Category Archives: Appetizers

Sisig Taco by Senor Sisig

Senor Sisig Fusion Street Food
Hosted by Guy Fieri
Senor Sisig food truck impresses Guy with Filipino-Latin fusion flavors.

Read more at: Food Network


1 kilo chicken fillet (Can be replaced with Tofu for Vegetarians or Pork Meat)
300 grams chicken liver
3 gloves garlic, chopped
4 pieces green chili, chopped
2 tablespoons oyster sauce
2 onions, chopped
3 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
3 pieces red chili pepper, chopped (optional)
1/2 tablespoon mayonnaise (optional)
1 raw egg (optional)

Part 1
In a large bowl, season the chicken fillet and liver with salt and pepper.
Put the pan over medium heat and fry the fillet and liver until golden brown.
Set the mixture aside then chopped into small pieces.

Part 2
In a pan, saute garlic and onions.
Add the chicken fillet and liver while crushing the liver while cooking.
Add chopped chili pepper, oyster sauce, soy sauce, and ground pepper.
Stir fry until the mixture has blended well. Add mayonnaise.
Transfer to a sizzling plate and add fresh egg on top before serving with lemon.

Read more at: Food World News

Adobo Buffalo Wings by Senor Sisig

Adobo-Glazed Buffalo Wings (03:43)
Hosted by Guy Fieri
An adobo glaze makes these buffalo wings a popular draw for Senor Sisig’s.

Read more at: Food Network

3/4 cup soy sauce
1/2 cup sugar cane vinegar
4 cloves minced garlic
1 bay leaf
1 teaspoon ground peppercorns
5 pieces chicken wing or drumettes

Adobo Glaze:
1 teaspoon olive oil
4 cloves garlic
2 bay leaves
1 teaspoon peppercorns
1 cup soy sauce
3/4 cup sugar cane vinegar
1/2 cup brown sugar
2 teaspoons ketchup
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon red chili flakes
1 teaspoon Worcestershire
3 chipotle peppers
1/4 cup cornstarch
Vegetable oil, for frying

For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.

For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.

Preheat the oven to 375 degrees F.

Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.

Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.

Toss the freshly deep fried wings with 3 ounces of the adobo glaze.
Back Camera
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy Senor Sisig


Read more at:

Kogi Taco

Korean Style Tacos with Kogi BBQ Sauce Recipe


This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.

Serves 4

1 pound cooked pulled pork or cooked shredded chicken
12 corn or flour tortillas
1/4 cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)

For the Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

For the Quick Cucumber Pickle
I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier.

1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt

Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

Binagoongang Baboy – Pork Sauteed in Shrimp Paste


The idea of adding shrimp paste to a dish was brought to locals of island of the Philippines by migrants and traders from the peninsulas in Southeast Asia – Borneo, Malaya, and Java in particular – prior to the coming of the Spaniards. In fact, shrimp paste is a common ingredient used to dishes across the Mainland and Maritime Southeast Asia. It was believed that the Malay who once settled in Central Luzon created Binagoogang Baboy where the dish is most popular.


2 pounds pork shoulder, cubed
1/3 cup vinegar
1 cup water
2 tablespoon soy sauce
4 cloves garlic, minced
1 medium onion, chopped
2 tablespoons cooking oil
1 tomato, chopped
2 tablespoons Shrimp Paste or Bagoong Alamang
1 long chili pepper, seeded and cut in strips
1/2 teaspoon chili flakes (optional)


COOKING TIME : 30 minutes

1 Combine the pork, vinegar, water, soy sauce and half of the garlic and onion in a pan. Bring to a boil, then simmer until meat is tender, about 20 minutes. Add 1/2 cup water if it’s drying out before the meat gets tender. Sauce left on the pan should be about half a cup when done.

2 In a separate pan, saute the remaining garlic and onion in oil. Add the tomato and cook until it’s wilted.

3 Add the boiled pork (without the sauce). Cook for a minute. Then add the sauce and bring to a boil.

4 Stir in the shrimp paste and chili pepper, then simmer for 2 minutes.

5 Serve with rice.


If you prefer a hot and spicy Binagoongang Baboy, add some extra chili flakes to suit your taste.

The chili pepper is added towards the end to control the heat of the dish and just so it’s not all wilted and makes for a nice plate presentation.

I also put the shrimp paste in towards the end so that the flavor is more pronounced and not lost by being absorbed in the cooking process.

If fresh bagoong alamang is all you have, drain and wring out the salty liquid that came with it, then saute it in garlic and onion, and also add the juice of one lemon and a little sugar, too. This will help to mellow out the strong flavor and cut down the salty taste.

Adjust the amount of shrimp paste to your taste. If you like it more salty, add just a little bit. Remember, you can always add more, but once it gets too salty, your dish is ruined…so be careful.

Chicharon – Fried Pork Rinds


In the Philippines, people eat fatty and salty food. There’s no other food that can be fatty and salty than the mystical Chicharon. Chicharon is now an acceptable variant term, a derivative of the Spanish word chicharron is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Chicharon Bulaklak, made from pork mesentery, is also popular.

