SIZZLING SISIG

Hello!!!! Hiatus is over! Yup, I'm blogging again! Well, one might say "Watcha' talkin' about Pia!!!" You've had two current blogs, yes and no. Yes, i posted two new (sort of)  blogs, not really new they were actually done a long time ago just waiting for me to hit the "Publish" button. ;)

My computer crashed couple of months ago, lost files, pictures...... but that's okay, I'm back and ready to blog tons of new recipes. I can't wait to participate with the Kulinarya Cooking Challenge and Daring Cooks Challenge again, hopefully they didn't kick me out.

So for my "welcome back" recipe, I'm blogging a favorite of ours but believe it or not i haven't blogged it!!

Sisig - a dish that's either you'll love or you'll hate. But i suggest that you must give this a try so you'll understand why we love sisig. There's a slew of recipes on this dish, some i think are good, some I'd say it's sort of a fusion version. But, hey, to each it's own, right?

Well, this is my version. I'd like to believe this is authentic only because the cook that showed me how to make this is from Pampanga, where the dish originated. He didn't give me the specific measurements, he was "a little bit of this, a pinch of that" kind of cook.

Cooking sisig is more of a process, method and steps to get a proper and delicious end product. You will do the following.. BOIL, GRILL or BROIL AND SAUTE.  I will  list the ingredients and suggest the quantity. This is a "taste as you go" kind of dish, but just so you know... laborious/tedious to make but well worth it!!!! DEDICATION IS WHAT YOU NEED!!!

 

Others call this a "Cardiac Arrest" dish....nah, really..it's okay..you don't eat this everyday.

SISIG is a popular PULUTAN best served with ice cold beer.

 

   Could also be served as a main dish and served with steamed white rice which i love.

 

Main ingredients : Pig's head . You'll need the snout, jowls, ears and brain if available. I sometimes add pork belly if there is not enough meat. If you can't purchase pig's brain substitute it with silken/soft tofu. You'll need it to achieve the creamy texture to the dish. Some use eggs or mayo. Egg, I've tried but i have yet to try the mayo, but i prefer the tofu as the substitute at least there is something healthy to this dish and I'm sticking to that explanation!!!! hahaha!!!

I'm lucky to buy an already deboned and cleaned pig's head. These are packed separately, for this dish i bought a pack of snout with jowls and a pack of pig's ears w/c had 2 in a pack and 1/2 a lb. of pork belly. The dish would serve 6.

Clean and wash. Bring these to a boil. Add water enough to cover the meat. Add chopped onions (about 2 medium size), 6 cloves of smashed garlic, about 8 pieces of peppercorns, 3 bay leaves and about 2 T of salt. Add more water if necessary. Cook until tender.

After boiling until tender, grill or broil the meat. Grilling is the best method but if you are in a place that grilling is not possible all year round broil them but you will not get the smoke undertone to the dish.

Chop the meat. This is the laborious/tedious step i was was talking about. 

Some of the ingredients.

Chop about three medium sized onions, chop two shallots, mince about 4 cloves garlic and chop some Thai bird chili. Kalamansi/Calamansi, i buy the frozen pack but fresh squeezed juice is obviously better if you can buy the fresh ones. Substitute with lemon juice if calamansi juice is not available.  I DON'T RECOMMEND LIME, IT'LL CHANGE THE FLAVOR OF YOUR SISIG.  Soft tofu. As i mentioned earlier silken/soft tofu is the best substitute if you can't purchase pig's brain. Tofu will give you the creamy texture.

Soft tofu

Saute' your onions, garlic and pepper. Mixed in the meat, stir until all are incorporated. Add chopped peppers and mix well.

Next, add crumbled tofu, mix well, stir until tofu has dissolved. Remove some of the rendered fat but leave some enough to caramelize the meat and the spices.

Next step is to add your liquid (calamansi juice and the soy sauce). You will have to start by adding 1/4 of a cup calamansi juice and 1/4 of a cup of soy sauce. Taste and adjust to suit your taste. Remember "you can always add but can't take out". 

Note: I actually finished the whole bag.

I also suggest that you use Filipino soy sauce if available or any dark soy sauce like Chinese soy sauce. Kikkoman is not the soy sauce of choice for this dish. Kikkoman has a distinct flavor that changes the flavor profile of the dish. That's my opinion.

Mix and cook for few more minutes until you start to hear the sizzling sound.

 At this point your sizzling plate should be really hot and ready for your sisig.

Serve sisig right away, garnish w/ chopped scallions and lemon or calamansi wedges.

