Cheesy Baby Potatoes w/ Garlic & Parsley

April 19, 2013

Ingredients:
1/2 kilo of baby potatoes
1/2 cup of cheese spread
1 tbsp mayonnaise
1/4 cup cream evaporated
2 tsp olive oil
1/2 tsp toasted garlic
2 tbsp parsley (chopped)
2 tbsp grated quick melt cheese
salt to taste

Boil or steam baby potatoes until soft (approximately 15 min.)
then allow to cool down.

Cut baby potatoes in half.

Heat olive oil in a pan, and stir-fry baby potatoes for about 3 min.

Put salt, cheese spread, mayonnaise, evaporated cream and toasted garlic, then mix.

Put in a plate and top with grated cheese and parsley.

the end

Paksiw na Crispy Pata

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

Ingredients:
1 kilo sliced pata
1 pork cube
Salt and ground black pepper
½ cup vinegar
½ cup lechon sauce
Bulaklak ng saging
1 clove garlic crushed
1 tbsp oil
Laurel leaves
Crispy garlic

Rub sliced pata with salt and ground black pepper set aside for 30 minutes. Boiled sliced pata with 1 pork cube until tender. Set aside the broth. Cool down the pata. In a pan, saute’ crushed garlic until golden brown. Pour vinegar, lechon sauce, and ½ cup broth. Simmer for 5 minutes. Put bulaklak ng saging and Laurel leaves. Season it with a salt and ground black pepper and simmer for 2 minutes.

Grill the sliced pata on both side using the sizzling plate or griller until golden brown and crispy. In a plate arrange the sliced crispy pata and pour on top the paksiw na lechon sauce. Garnish it with crispy garlic.

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.