Onion Rings

Ingredients:

• 3 large Spanish onions or sweet onions
• 1/2 cup flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon baking powder
• 1 egg, well beaten
• 1/2 cup milk
• cooking oil for deep frying

Preparation:

Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl, combine flour, seasonings, and baking powder. In a measuring cup, whisk together egg and milk. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then drip into deep fat at about 365°. Fry until golden brown, turning to brown both sides. Remove to paper towels or brown paper bag to drain thoroughly. Sprinkle with a little salt before serving. Fried onion rings recipe serves 6 to 8.

Parokya Ni Edgar: Pangarap Lang Kita Lyrics

Mabuti pa sa lotto.. 
May pag-asang manalo... 
Di tulad sayo..impossible... 
Prinsesa ka..ako'y dukha 
Sa TV lang naman kasi may mangyayari 
At kahit mahal kita...wala akong magagawa 
Tanggap ko 'to aking sinta.. 
Pangrap lang kita... 


Ang hirap maging babae 
Kung torpe iyong lalaki 
Kahit may gusto ka...di mo masabi 
Hinde ako iyong tipong nagbibigay motibo 
Conservative ako kaya di maaari 
At kahit mahal kita...Wala ako magagawa 
Tanggap ko 'to aking sinta, pangrap lang kita 


[ From: http://www.metrolyrics.com/pangarap-lang-kita-lyrics-parokya-ni-edgar.html ]

At kahit mahal kita, 
Wala ako magagawa 
Tanggap ko 'to aking sinta, pangrap lang kita 

(Happee's part) 
Suiran wo hen ai ni 
Wo mei fenfa gaosu ni 
Wo xin zhong yi you oh ~ qinai 
Danshi shi wo de ai 

(Chito and Happee's part) 
At kahit mahal kita (da ai ni) 
Wala akong magagawa (wo zhen de mei fanfa) 
Tanggap ko 'to aking sinta 
Pangrap lang kita

Chicken Sisig

Ingredients:

1 kilo chicken fillet
1/4 kilo chicken liver
4 medium size onion, chopped
3-5 pcs. green sili, chopped
1 pc. chicken bouillon cube
1/2 cup vinegar
1/4 c soy sauce
2 tbsp. liquid seasoning
3 pcs. bay leaf
cooking oil
salt and pepper
kalamansi

Cooking procedure:

Dash with salt and pepper each chicken fillet and let stand for 15 to 30 minutes to marinate. Grill chicken fillet and chicken liver until brown. Dice chicken and liver into small cubes. I a big wok stir fry diced chicken and liver for 10-15 minutes at high heat. Add in 2 cups of water, bouillon cube, vinegar, soy sauce and liquid seasoning, stir cook for 5-10 minutes. Add in onions and green sili, stir cook for another 3-5 minutes. Season with salt and pepper to taste. Serve on a sizzling hot plate with kalamansi and topped with egg.

Fish Sisig

Ingredients:

• 1 kl. Tambakol, cleaned
• 2 pcs. onion, chopped
• 2 pcs. siling haba, chopped
• ½ cup cooking oil
• 1 tbsp. sinigang sa sampalok mix
• 1 tbsp. iodized salt
• 1 (80 ml.) mayonnaise

Cooking Procedure:

1. Steam tambakol until cooked.
2. After removing the fish bones, chop meat into flakes.
3. Saute the tambakol flakes in the chopped onion and siling haba.
4. Season with iodized salt and sinigang mix.
5. Top with Mayonnaise.

Pork Siomai

Ingredients:

2 ½ lbs ground pork

1 cup shrimp, minced

2 cups water chestnuts, minced

5 tbsp sesame oil

1 tbsp ground black pepper

1 cup onion, minced

1 cup carrots, minced

1 ½ cups white mushroom, minced

1 pack won ton wrapper

¼ cup scallions, minced

2 tsp salt

1 piece raw egg

water for steaming

Cooking procedures:

1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.

2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)

3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).

4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

Pork Kilawin

Pork Kilawin Ingredients:

• 1 kilo pork
• 1/3 cup soy sauce
• 1/2 cup Vinegar
• 2 medium onions, chopped
• 4 cups of water
• 1 teaspoon salt

Pork Kilawin Cooking Instructions:

• In a casserole, put pork in water and some salt.
• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
• Remove pork from water.
• Slice the pork into bite sized pieces while still hot.
• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
• 
  Serve immediately!

Sizzling Squid Sisig

Ingredients

• 1 kilo of Squid
• Ginger
• 2 Big Onions
• Chilli Peppers red or green
• Salt and Pepper
• Cooking oil preferrably corn oil
• Kalamansi juice or Lemon Juice

Instructions

1. Grill the squids, remove the plastic of the squids after they are grilled.
2. Chop the squids and set aside.
3. Chop Onions, ginger and chillis.
4. In a pan put oil and saute’ onions and ginger then add the chopped squids with kalamansi juice, salt and pepper.
5. Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

Spaghetti Carbonara

Spaghetti

500 grams spaghetti
6 quarts salted boiling water
1 tablespoons vegetable oil

1. Add spaghetti noodles to salted boiling water, bring water back to a boil.
2. Cook spaghetti until Al Dent (barely tender) about 6-8 minutes (Tasting is the only way to test doneness. Never overcook pasta)
3. Add oil during the last 2 minutes. To keep spaghetti from sticking together wen it is drained.
4. Drain but leave hot, ready to use.

Sauce

6-8 slices lean bacon, cut into large pieces
1 tablespoon olive oil
2- 3 small pieces garlic, minced (I prefer more garlic)
4 egg whites
2-3 tablespoons Coarsely grated Parmesan cheese
Freshly grated black pepper to taste.

1. Cook bacon in olive oil crisp in moderate heat. If bacon is excessively fatty, pour off some of the bacon fat.

2.Add garlic during the last minute of cooking.

3. Working quickly, blend hot bacon-garlic sauce into hot spaghetti noodles in heated serving bowl.

4. Work in eggs quickly with grated cheese, tossing spaghetti.

5. Add pepper to taste.

6. Eggs will harden from the heat of the fat and spaghetti.

7. Serve at once. Delicious with Tossed green Salad and your favorite wine.

Sizzling Sisig

Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig.  Top with chopped onion leaves.
10. Serve hot.

Crispy Kangkong

Crispy Kangkong Ingredients:

• 1 bundle of kangkong
• 1 egg (beaten)
• 1 cup cold water
• ½ teaspoon salt (asin)
• ¼ teaspoon pepper (paminta)
• 1 ½ cup cornstarch
• ½ cup all-purpose flour
• cooking oil

For Mayonnaise Dip:

• 1 cup mayonnaise
• 3-4 drops Maggi Savor liquid seasoning
• Dash of pepper

Crispy Kangkong Cooking Instructions:

• Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. sinigang).
• Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.
• Heat cooking oil in a pan. Fry the leaves until crispy and golden brown. Strain the cooked pieces for excess oil.
• Serve with Mayonnaise Dip

Crispy Pata

Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 bottle of soda (7Up or sprite)
• 1 tablespoon of salt
• 2 tablespoons patis (fish sauce)
• 1/2 tablespoon baking soda
• 1 tablespoon of monosodium glutamate (MSG)
• 4 tablespoons of flour
• Enough oil for deep frying
• Enough water for boiling

  Crispy Pata Cooking Instructions:

  
  
  • Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
  • Make four to five inch cuts on the sides of the pata.
  • On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
  • Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
  • After the above process, rub patis on the pata and sprinkle flour liberally.
  • In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.