Talong Sisig Recipe

Eggplant Sisig or Sizzling Sisig na Talong ...
TALONG in Japanese is NASU..

hi everyone..Let me share my SISIG in Talong version with some minced meat..it's appetizing and perfect ulam or pulutan..and for kids who hate eggplant ..try this..
but cook the onion very well ,most kids hate onions..

I have problem with my daughter when it comes eating vegetables , she only knew Ginisang Bitsuelas , patatas, repolyo , and i noticed when i cooked vegetables with meat ,she eats..
so i follow my Princess, i cooked dish just to satisfies the craving of my daughter and of course my hubby too..with balance menu..

Talking about my hubby ,i have to be careful about his diet ,he is not getting younger , especially of blood pressure , so if possible i served him healthier dish..different dish in a small amount..
it's matrabaho but , it's my job to take care of their diet..Japanese way of eating meal served in small amount and variety of dishes..next time i'll try to share ,what Japanese usually eats in their meal..

Anyway ,i want to share this Recipe TALONG SISIG..i just realized this dish can convince my daughter to eat TALONG..yeah ..job accomplished 
...she loves it..for my hubby , i served a very small amount..

the remaining sisig is for me ..enough for 3 people servings..so ako yung tataba ?


Let's Get Started..

I have 3 Japanese eggplant here..small size .if you have long size, just use 2 Pieces..
or use more eggplant if you will serve for a big family ..

First step ,i have to wash the Talong then cut or slice in small pieces..to make a sisig looks..
you can cook it alone with out adding any meat ..but as i said my daughter can't eat vegetables with out meat..okay?

Soak in salt water for a while while preparing other mixture or cut the eggplant later..



List of the INGREDIENTS..

3 small size Japanese eggplant
100 grams Minced Pork or chicken/ blanched into 2 minutes/you can skip this
2 piece of chicken liver/ blanched into 2 minutes /you can also marinate this with vinegar or calamansi with salt and pepper..
2 tbsp VINEGAR
1 tbsp Soy Sauce
Salt and Black pepper to taste or use FISH SAUCE
1 medium size red onion/minced
1 piece garlic/crusted
some chopped ginger
11/2 tbsp Sesame Oil

FOR SIZZLING Ingredients and toppings..

1 tbsp BUTTER
1/2 tbsp sesame oil
1 Egg
Mayonnaise
Chili Pepper/siling labuyo


PROCEDURE 

1.Strain the cut eggplant and drained..Then heat your skillet adding 1 tbsp of sesame oil..
fry cut eggplant about 2 minutes..set aside

2. in the same skillet add 1/2 tbsp oil and fry minced meat add 1 pice garlic for aroma , season with salt and pepper , after a few seconds put in the sliced chicken liver along with chopped garlic

3..pan fry them together until become toasted ..

4..now we can add cooked eggplant into the meat..add  chopped onion too
pan fry the ingredients until you satisfied the with the texture..

Then remove from the heat ...or transfer into a mixing bowl.

5..We 're going to add 1 tbsp soy sauce.2 tbsp vinegar ,add more if want more sour taste..
adjust the black pepper,adding chili powder is fine or cayenne pepper..
and lastly put in the fresh chopped red onion..mix it well..

Now, you can ready to serve it in a dish and add some flavorful seasoning you like
like mayonnaise and calamansi..adding chicharon is either nice too..

6.But then. when you say SISIG,usually it serves in a Hot Sizzling Plate..
if you have it..get it and serve sisig like a pro..serve Talong Sisig that no one knows ..right?

7..heat your plate in burner in medium low heat..add 1 tbsp of butter and 1/2 tbsp of sesame oil
throw one dried or fresh chili or maybe crusted garlic..

8..when butter melts, pour the Talong Sisig mixture ..arrange it well ,then while it's hot .crack one egg on top if your'e allergy to egg..skip the egg..

and last drizzled with mayonnaise ...and then it's Done

Ready to serve...use pot holder when holding the sizzling plate..

sliced Lemon and put in the side of Sisig to have good presentation..

cook the egg very well if you not like the yolk in raw form 

with mayonnaise or chicharon on top is also perfect..

if you just eat it alone..presentation is not needed..but ..but.. remember..
when a dish arranged neat and nice , it helps your mind to relax to, you're eyes will smile ,and  not just looks yummy..
it's also stress relieving ..eat good food ,neat environment ,and surrounded with positivity ..
Your meal is the best of all the rest ...Happy Eating..

sarap grabe

Tips of the Day

To avoid getting Big..
                by LUWEEH


EAT WITH MODERATION..

if you feel FULL ..Then Stop..