Sisig is typically served on a sizzling or hot plate especially when it's for Pulutan. There was never an explanation as to why it has to be on a sizzling or hot plate, it's self explanatory?  Since it is a fatty dish serving it on a sizzling or hot plate will avoid the grease/fat to congeal and turn into a solid fat w/c will be off putting. You don't want your "labor of love" turn into a disaster right?.

Sisig served w/ steamed rice, slice of lemon and soy sauce (optional)

Sisig on a sizzling plate for pulutan. Best served with Ice cold San Miguel Beer. ;)

Optional ; serve w/ soy sauce on the side

So. there you are...one of my favorite dish. Crunchy, Smoky, Spicy, Creamy and Tangy...oh and did i say oh ...so ...dee- licious!!!!  ;)

DO YOU KNOW WHAT THOSE STICKERS ON YOUR FRUITS AND VEGGIES MEANS?

Sticker labels on fruits actually tell you how the fruits were grown- whether organically grown or conventionally grown with pesticides and herbicides and the genetically engineered fruits.





CONVENTIONAL FRUIT LABELS
Four digits and does not start with 9

** mostly starting with the digit 4

ORGANIC FRUIT LABELS

Five digits and starts with number 9

GENETICALLY MODIFIED FRUITS

Start with the digit 8
**This is good to know because stores aren't obligated to tell you if a fruit has been genetically modified.



For more info about GMO check these sites.


Genetically Modified Foods

Genetically Modified Foods: Harmful or Helpful

Okay, so if you come across an apple in the store and has a sticker label 4922, it's conventional apple grown with herbicides and pesticides.

If it has a sticker 99222, it's organic and safe to eat.

If it says 89222, then RUN!!! It has been genetically modified. GMO)

So next time you go shopping, remember make your choices on what to buy.


Shop Safe!!!

FRIED FROG LEGS/ FISH FILLET WRAPPED IN CHICKEN SKIN

I've fried chicken skin which is called chicken chicharon. I've turned them into an Edible Bowl. This wrapping concept was from my friend Robert . He did fish wrapped in chicken skin, it's been a while that i couldn't remember if he fried them or baked. 

Well, i did my version. I wrapped tilapia fillet and frog legs with chicken skin and fried them. Served along with my Fiery Tomato Salsa . It not only added a crunch but it kept the frog legs and fish moist and the best part of it all, the skin added another layer of flavor which is so good. 

My daughter loves the frog legs and what a wonderful way to serve tilapia or any kind of fish fillet for that matter.

So, there! another way to make use of those chicken skin, oh in moderation... okay. You don't make this dish every single day so you'll be fine.;)

I don't have any specific measurements or specific ingredients, "recipe" for this dish. This is more of a concept and method.  It's pretty much a straight forward dish and so forgiving that you can do it your way. Add spices of your choice then fry.

The only imperative step you should do is to secure the skin with toothpicks to make sure they stay on to the meat as they are frying. Remove the toothpick right before serving. Enjoy!!!!

FOOD VENTURE: THE PURPLE PIG CHICAGO

THE PURPLE PIG CHICAGO CHEESE, SWINE AND WINE
500 North Michigan Ave.
Chicago, IL 60611
312-464-1-PIG (744)

* Mediterranean inspired dishes.
       -We like the food. I highly recommend the Pig's Ears with Crispy Kale and the Razor Clams with Oregano, Lemon and Olive Oil. For the dessert i liked the Bread Pudding with Marsala and citrus with caramel sauce. Yum!
     
* Small Plates - Tapas style so you can share...good for two per plate.

* Communal Tables - I didn't like the set up. Place is too small, i hope they will soon expand their floor area.

* Service - It took us more than an hour before we got seated. Wait staff were not friendly at all, it seems like they were just doing their job sans compassion.


*I will definitely be coming back when i'm in Chicago but this time i will make sure to come earlier.  And hope the wait staff will be friendly and accommodating next time.

Potato and Speck Croquette with Calabrian Chili Aioli

These were good.

Prosciutto Bread Balls

It was okay but will not order these again. I will try something else

Lingua Agrodolce

Wow...oh by the way Lingua means tongue Agrodolce is a type of sauce, agro (sour/acidic) often balsamic mixed with dolce (sweet) sugar.

Testa, in Italian means head...self explanatory right? ;)
It was surprisingly delicious...not fatty at all.

Milk Braised Pork Shoulder with Mashed Potatoes

Melts in your mouth goodness.

Pig's Tails Braised in Balsamic
I like this too.

Razor Clams with Oregano, Lemon and Olive Oil

One of our favorite dish. I will definitely order this again.