Pork Chicharon is also a tasty topping for Pakbet, Bangus Sisig Recipe, Arroz Caldo, Pork Sisig, Lechon Sisig, La Paz Batchoy and Pancit Palabok.


Pork Rinds or Balat ng Baboy, fat trimmed

4 cloves Garlic
1 large Onion, quartered
1 tablespoon Salt
1 teaspoon Peppercorn
Enough Water to fully cover rinds
Cooking Oil for Frying
1 Simmer the pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 40-50 minutes.

2 Using a pair of scissors, cut the rinds into 1 1/2″ squares.

3 Bake in a 200°F; for about an hour up to one hour and a half or until the rinds are thoroughly dry.

4 Remove from oven and set aside to cool down, or refrigerate to fry at another time.

5 To fry, heat up enough oil for deep frying. Use medium to medium high heat or at 350°F;.

6 Fry until golden brown or 2-3 minutes and drain excess oil.

7 Sprinkle salt and pepper right away.

8 Serve with vinegar dipping sauce.

Salmon Kilawin


Kilawin is a Filipino dish where seafood is marinated in vinegar, a citrus fruit (calamansi in the Philippines), chili, onions, garlic and like ceviche, is served without cooking since the vinegar and citrus “cook” the seafood. There are different variations depending on the region, plus you can get creative and add different ingredients.


Sushi Grade or High Quality Boneless Salmon – 1 lb (We like the salmon fillet from Costco)

Garlic – 2 Cloves Crushed

1 Red Onion – Diced

1 Tomato – Diced

1 Cucumber – Diced
(Tomatoes and cucumbers are optional, but I love adding them)

1/2 Red Pepper – Diced

1/4 cup Fresh Ginger – Diced

1/2 Cup Vinegar

Lime Juice from 3 limes

1 Chili Pepper – Diced

Pinch Salt

Cracked Black Pepper

1. Wash the fish well and slice the fillet into 1/2 inch cubes.

2. Combine the salmon and vinegar in a bowl and cover. Make sure that the fish is well covered in vinegar. Refrigerate for at least an hour.

3. Drain the liquid from the salmon and gently squeeze the fish, combine the rest of the ingredients (red pepper, onions, tomato, lime juice, garlic, ginger, chili pepper) and mix well. Add salt and pepper to taste. Refrigerate again for at least an hour.


Roasted Turkey with Lemon Grass Stuffing


This is an Asian style of cooking the turkey

Serving size: Serves 4
Cooking time: More than 2 hours


250g sea salt
200g sugar
6 bay leaves
1 tbsp whole peppercorns
1 litre hot water
7 litres cold water
4kg turkey
125g softened butter
Salt and white pepper
2 cups white wine
1 cup chicken stock
125g softened butter
1 onion, diced finely
½ cup parsley, chopped
1 tbsp fresh thyme (or lemon thyme)leaves
1 tbsp lime zest
1 tbsp lemon zest
2 cloves garlic, finely chopped
250g fresh breadcrumbs
2 eggs
150g macadamia nuts, chopped
Juice of 1 lime
1 lemongrass stalk, white part only, chopped finely



Step 1 Make brine Place salt, sugar, bay leaves and peppercorns in jug with 1 litre hot water. Stir to dissolve. Refrigerate until cool. Add cooled liquid to 7 litres cold water in saucepan. Place turkey in brine, cover with tea towel or lid and refrigerate for 24 hours. Two hours before roasting, remove turkey from brine and pat dry with paper towel. Return to fridge until ready to stuff.

Step 2 Make stuffing Melt butter in frying pan and add onions, parsley and thyme. Gently fry until onion is softened, then tip into bowl. Add remaining ingredients and mix well. Refrigerate to cool. Spoon stuffing into turkey cavity.

Step 3 Prepare turkey Preheat oven to 180°C (160°C fan-forced). Place turkey on wire rack in baking dish and rub all over with softened butter. Season well with salt and white pepper. Pour wine and stock into dish and cover turkey breast with foil. Roast for 1 hour, basting frequently. Remove foil and continue cooking for another 30 minutes until golden brown. Continue
to baste – add more stock if required. Test turkey for doneness by piercing the thigh with metal skewer. If juices run clear,
turkey is cooked.

Step 4 Remove from oven, cover for 10 minutes to rest, then carve.

To make a simple gravy…

Drain off any excess pan juices. Place baking dish over medium heat and scrape bottom of pan to loosen any baked-on bits. Add about 2 cups of stock (or vegetable water) and a dash of wine if you like. Dissolve 2 tbsp of cornflour in a little cold water, then slowly add to gravy, whisking to prevent any lumps. Stir over low heat until sauce thickens to your liking. Add salt and pepper if needed.

With your humble donation you can support our website to provide FREE recipes and promote our educational outreach activities.

Thank you very much.

Thanksgiving Roasted Turkey



* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* 1 gallon heavily iced water

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil


2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

With your humble donation you can support our website to provide FREE recipes and promote our educational outreach activities.

Thank you very much.

