Pork-Kangkong Hash with Eggs recipe

If you want to prepare the best meal for your family you have to put something special in it, or a "twist" as they say. Soy sauce is not enough! Good thing there is Lea & Perrins who makes special sauce that would definitely add exceptional taste in your recipe, the oldest and the original Worcestershire sauce.

Worcestershire sauce or frequently abbreviated to "worcester sauce" is a fermented condiment in  liquid form. It is an extraordinary and exceptionally delicious sauce that could be added to your  everyday recipe, especially in your marinades.

Lea & Perrins is the original and authentic brand of Worcestershire sauce. It was established 1835 and, for over 170 years now, Lea & Perrins has been producing Worcestershire sauce to serve different nations. Worcestershire sauce is being processed meticulously in a barrel for three years to give a richer taste.

I always include Worcestershire sauce in my recipe like adobo, steak, barbecue and our favorite dip sauce. Because of the magic that this sauce could bring, a simple recipe could a very special meal for the whole family.

Now, I'm going to share my original recipe using Lea & Perrins as taste enhancer. This recipe is very simple and affordable yet very healthy and delicious and I named it "Pork-Kangkong Hash with eggs". Kangkong or water spinach is rich in Vitamins A, B and C, it also a good source of iron, potassium, dietary fiber and magnesium.

Ingredients:

• 200 grams Kangkong (cut to  3 inches long)
• 1/2 kg. pork (chopped)
• 2 hard boiled eggs (quartered)
• 2 tbsp. soy sauce
• 2 tsps. calamansi extract
• 1/3 tsp. black pepper (fine)
• 3 cloves minced garlic
• 1 medium onion (chopped)
• 1 tsp. brown sugar
• 1 tbsp. Lea & Perrins Worcestershire sauce
• 2 tbsp. cooking oil

Preparations:

Marinade pork in 1 tbsp. soy sauce for 30 minutes.
Wash kangkong thoroughly
Boil whole eggs for 5 minutes, let it cool then cut to quarter

Cooking Procedure:

• Heat oil on a pan
• Saute garlic garlic and onion
• Add the marinated pork
• Saute for at least 15 minutes
• Add Kangkong
• Let it boil for 5 minutes
• Add 1 tbsp. soy sauce
• Add calamansi extract and sugar
• Add black pepper
• Add Worcestershire sauce, cover and let it boil for another 2 minutes.
• Remove from heat
• Top with eggs and serve

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Categories: kangkong recipe Lea & Perrins pork recipe vegetables vegetarian recipe worcestershire sauce

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Sizzling Sisig Recipe

Sisig is a kapampangan term which means "to snack on something sour". It is often refers to a method of preparing meat or fish which is marinated in a sour agent particularly vinegar.

Sisig normally alludes to sizzling sisig , a formula with pig head parts as the principal ingredients and prepared with chili, calamansi and black pepper and is popular in various food courts particularly inside the malls.

Sisig recipe is commonly categorized as "pulutan" or liquor and beer side dish.

Ingredients:

• 100 grams pig ears
• 200 grams pigs face
• 100 grams pork liver
• 2 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 1 medium sized white onion, finely chopped
• 3 piece calamansi
• 3 pieces green chili finger, sliced
• 3 pieces bay leaf
• 1  cup water
• 1/3 teaspoon salt
• 1/4 cup butter (or margarine)
• 1/4 cup mayonnaise
• 1 egg

Prepaation:

• Put-in pig head parts and liver in a large pot,garlic, and heat to the point of boiling, stew for 30-45 minutes or until pork parts are tenderized.
• Remove the pork from the pot, drain then let it cool.
• Grill head, liver and ear parts
• Cut the pig ears and pork head midsection into fine pieces
• Put-in the salt, onion, green bean stew finger, calamansi concentrate blend well the ingredients.
• On a pan, heat  the butter or margarine then a the mddixture. Panfry for around 3-5 minutes.
• Add the egg and mayonnaise then blend it well then remove from heat
• Serve and enjoy!

Categories: pork recipe sisig sizzling sisig

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Lomi Recipe Cooking Procedure

Lomi or Pancit Lomi is a sort of noodle soup dish that uses thick egg noodles as the basic ingredient. Despite the fact that this dish started from the Chinese culture, a few distinctive provincial varieties got to be accessible as the years progressed. The most well known among these varieties would presumably be the Batangas Lomi.

Lomi is best eaten wen served hot and, it is perfect for rainy season. To spice up your lomi and feel the heat in rainy season,  red chili, black pepper and fish sauce can be added to it as condiments.

