Home Style Sizzling Pork Sisig

April 06, 2013 (Picture)
July 02, 2013 (Recipe)

Ingredients:
½ kilo Pork cheek or “batok”
½ pork cube
Salt
Pepper
2 tbsp calamansi juice
2 tbsp soy sauce
2 tbsp mayonnaise
1 chili finger
Crispy garlic
Spring onions

Boil pork together with pork cube, salt, and pepper until tender. Slice the meat in ¼ “ thick. Grill them using the sizzling plate (to take out the excess fat from the pork). When the meat is brown and crispy, allow them to cool down then cut them into small pieces. In a bowl, mix calamansi juice, soy sauce, and mayonnaise. Add the meat and mix them then add the thinly sliced chili finger. Preheat the sizzling plate (without the fat oil from the pork) and put the mixed Sisig. When the Sisig is already sizzling turn off the stove. Add the crispy garlic and spring onions on top and ready to serve. Enjoy.

Planting Sweet Basil Seeds Part III (a failed attempt)

It had been more than a month since I started this project/test/attempt whatever you want to call it.

Unfortunately, it was unsuccessful.

The sprouts that I have seen before (Picture in Part II) was not basil.  As you can see in the picture below, it is the same as the weeds that are growing in another pot. L

I am down to my last basil plant, and as you can see it is not doing well either.  It is the one planted in the blue can, with brown, almost dried stem arching to the left (the seedlings in the middle are tomatoes).

I have gathered some dried basil flowers once again, but I am not going to plant the seeds at once.  I will give it maybe a week before I plan it.  I will soak if first in water for 12 to 24 hours to speed up germination.  I hope it is applicable to this seeds. 

Hopefully, the real basil's would grow next time J

March 30, 2014