Sisi (Small Oysters)

Sisi are small oysters and it is very rich in flavor compared to the bigger oysters. Although its hard to open these little shells, its worth the effort in every way. The salty full juice of Sisi will nourish you the whole day. You can find these Sisi or small oysters  in the Oyster stalls of Villa and Arevalo. Its great appetizer for Tanduay rhum or whiskey.

How to Boil Sisi (Small Oysters) in the Shell

Step 1
Purchase oysters with closed shells. If you find an oyster with an open shell, tap on the shell a couple times to see whether the shell closes. If the shell remains open, the oyster is dead and shouldn’t be consumed. Throw away dead oysters.

Step 2
Fill a small pot with water or broth until it is about two-thirds full. (It is important to use a smaller pot because a larger pot may prevent all the oysters from cooking properly.)

Step 3
Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for three to five minutes after the oyster shells open.

Step 4
Drain the oysters in a colander and rinse with cool water to prevent more cooking. Throw away any oysters that did not open during cooking.

Step 5
Serve the oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

How to Boil Shucked Sisi (Small Oysters)

Step 1
Follow Step 1 above to discard dead oysters.

Step 2
Place a fresh oyster in a towel, and grab it with the palm of your hand. With your other hand, pry open the shell with an oyster knife. (See References for more information.)

Step 3
Insert the tip of the knife between the shell halves next to the oyster’s hinge. Wiggle and twist the knife until the oyster breaks open.

Step 4
Cut the oyster from the top shell, and place it in a bowl or on a plate. Then repeat with the bottom shell.

Step 5
Fill a small pot with water or broth until it is two-thirds full. Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for at least three minutes. The ends of the oysters will curl once the oysters are fully cooked.

Step 6
Remove the pot from heat once the oyster edges have curled. Drain the oysters in a colander, and rinse with cool water to prevent further cooking.

Step 7
Serve the boiled oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

Alternative Steamed Sisi ingredients

* 12 Oysters In Shells
* 1 T Low-Calorie Margarine
* 1?2 t lemon juice, fresh
* Ds Tabasco Sauce

Cooking Steamed oysters

1. Scrub and rinse the oysters under cold running water.
2. Place the oysters around the edge of a large microwave plate (two may go in the middle if necessary).
3. With the microwave on high, cook for 5 to 7 minutes or until the shells open; turn the plate every 3 minutes for even cooking.
4. Remove the oysters from their shells with a shucking knife.
5. Place them on heated dish and keep them warm.
6. Meanwhile, combine the margarine, lemon juice and tabasco sauce in a small microwave dish.
7. Cook on high 20 to 25 seconds or until the margarine is melted.
8. Serve with the oysters.
9. One serving: calories: 45 carbohydrates: negligible exchange: ½ medium-fat meat.

With your humble donation you can support our website to provide FREE recipes and promote our educational outreach activities.

Thank you very much.

Kasag (Steamed Blue Crabs)


2 1/2 tablespoons OLDBAY seasoning
cider vinegar
3 tablespoons salt

Pot should have raised rack, minimum 2″ high.
Add equal quantities water and vinegar to just below level of rack.
Layer crabs; sprinkle each layer with mixture of OLD BAY SEASONING and salt.
Cover and steam until crabs are red.


3 quarts water
1 OLDBAY Crab Boil
spice bag 1/4 cup
cider vinegar
2 tablespoons salt

Fill a large pot with 3 quarts water, vinegar, spice bag, and 2 tablespoons salt.
Bring to a boil.
Add blue claw crabs.
Bring back to a boil, cover 20 minutes or until crabs turn red.
Remove and drain.
To enhance flavor omit vinegar and add large pieces of celery,
onion, and lemon to boiling water before adding crabs.
If spice bags are not available substitute 3 tablespoons OLDBAY seasoning
and 1 teaspoon crushed red pepper.


egg lightly beaten
crushed cracker crumbs

Live soft-shelled crabs are killed at cleaning.
It may seem unpleasant, but the quickest way to do this is by
sticking the point of a knife or an ice pick between the eyes.
If you bought your soft-shell crabs frozen, let them thaw a bit before cleaning.
Lay the soft-shelled crab on its back and remove the apron.
Turn the crab over, lift up the pointed ends (spikes) and
remove the six gills on each side.
Then replace each point to its original position.
With scissors, cut off the mouth, eyes and feelers.
Wash the crab thoroughly, even under the spikes.

Dip the crab in egg and cracker meal and fry, deep-fry or broil for ten minutes
, aprox five minutes on each side and season to taste with salt, pepper,
and a shake of OLDBAY seasoning.


3 lemons, quartered
12 new red potatoes
6 small ears fresh corn
6 small yellow onions
6 medium carrots
1/4 Cup OLDBAY seasoning
1 tablespoon crushed red pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
12 live blue crabs
1/2 cup salt
1 cup white wine

Fill a large 10-quart stockpot one-third full with water.
Add wine, OLDBAY seasoning, salt, peppers and the lemons, bring to boil.
Then add potatoes, corn, onions, and carrots, cover and let boil for 10 minutes.
Add the crabs, cover, and return to boil.
Once steam starts to escape from under the cover, lower to medium let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more.

With your humble donation you can support our website to provide FREE recipes and our educational outreach activities to the community.

Thank you very much.