Scallop Spiedini with Chickpea Aioli

Yum!!!! but didn't get the idea of the bay leaf skewered in between the scallops.

Pig's ear with Crispy Kale, Pickled Cherry Peppers and Fried Egg

My no. 1 favorite I liked this so much i had to make this at home well my own version tho' ;)
Crispy Pig's Ears with Crispy Kale and Hot Peppers

I love their water vessel

Affogato

(Espresso over Toasted Cinnamon Soft Serve)

Bread Pudding with Marsala and Citrus

(Caramel Sauce and Whipped Cream)

My favorite among the desserts we ordered.

Panino con Nutella

(A Sweet Sandwich Filled with a Chocolate Hazelnut Spread, Marshmallow Cream & Bananas)

This was my least... this is so easy to make at home.

Sicilian Iris
(Ricotta and Chocolate Chip Filled Fried Brioche)

CRISPY PIG'S EARS, CRISPY KALE, PICKLED HOT PEPPERS WITH FRIED EGG

My take on a popular dish at THE PURPLE PIG CHICAGO. I liked it, okay who am i kidding...i love it,  i have to recreate it at home. I don't have their recipe. Totally  based this dish on taste which i like to do...i love to challenge myself. I'm happy to say that this is close enough  that's why i'm sharing.

"Simple yet sophisticated" is the best way to describe this dish. Well, that is if you're a pig lover like me ;)

THE ORIGINAL DISH BY THE PURPLE PIG CHICAGO: 

PIG'S EAR WITH CRISPY KALE, PICKLED CHERRY PEPPERS AND FRIED EGG

Another ingredient that i now love is fried kale. OMG why!! why!!! didn't i discover fried kale before! We love fried kale so much, it's sort of a staple now...so good! you guys must give it a try if you  haven't already.

Wash, cut and pat dry really well before frying, Believe you me...i learned my lesson. 

Frying will only take few minutes, sprinkle with a pinch of salt as soon as you take them out of the oil.

Pigs ear can be purchased at Asian stores but believe it or not our regular grocery stores are now selling offal. I actually bought these from Meijer.

Wash and boil/cook the pig ears w/ soy sauce, star anise (optional), garlic, salt and pepper until tender. Add water if needed.

Pat dry the cooked pig ears then slice thinly (julienne). Deep fry until brown and crispy. (FAIR WARNING....YOU MUST HAVE THE SPLATTER  SCREEN READY)

Assemble the dish. Arrange the fried kale, then the pickled peppers (i used pickled banana peppers). Top w/ crispy pig's ears .

Drizzle with reduced balsamic vinegar then top with OE eggs.
Yum!!!

GAI HOR BAI TOEY (Fried Marinated Chicken Wrapped in Pandan Leaves)

Recipe adapted from Chef Surapol Sri-Aim

We love this dish but i make this only on special occasion or when i crave for some. Making this is time consuming but the good thing w/ this dish you can make a lot and freeze the rest.

Pandan Leaves for those who aren't familiar with pandan, this can be used for both savory and sweet dishes. It's floral with a hint of citrus. I love the smell of pandan leaves.

Serves 8

INGREDIENTS:

1 1/2 lbs. Chicken legs, boneless, cut into chunks
2 T soy sauce
2 T Oyster sauce
2 T Knorr Seasoning *
2 T Catsup
1 T Sesame Oil
1 T Chinese wine/ White wine or Rice wine
2 T sugar
1 T Milk
1 T garlic minced
1/4 C cilantro roots (cilantro leaves and stalk are good)
1 T white pepper
8 to 10 pcs. Pandan leaves to wrap the chicken
Oil for frying
For sauce : soy sauce and chili sauce

 PROCEDURE:

Mix all ingredients except the chicken pieces and the pandan leaves. Pulse the ingredients in your food processor until ingredients are mixed and pureed.

Marinate chicken with sauce mixture for an hour or so in the refrigerator.

Wash pandan leaves. Start wrapping the chicken.

Steam the wrapped chicken for at least 30 minutes then deep fry for few minutes or until brown.

*The leaves aren't edible so discard the leaves before eating.

 Serve with sauce. My sauce is a mixture of soy sauce and chili sauce.

Pandan Leaves can be purchased at Asian stores. I wish i could buy fresh.

The following are steps on how to wrap the chicken.

These are now ready for the steamer.

I'm not sure what this gadget is called but it's very important to have this especially when you steam dishes a lot like me. ;)

If you know what this gadget is called...pls. let me know. And thank you ;) But for now i'll call it a plate lifter.

Fried Marinated Chicken Wrapped in Pandan Leaves.