 "You eat because you're hungry
Don't Eat Because Your'e Stress
Listen to your Stomach ,not Your MOUTH.."


ENJOY ...



VIDEO COOKING HERE...

Maybe you gonna like this too..
Sizzling Ginisang LABANOS , it's Fantastic TRY IT..
bit spicy ..Perfect appetizer or just eat with steamed Rice..

Maja de Kalabasa

slightly pan fry sweet desiccated coconut on top and latik if you have 

Traditionally,Maja Blanca is made of with sweet corn and topped with latik or toasted desiccated coconut ,others adding shredded cheese ,
when you like something , you tend to create various taste or try another flavor.

Since Squash is healthy , we know some kids don't like vegetables ,just like my daughter, if you don't create something looks yummy ,she won't eat it..or don't serve her a dish with a sliced of squash in her plate..trust me, she'll never touch it..

so to find flavors that suits my daughter's taste..i tried to cheat her just to eat pumpkin..
like mixing it in a cake ,ice cream , muffin or any thing that she thinks it's not taste squash but she knew it is a squash..

anyway, i just feel bored today just because of the weather this week...rain yesterday,rain tomorrow ..and rain the next day..

yeah. i love squash even it's only steamed or boiled, remember it's good for the eyes.

okay.okay,i think i talk too much..

Let me share what i made today, i had a left over Squash ..salad? miso soup? muffin? chiffon? ice cream? but no ingredients available ..
well , i check my ref... coconut milk is there .so i decided to make a kakanin..

i remember the Maja Blanca Kalabasa way back 2013 , when i first tried it ,and it tastes really really good..


INGREDIENTS..

1 cup cooked squash and smashed 
3 cups of coconut milk or more 
or 3 package 120 ml each times 3 equals 360 ml 
1 cup Cornstarch
1 cup Condensed Milk or add more if you like sweeter taste 
 i used COCONUT SUGAR 1 cup ..just to make it healthier

Toppings
grated cheese
latik
or toasted coconut

SIMPLE SUGGESTION .....

If You like Creamy and Soft Maja Kalabasa lessen the Pumpkin like 1/2 cup only 
or lessen the cornstarch like 1/2 cup only 
but me?? , i want a dense but soft and melt in your mouth Maja kalabasa ..not creamy one..
pure coconut milk without water makes melt in your mouth..i assure you..

adding grated cheese into the mixture gives also a better taste..

So water is not needed here or fresh milk... adding this is your decision ..
adjust or add if you like...all recipes are depends on you and preferences ..what you believe and what you traditionally do..do it your way..
and this is my method... i love coconut milk than cows milk..period..

"You can Cook Coconut Milk first if you want ."
before adding the cornstarch..
but in my method what i have learned in my high school days,and from the book i've had read..
they mixed up all ingredients and then begin to cook..
so if you believe yourself , follow your way and i will do my method..okay..

Before you start make sure the Squash are ready. boiled and smashed 

Procedure ...

1..prepare 2 mixing bowl
first bowl ....
combine 1 cup of coconut milk and sugar or condensed milk , mix it well to dissolved sugar ..

now add mashed pumpkin here...mix until smooth and become yellow color...then set aside

2 .second bowl 
put 2 cups of coconut milk , and 1  cornstarch in a bowl
slowly stir with wire whisk to dissolve the cornstarch ..

3. when both bowl are completed , get your skillet or frying pan .

Now Skillet is ready, get a strainer and strain the first bowl of kalabasa ...

4.. now ready to pour the second bowl of dissolved cornstarch..stir for a few seconds..
i mean combine both mixture 1st bowl and 2nd bowl into the skillet ..after you finish strained the squash mixture..

5 .then bring it to heat..turn on medium low fire, and stir the mixture constantly
until thickens, about 7 to 8 minutes..depends on your cooking ware and heat and the amount of your mixture.

6..don't over cook .. try to taste if cornstarch is cooked ..
so when maja kalabasa thickened and cooked , turn off the heat  , pour on your preserve moulder ..
allow to cool down before slicing ..or eat while it's warm.. 

then flip it over ..

