Adobo Versus Sinigang

Ingredients: 1 kilogram pork cheek, jowls, and ears black peppercorns water ¼ kilogram chicken livers iodized salt ground black pepper ¼ cup calamansi juice chopped white onion chopped siling pansigang margarine Cooking Procedure: In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp. Allow to cool. Chop the pork and livers into very small pieces. Combine together then mix well. Add the salt and ground black pepper to desired taste. Add the calamansi juice, chopped onion, and siling pansigang then mix well. Heat a sizzling plate then melt the margarine. Put the sisig then mix until brown and crisp. Number of Servings:              6 servings

Ingredients: cooking oil minced garlic 1 thumb ginger julienned chopped red onion ½ kilogram chicken legs or thighs 2 tablespoons patis black peppercorns water ½ green papaya sliced iodized salt 1 bunch chili leaves with stems removed Cooking Procedure: Saute the ginger, garlic, and onion in cooking oil. Add the chicken then season with patis. Sauté the chicken until light brown. Add the black peppercorns and enough water to cover the chicken. Simmer the chicken until tender. Add the papaya then simmer until tender. Season with salt to desired taste. Let the soup boil then add the chili leaves. Turn off the flame. Number of Servings:              6 servings

Cooking pork sinigang is quite challenging because you need to tenderize the meat and at the same time, avoid overcooking the veggies. To tenderize the meat, you need to simmer it in very low heat for at least an hour or more. To avoid overcooking the veggies, you need to add them from the hardest to the softest. A healthier version of sinigang makes use of natutal souring agent like unripe sampaloc or kamias fruits instead of a packed sinigang mix. It is best served piping hot with a dip of calamansi, siling labuyo, and patis. Here’s a simple recipe of our all-time favorite comfort food. Ingredients: 1/2 kilogram pork cut into serving pieces 1 medium gabi cubed 1 medium radish sliced diagonally 1 bunch sitaw cut into pieces 1 bunch kangkong with stems removed 2 medium onions quartered 3 medium tomatoes quartered sampaloc extract patis and salt to taste rice washing Cooking Procedure: Boil the sampaloc  in adequate amount of water then mash and s...

Cooking chicken adobo is very simple and easy. Just don’t forget to include the garlic, pepper, bay leaves, salt, and vinegar in your ingredients. The authentic chicken adobo should include all of these ingredients. Here’s a simple recipe you might want to try at home. Ingredients: 1 kilogram chicken 1/2 cup vinegar 1/4 cup of soy sauce crushed garlic pepper and salt to taste 2 bay leaves water cooking oil Cooking Procedure: Combine the garlic, pepper, salt, bay leaves, and chicken. Pour-in the vinegar and soy sauce then marinate. Add enough water to cover the meat. Simmer the chicken until tender and the sauce thickens. Fry the chicken in hot cooking oil then return to the sauce . Number of Servings: 6 servings