Ingredients:

• 1/2 kilo fresh thick egg noodle or miki noodles
• 1/4 kilo Pork liver, sliced
• 1/4 kilo Pork belly, cut into thin strips
• 1/4 kilo kikiam, sliced
• 3 cloves garlic, minced
• 1 cup cabbage, shredded
• 1 small carrot, chopped
• 1 medium sized onion chopped
• 1/4 cup cornstarch
• 3 hard-boiled eggs, shelled
• 3 eggs, beaten
• 1 tbsp. sugar
• salt and pepper
• cooking oil
• 1/2 litter water
• 1 small pack of chicharon for (toppings)
• fried garlic and sliced scallions for garnish
• crushed fresh red chili peppers for garnish (optional)
• calamansi (optional)

Cooking Procedure:

• Wash the pork liver then pat dry then and add salt, 
• In a skillet, heat  cooking oil then fry the pork liver in clumps for 1 to 2 minutes, put aside until cool. 
• Wash egg noodles then soak with warm water for around 5 minutes, drain and put aside. 
• In an large  pot, saute the garlic and onion. 
• Include the Kikiam, mix for 3 minutes until cooked. 
• Include the pork and keep on mixing sear to cook for  3 minutes or until pork is brilliant tan. 
• Season with salt and pepper to taste. 
• Next include around 1 liter of water or half brimming with the sauce container. 
• Heat to the point of boiling and stew for 5 minutes
• Include the egg noodles and keep on simmering for 8 minutes or until the noodles are delicate yet firm, you can include more water if needed.
• dissolve cornstarch in 1/3 of water then add it to the sauce to thicken it , 
• Include the cut seared pork liver, carrots and cabbage. 
• Spill in the beaten egg while gradually blending the noodles, cook for an alternate moment. 
• Add the pulverized chicharon on top
• Serve promptly while steaming hot, trim with fried garlic, cut hard boiled eggs and scallions. 
• Add spices if desired
• Share and Enjoy!

Categories: breakfast lomi lomi batangas

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Sweet and Saucy pork tapa Recipe

The word tapa is derived from the Spanish word "tapas" which means to blanket. Tapas have created through Spanish history by merging flavors and and influences from various different social cultures and countries.

In the Philippines "beef tapa" is the most widely recognized tapa formula and it is normally dry and partnered with egg and rice ehich is popularly known as "tapsilog"

Today, I'm going to share a different tapa recipe, the "sweet and saucy pork Tapa". My kids love sausy meals with a little touch of sweetness.

Ingredients:

• 1/2 kg lean pork, sliced
• 3 cloves garlic (minced)
• 1 big onion (chopped)
• 1/3 tsp. fine black pepper
• 5 tbsp. soy sause
• 1 tbsp. oyster sauce
• 3 tbsp. vinegar
• 1 tsp. sugar
• 2 tbsp.cooking oil
• seasoning (optional)

Procedure:

• Mix all ingredients (except garlic and onion) then marinate thinly sliced meat for at least 1 hour
• Heat oil on a pan then saute garlic and onion
• Add marinated meat, set aside the marinade
• Saute/fry meat with garlic and onion, let it achieve desired tenderness.
• Spread the marinade sauce the cover the pan.
• In a medium heat, let it boil for at least 10-15 minutes or until the sauce becomes tick.
• Remove from heat
• Serve and enjoy!
• Season to taste

Categories: pork pork recipe pork tapa sweet tapa tapa with sauce

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Sinigang na hipon Recipe

Another good way to heat up this rainy season is to sip a hot soup of our favorite sea foods. I already posted a similar recipe which is "sinigang na sugpo". This time I'll be using hipon (shrimp) to make a budget wise recipe and you can't really tell the difference.

For those who are not familiar with Filipino dish, sinigang na Hipon is a Filipino soup recipe, with shrimp as the fundamental ingredient. Sinigang relates to a technique for cooking soups that consolidates souring flavors and it truly considered as one of the Pinoy's healthy recipes.Sinigang na Hipon is effectively done by cooking the shrimp and vegetables in boiling water. However, I used to saute the shrimp first with onions and tomatoes before proceeding to the basic procedure.

The souring flavor which is commonly in a powdered form are added before the end of the cooking process. The normally used souring agent is tamarind, whether fresh of powdered. However, different fruits such as, guava, calamansi,  kamias, and santol can likewise be used as souring agents.

I normally cook this dish for lunch especially in a cool weather because the sinigang soup is the best body heater when served hot.If you are planning to prepare shrimp sinigang, you can choose the bigger sized shrimps, it is suggested that you utilize shrimp with shell heads on so that the flavor is still in place. Utilizing shrimps without shell and head has lesser taste.

Sinigang na Hipon Ingredients:

• 1/4 kg shrimp 
• 1 pack water spinach (kangkong), cut in 3 inch length 
• atleast 5 pcs. sitaw (string beans) cut to atleast 3 inches 
• 2 pieces medium-sized tomatoes, quartered, seeds removed 
• 3-5 pcs. okra (cut to two parts) 
• 1 pc. labanos (sliced) 1 medium sized onion, quartered 
• 5 cups water 
• 1 pack sinigang mix (tamarind powder) 
• 1/ tsp. salt 2 tbsp. cooking oil 
• seasoning mix (optional) 

Cooking Procedure

• Heat oil on a deep pan 
• Saute onion and tomatoes 
• Add the shrimp (washed) 
• Saute until the shrimps become orange 
• Add the vegetables except kangkong 
• Cover and let the shrimp and vegetables extract come out.
• Add water 
• Add the tamarind powder or other souring agents 
• Add salt and seasonings 
• Add kangkong 
• Cover the pan and let it boil for 10 minutes. 
• Remove from heat Serve and Enjoy!

Categories: healthy recipes seafood shrimp sinigang sinigang na hipon sour soup

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