Needed:
Pork liempo or buto-buto
Tamarind soup base
Water spinach (kangkong)
Radish
Lady finger (okra)
onion
tomato
Salt
How to:
Cut the pork 1in x 2in sizes. Cut 1 pc onion into 4 as well as the tomato. Put the pork, onion, and tomato in a casserole with water enough to cover the ingredients and bring it to a boil. Once the pork is tender, toss in the radish, cut in circles, until half-cooked. Put tamarind soup base according to the desired sourness. Finally, mix in the okra and kangkong and let it simmer for 3 mins. Season to taste. Enjoy :)
WILL:
Ang gusto ko s sinigang ung mapanakit pangang asim. /:) so imagine gaano kaasin ang luto ni abbey :)
I am not a good cook on this kind of meals kaya Abbey is in charge to do this one.
Love it, maasim na maasim at malapot na soup, tenderness of the pork and half cooked vegies :)
Soysauce
Calamansi
Garlic
Mayonnaise
Porkchop
Onions
Chilis
Mix the soysauce, chopped garlic and calamansi. Pour onto porkchop and marinate for 3 hours.
Fry the porkchop un a low heat pan. Slice on the cooked porkchop on the desired size then mix it with mayonnaise and minced onions and chilis.
ABBEY:
We really missed Nanay's version of sisig so we tried to copy it. We got it almost the same but next time we will use the original flavor of mayo not the sweet one. But all in all, this is great. It tastes best when its from the fridge and toss it in bowl full of newly cooked rice :)
Needed:
Chicken fillet
Egg
Paramesan cheese
Flour
Japanese bread crambs
Roll the chicken fillet onto flour. Dip it in egg. Grate the parmesan cheese and mix it with japanese bread crambs, add salt and pepper to taste. Cover the fillet with the mixture. Fry in a small amout of oil in a low heat. Serve hot.
ABBEY'S VERDICT:
A different kind of chicken. I tasted a variation from the usual fried chicken. Melted cheese covered the fillet and locked the flavor. Dipping it into tomato ketchup makes the meal complete. Thanks baby.
