cups cabbage, sliced into strips
1 carrot, julienned
1 cup celery(kintsay), sliced
4 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
1 tablespoon garlic flakes

Procedures:
Part 1
1. In a wok or frying pan, saute the garlic and onions.
2. Put-in ½ of lechon kawali, sauté for 3 minutes.
3. Add soy sauce, water, and pork cubes then simmer for 3 minutes.
4. Put-in pancit canton noodles then cover and simmer until the liquid has been absorbed by the noodles.
5. Add oyster sauce then toss until well combined.
6. Put-in the remaining vegetables, cook for 7 minutes.
7. Adjust seasoning with salt and pepper according to taste.
8. Transfer to serving plate then top with remaining lechon kawali and sprinkle with garlic flakes. Serve with calamansi. Enjoy!

Deep Fried Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 pieces star anise
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Crispy Dinakdakan

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Ingredients:
1/2 hog head(cheek, nose and ear), cut into 2-4 pieces
1/2 cup mayonnaise/hog brain
3 pieces bay leaves(laurel)
1 tablespoon peppercorn
1 tablespoon rock salt
1 thumb-sized ginger, grated
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
a bunch of fresh onion chives, chopped thinly
1/4 cup calamansi juice/vinegar
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add hog head then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender.
3. Place the hog brain into plastic bag then boil in the same cooking pot for 5 minutes.
4. Remove the meat and brain from the cooking pot, drain and let it cool for a few minutes.

Part 2
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced hog head with ginger, onions, red chili onion chives, ground pepper, calamansi juice, and brain. Mix well and adjust seasoning with salt and pepper according to taste.
2. Serve and enjoy!

Boneless Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 pieces star anise
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper then deep fry over low heat for 20 minutes.
2. Debone pata then fry until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).