Ingredients: Sizzling Chicken Sisig

Sizzling Chicken Sisig
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Author: Vanjo Merano
Serves: 3
Ingredients
 1½ lbs. grilled chicken breast, finely chopped
 ¼ lb. chicken liver, chopped
 1 cup minced yellow onion
 1 teaspoon garlic powder
 2 pieces long green chili or serrano peppers, sliced diagonally
 2 tablespoons soy sauce
 ¼ cup butter
 4 to 5 tablespoons mayonnaise
 1 egg
 salt and pepper to taste
 2 tablespoons cooking oil
Instructions
1. Heat the cooking oil in a pan
2. When the oil becomes hot, saute the onion until it becomes soft
3. Add the chicken liver. Cook until the liver browns.
4. Add-in the grilled chopped chicken breast. Stir and cook for 3 to 4 minutes.
5. Put the garlic powder and soy sauce in. Stir.
6. Sprinkle salt and pepper. Stir.
7. Add the mayonnaise and then stir right away until all the ingredients are well incorporated.
8. Heat the sizzling plate (cast iron pan).
9. Once the pan is hot, put the butter in and let it melt.
10. Tranfser the chicken sisig on the cast iron pan.
11. Crack the egg and drop on top of the chicken.
12. Arrange the green chili on top.
13. Serve. Share and enjoy!
GINATAANG GULAY
INGREDIENTS
 1 tbsp cooking oil
 1/2 pc onion, chopped
 1 clove garlic, chopped
 1/4 pc kalabasa, peeled and cubed
 1/2 bunch sitaw, sliced into 2 inches long
 1 (33g) pack Knorr Complete Recipe Mix Ginataang Gulay, dissolved in cup water
 1 pc small green siling haba, sliced
 1/4 cup shrimps, peeled
METHOD
1. Heat cooking oil in a pan. Saute onion and garlic until onion is soft and garlic is golden
brown.
2. Add the kalabasa, sitaw, dissolved Knorr Complete Recipe Mix and siling haba. Stir then
cover until vegetables are half cooked.
3. Add in shrimps then continue to simmer until kalabasa and shrimps are fully cooked. Serve
hot.
SINIGANG NA BAKA
INGREDIENTS
 ½ kg. beef shank, cut into serving pcs.
 1 1/2 L rice washing, add more if needed
 3 pcs. onions, quartered
 4 pcs native tomatoes, quartered
 2 pcs, long green chili
 1 pack Knorr Sinigang sa Sampalok Original Mix
 ½ pc. radish, sliced into ½-inch thick rounds
 ½ bunch kangkong, sliced into 2-inch lengths
METHOD
1. Add beef and water to cover in a pot. Bring to a boil then discard liquid.
2. Add rice washing to beef, then add onions, tomatoes, and chili. Bring to a boil then simmer
slowly, covered, until beef is tender.
3. Add more rice washing if needed. Starting with 1 L broth (where beef was tenderized), add
Knorr Sinigang sa Sampalok Original Mix, radish, simmer for 2-3 minutes. Add kangkong.
Simmer for a minute. Season according to taste.
SI NI G ANG NA BAKA
INGREDIENTS
 2 pounds beef short ribs
 10 cups water
 1 onion, peeled and quartered
 1 tablespoon fish sauce
 5 to 6 gabi (taro), peeled and halved
 1 to 2 finger chilies
 1 (6 inches) radish (labanos), peeled and cut into ½-inch thick half
rounds
 15 large tamarind pieces or 1-1/2 (1.41 ounces each) packages
tamarind base powder
 1 bunch kangkong
 salt and pepper to taste
INSTRUCTIONS
1. In a pot over medium heat, combine beef ribs and water. Bring to a
boil, skimming scum that floats to top. When broth has cleared, add
onions and fish sauce. Lower heat, cover and cook for about 1-1/2 to 2
hours or until meat is fork tender.
2. Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and
radish. Continue to simmer for about 2 to 3 minutes.
3. Trim about 2 inches from the kangkong stalks and discard. Cut
kangkong into 3-inch lengths, separating the sturdier stalks from the
leaves.
4. If using packaged tamarind base, add into pot and stir until completely
dissolved. Season with salt and pepper to taste. Add kangkong and
continue to cook for about 1 minute. Serve hot.
If Using Fresh Tamarind
1. Wash tamarind and place in a pot with 1 cup water. Bring to a boil and
cook until soft and outer skins begin to burst.
2. With a fork, mash tamarinds. In a fine mesh strainer set over a bowl,
pour tamarind and liquid. Continue to mash with a fork, returning some
of the liquid into the strainer once or twice, to fully extract juice. Discard
seeds and skins. Pour tamarind juice into sinigang.

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