Overseas Pinoy Cooking

Sisig with Mayonnaise . It is though that the original sisig was prepared by just boiling pig’s ears, jowls and often times with liver. The pig brain is added to make it creamy. The broiling and grilling including the sizzling version is the product of evolution of the dish. Today mayonnaise is even used as alternative to the pig brains which is obviously not available commercially. During my long years working overseas grilling may not be possible due to limited resources or limited time, so we end up making sisig without the usual grilling. Never the less the dish still end up great provably because of all those extra mayonnaise. Here is the recipe of my Sisig with Mayonnaise, enjoy. Ingredients: 1/2 kilo pig ears and face 1 thumb size ginger, chopped finely 4 medium size onion, chopped finely 3-4 pcs. red/green chili sliced 1/4 cup vinegar 1 tbsp. peppercorn 3 pcs. bay leaf 1/2 -3/4 cup mayonnaise coarsely ground pepper salt Cooking procedure: In a b...

Stirfry Fresh Hokien Noodles . One of the more popular fresh Chinese noodles here in Australia is the Hokien type fresh noodles, it is always available in most Australian supermarket. It is the type of noodles that is usually used in most Chinese take away food shops and restaurants. I have cooked a seafood version of the noodles Seafood Hokien Noodles Stirfry , click the link to see that recipe if you prefer seafood instead the usual pork ingredients. This recipe is as easy as to my other noodle recipes. If this type of noodles is available in your location have a go, you may substitute the ingredients using your usual pansit ingredients if you want. Here is how I cooked recipe of my Stirfry Fresh Hokien Noodles, enjoy.   Ingredients: 1 pack, 440 grams thin fresh Hokien noodles 200 grams medium size shrimp, boiled, shelled 250 grams pork, boiled cut into strips 1 fish cake cut into slices (or fish or squid balls) 1 small size carrot, cut into thin strips 1 cup snow peas, trimmed ...