sizzling

Sizzling Bagnet with Mushroom Gravy

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Ingredients:
1/2 kilo cooked pork bagnet (2-3 serving), chopped into serving pieces (check bagnet recipe)

Mushroom Gravy Sauce:
3/4 cup sliced mushrooms
3 cups beef stock
2 tablespoons flour
1 1/2 tablespoon butter
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then melt butter.
2. Add sliced mushrooms and saute for 1 minute.
3. Pour beef stock then bring to boil.
4. Add flour then season with salt and ground pepper.
5. Stir constantly until the sauce reaches the desired thickness.

Part 2
1. Transfer bagnet to hot sizzling plate then pour with mushroom gravy.
2. Serve immediately with java rice.

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

Sizzling Spicy Squid

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Ingredients:
1 kilo medium-sized fresh squid, cleaned
3 cloves garlic, minced
1 white onion, chopped
2 tablespoons oyster sauce
100 grams tomato sauce
2 teaspoons hot sauce
2-3 pieces red chili(labuyo), chopped
3 pieces green chili(siling haba), sliced diagonally
1 large bell pepper, sliced
salt and ground pepper to taste
3 tablespoons sesame oil

Procedures:
Part 1
1. Score the squid with diagonal criss-cross scoring then cut into squares.(This will make the squid more tender and less chewy).

Part 2.
1. In a pan, heat sesame oil then saute garlic, onion and red chili.
2. Add squid, oyster sauce, tomato sauce, and hot sauce. Stir to combine.
3. Add green chili and bell pepper then stir cook for 1 minute. (Don’t overcooked, squid will become tough)
4. Season with salt and pepper according to taste.
5. Transfer to hot sizzling plate then serve immediately with steamed rice.

Sizzling Tofu Sisig

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Ingredients:
400 grams firm tofu, cut into cubed
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped (optional)
1 medium sized yellow onion, finely chopped
1 tablespoon butter
Cooking oil for frying
1-2 pieces bird’s eye chili

Sauce:
1/4 cup Mayonnaise
1 tablespoon liquid seasoning
1/2 teaspoon onion powder
1 tablespoon lemon juice

Procedures:
Part 1
1. In a bowl, combine sauce ingredients and set aside.

Part 2
1. In a frying pan, heat oil then fry tofu until light brown. Drain and set aside.

Part 3
1. In a pan, heat 2 tablespoons oil then saute onion and bell pepper.
2. Add fried tofu and stir cook for a minute.
3. Add 1/2 of sauce mixture then stir cook for another minute.

Part 4
1. In a hot sizzling plate, melt butter then transfer tofu mixture.
2. Add remaining sauce mixture then toss.
3. Topped with bird’s eye chili then serve hot immediately.

Sizzling Lechon Sisig

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Ingredients:
250 grams leftover lechon, chopped
1 white onion, chopped
1 red/green bell peppers, chopped
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
cooked sunny side up egg(optional)
calamansi for garnishing

Procedures:
1. In a iron pan, heat oil then saute onion and bell peppers.
2. Add lechon and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add green chili then stir cook for a minute.
4. Transfer to hot sizzling plate. Serve immediately with egg and calamansi.

Easy Tuna Sisig

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Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Sizzling Jambalaya Rice

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Ingredients:
1 cup white rice
2 cups chicken stock
200 grams smoked sausage, diced
1 cup annatto oil (1 cup vegetable oil, 1 tablespoon annatto seeds)
1 cup tomato puree
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, chopped
1 teaspoon Spanish paprika powder
2 tablespoons oyster sauce
2 bay leaves
1/4 cup green peas
salt and ground pepper to taste

Garnish:
slice of Hard-boiled egg
slice of Lemon
Parsley

Toppings(Optional):
Grilled Pork
Meatballs

Procedures:
1. In a pan, heat annatto oil then saute garlic, onion, and sausage for 3 minutes. Add paprika powder and bell pepper(half) then continue sauteing for a minute.
2. Add tomato puree, oyster sauce, and bay leaves then stir cook for another 2 minutes.
3. Stir in the rice then pour chicken stock. Add more water if necessary. Cover and simmer for 15 minutes or until the rice is cooked.
4. Add green peas and remaining bell pepper then season with salt and ground pepper according to taste. Cook for another 3 minutes.
5.Transfer the jambalaya rice into sizzling plate then top with grilled pork and meatballs. Garnish and serve.

Sizzling Tokwa

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Ingredients:
Tokwa or Firm tofu, cut into cubes
1 red bell pepper, cut into cubes
2 green chili (siling haba), slice diagonally
3 tablespoons soy sauce
2 tablespoons honey
1 bundle Spinach
2 tablespoons vegetable oil

Procedures:
Part 1
1. In a bowl, combine soy sauce and honey then mix until well blended. Set aside.

Part 2
1. In a pan, heat oil then stir fry tokwa until light brown. Set aside.
2. Saute onion, red bell pepper then put back fried tokwa.
3. Pour the sauce the toss to combine then add spinach.
4. Put in a hot sizzling plate then garnish with green chili. Serve!

Sweet Beef Teriyaki

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Filipino Style Recipe: Sweet Beef Teriyaki is a popular dish in Japanese cuisine. Normally the beef marinade then pan-fried with marinade sauce until tender.

Ingredients:
1/2 kilo beef sirloin, sliced thinly into strips
3 tablespoon teriyaki sauce
1 tablespoon cooking oil
1 tablespoon sesame seeds, toasted(optional)
spring onions for garnishing(optional)

Marinade:
3 tablespoons soy sauce
1/4 cup pineapple juice
2 tablespoon brown sugar
1/2 tablespoon ground pepper
1 tablespoon salt

Procedures:
Part 1
1. In a bowl, marinate beef for 24 hours. Cover with plastic wrap.

Part 2
1. In a pan, heat oil and stir fry beef over low heat until golden brown.
2. Pour the marinade and teriyaki sauce, cover and simmer for 5-10 minutes until tender.
3. Adjust seasoning according to taste by adding more sugar, water or teriyaki sauce.
4. Transfer the beef to sizzling plate and pour thickened sauce on top.
5. Sprinkle with toasted sesame seeds and spring onion. Serve hot with sauteed mung beans and steamed rice.

Sizzling Hotdog

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Filipino Style Recipe: Sizzling hotdog is another easy dish that is made of hotdog cooked in a blend of ketchup and hot sauce then top with onion rings. I got this idea from one of the resto bar somewhere in Quezon City. They served this kind of dish as appetizer or pulutan together with cold beer.

Estimated time of preparation and cooking: 10 minutes

Ingredients:
5 pieces jumbo hotdog, slice diagonally
1 large white onion, cut into ring
1/2 cup tomato ketchup
1 tablespoon hot sauce(optional)
1/4 cup butter or margarine
3 tablespoons olive oil
sizzling plate

Procedures:
1. In a pan, heat oil then saute hotdogs.
2. Add tomato ketchup and hot sauce then stir well.
3. Add onions then cooked for a minute.
4. Heat the sizzling plate then grease with butter.
5. Put the hotdog mixture then serve immediately.