head

Easy Dinakdakan

vangiz Leave a Comment


Ingredients:
3/4 kilo hog head(cheek, nose and ear), cut into 2-3 pieces
1 thumb-sized ginger, chopped
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
1/4 cup vinegar
1 tablespoon peppercorn
3 pieces bay leaves(laurel)
1/2 cup mayonnaise
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add pork belly then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender. 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 pork belly with ginger, onions, red chili, ground pepper, vinegar and mayonnaise. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!

Crispy Dinakdakan

vangiz Leave a Comment


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!

Sinigang sa Miso (Salmon Head)

vangiz Leave a Comment


Ingredients:
1 kilo salmon head, sliced into serving pieces
3 tablespoons miso paste
6-8 pieces tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
1 tablespoon vegetable oil
1/2 cup vinegar
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
2 small white radish(labanos), peeled and sliced(optional)
3 green chili(siling haba)(optional)

Procedures:
Part 1
1. In a casserole, arrange salmon then add vinegar. Bring to boil then drain. Set aside.

Part 2
1. boil unripe tamarind until soften then pound and extract the juice. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add tamarind juice then bring to boil.
4. Add salmon then cover and simmer for 10 minutes.
5. Adjust seasoning then add vegetables and simmer for 3-5 minutes.
6. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Sinigang na Ulo ng Maya-Maya

vangiz 2 Comments

Filipino Style Recipe: sinigang na ulo ng maya-maya or snappers head tamarind soup is another simple and easy Filipino dish. This is similar to other sinigang that has a sour broth. Normally the head cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
2 pieces snappers head(ulo ng maya-maya)
1 pack sinigang sa sampaloc mix
6 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
3 tomatoes, diced
a bunch petchay or kangkong
1 radish, sliced(optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Add maya-maya, radish and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Season with salt or fish sauce according to taste.
3. Add petchay and simmer for another 1 minute.
4. Transfer to serving bowl and serve hot.

Sinigang na Ulo ng Salmon

vangiz Leave a Comment

Filipino Style Recipe: sinigang na ulo ng salmon or salmon head tamarind soup is another simple and easy Filipino dish. This is similar to other sinigang that has a sour broth. Normally the salmon head cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
2 pieces salmon head
1 pack sinigang sa sampaloc mix
6 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
3 tomatoes, diced
1/2 bunch of string beans(sitaw), cut into 3inch
a bunch of kangkong or pechay
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Add salmon head and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 3 minutes.
4. Add vegetables then season with salt or fish sauce according to taste.
5. Add kangkong and simmer for another 1 minute.
6. Transfer to serving bowl and serve hot.

Notes:
1. You may add other kind of vegetables.