Recipe #004: Sizzling Sisig

Ingredients: 
2 pcs medium onion, minced
2 pcs bay leaves

3 pcs chilli pepper, chopped (optional)
1/2 pig's face
1/2 kg chicken liver

1/2 cup soy sauce

salt

pepper

cooking oil for deep frying


Procedures:
1. Pour the water into a pot and bring to boil.

2. Add salt and bay leaves.

3. Put the pig's face and wait to simmer for 40 minutes.
4. Remove pig's face from the pot.

5. Once the pig's face is dry, deep fry it.
6. Chop the pig's face into small pieces.

7. In a separate pan, boil the chicken liver in soy sauce.

8. Crush the chicken liver into the soy sauce.

9. Mix the chopped pig's face, minced onion, chili pepper and chicken liver the cook for few minutes.
10. Add salt and pepper to taste.
11. Best served in sizzling plate then add calamansi and liquid seasoning. You may also add raw egg while the plate is still hot then mix it.


Thanks to Gizelle's Dad for sharing this recipe, the Kapampanggan way. Hehehe!

Recipe #003: Beef Mami

Ingredients:
2 tbsp 

1 lbs of beef brisket, cut into cubes
1 clove of garlic, minced
2 beef cubes
500 ml water

1 pc of medium onion, minced

8 pcs star anise

3 pcs boiled eggs

1 stalk of spring onion, minced

1/4 kg chinese cabbage (pechay baguio)

1 pack egg noodles (round)

1 tsp worcestershire sauce

5 tbsp soy sauce

salt and pepper to taste

Procedures:
1. Put the oil in a cooking pot.

2. Saute garlic and onion.

3. Put the beef until the color turns into light brown.

4. Pour-in the water and bring to a boil.

5. Add the star anise. 

6. Put the worcestershire sauce and soy sauce.

7. Allow to boil until the beef becomes tender.

8. Add the beef cubes, salt and pepper to taste.

9. Put the noodles into a bowl, add the spring onions and chinese cabbage.

10. Pour the hot soup and beef brisket on the bowl and garnish it with sliced boiled egg.

Food Trip: Swiss Style, Marché Restaurant

Trying something different... Me and my friends heard so many good things about this restaurant called Marché. So here it is!
When we entered the restaurant, the hostess gave us a card which records your purchase inside the restaurant. At first, we are so clueless what to order as we are used to order rice, burgers, pastas and etc. We have seen a lot of foods from appetizers to desserts, from water to wine and beer.
All of the foods were freshly cooked and the estimated waiting time for the food is like 3-5 minutes. So fast right?

Hey, I highly recommend the Paella and Sweet Crepe with Mascarpone and White Chocolate. (Two thumbs up!)

Website: http://www.marche-restaurants.com/en

Type: Swiss
Halal: No
Estimated Budget: From 15 SGD
Recommend: ★★★★

Recipe #002: Creamy Pesto with Spicy Sardines

Ingredients:

1 tbsp of butter
1 clove of garlic (finely chopped)

1 medium onion (finely chopped)

50 g of basil leaves (blended)

2 cans of Nestlé cream

1 can of Evaporated milk

1/2 bar of cheese

2 cans of spanish sardines or sardines in oil (crushed)

500 g of spagetti noodles or your preferred pasta 

Salt

Pepper

Procedures:

1. Saute the garlic and onion in butter

2. Add the sardines

3. Put the milk and Nestlé cream; let it simmer.

4. Add the crushed basil leaves

5. Put the cheese and let it melt

6. Add salt and pepper to taste

7. Mix it to your cooked pasta

Thanks to my sister, Ysabella for sharing this recipe. 

Food Trip: Go for Bonchon

Bonchon is now open here in Singapore (Bugis+ to be exact). Before, I saw a lot of pictures from my friends in Manila eating in Bonchon and I'm kinda curios about it! 

So now.. Finally, the long wait is over! Me and my housemates tried it and.. Two thumbs up for the chicken, especially the soy flavor. BTW, Volcano Maki is AWESOME!

Website: http://www.bonchon.com/
Menu: http://www.bonchon.com/?page_id=80
Type: Korean/Asian Food
Halal: No
Estimated Budget: From 20 SGD
Recommend: ★★★★