Eat with your favorite toppings..

i sprinkle it with sweet dessicated coconut and supposed to be a latik , but no available here..
toast your dried coconut if desired..i want fresh grated coconut here so that's why you see the coconut are not toasted brown color..it's just slightly pan fried..

ENJOY...



VIDEO cooking is under Construction..
i have old video of this recipe...but i think you gonna hate it..quality is not good or maybe annoying..

just in case you like to watch my old video..wait the video of this recipe..thank you

Cooked in the Philippines 2013 

anyway..Happy Cooking 
from Luweeh /Japan..

MATA NE...
muah..see you 

Rice Puto ( Flower version)

Rice Puto na lasang coconut at korteng bulaklak . ang korte ng cake na ito ay nagmula sa lutong intsik na kung tawagin nila ay smiling cake.. iniba ko lang ang mga sangkap,para tumugma sa ating mga Pinoy

INGREDIENTS
7 servings only..double ingredients if want more servings..

100 grams Rice Flour /galapong not glutinous flour /almost 1 cup
100ml FRESH MILK
1 tsp Baking powder
3 tbsp cane sugar
1 tsp cooking oil
3 drops of vanilla essence/optional

cooking method is steaming process in high level

Method..
1.Add ingredients into a bowl and mix well with a wire whisk , until nice and smooth..
Rice Flour . baking powder. sugar, fresh milk. cooking oil. and vanila .

2. line pudding cups pour in the batter..

3..then steam the cakes in very high heat for about 15 minutes..make sure water is boiling before you start cooking..

4. they're done once skewers comes out clean, puto may not bloom in low heat..


that.s all and enjoy your puto snack ...
i like it with hot cup of green tea..

video cooking...

Ube Cassava Cake Recipe (Steamed)

Steamed Cake , Savory Pinoy Delicacy,perfect combination of
Purple Yam and Cassava , just like eating rice cake ,kalamay or halayang ube 

i wanted to eat Halayang ube and Cassava cake ,so why not cook them together in one recipe..
here is the result ...  in one bite ,two recipes in your mouth ..perfect ..TRY IT NOW!

INGREDIENTS..
servings.. 2 cakes ,round 9x4 inches dip .plus one llanera size
cooking time ..45 minutes
preparing time ..  =.=


1 kilo fresh cassava or yuca root
1 kilo purple yam
3 to 4 cups washed sugar/adjust according to your taste
3 matured coconut ( 5 to 6 cups coconut cream )
2 tbsp melted butter ( 1 tbsp for brushing )
4 cups grated cheese ,add as you like ,choose good cheese
2 cups sweet KAONG(palm Fruit) , or use macapuno
2 whole eggs

Things you need on making the recipe
Banana leaf or alum foil
9x4 baking Tin (round shape) any shape is fine of course
steamer
water for making coconut milk
water for steamer
wooden spoon and huge bowl
knife for slicing
grater ,to grate cassava and ube
cheese cloth for making coconut milk
mashed potato utensil or fork


Preparation and Cooking

1.. peel off the skin of cassava , then use grater for making grated cassava, remove the juices from cassava using cheese cloth ..set aside

2 .wash purple yam , boil until soft , peel off skin and smash the boiled ube ,..until you make a mashed ube..set aside

Get your Steamer and pour half amount of water , let it boil while we prepare the mixture
ready your tray with banana leaves and greased with oil 

3. in a huge mixing bowl, combine grated cassava and purple yam , add 2 cups sugar ,stirring until becomes purple color..adjust sugar while mixing

4. next we can put coconut cream or milk ,continue stirring until completely combined
lack of liquid makes your cake tough , add more liquid if want soft texture and not dense

5. next crack the 2 eggs in a small bowl and put them in to the mixture and mix again

6.meanwhile we can add 2 tbsp butter..continue mixing..

7.once the batter mixture are ready, we can now pour it in our preserve tray and scattered the palm fruit on top,then steam and cook for about 45 minutes or so...cover with banana leaves or cheese cloth if you have..then check it sometimes, while cooking..

8..when you think its almost cooked ,brush some butter on top of the cake ..allow to cool completely then ready to slice..or serve while it's warm..

enjoy....

sarap nito ,grabe promise..subukan nyo..

Video Cooking here...

Kadyos Baboy Langka (KBL Recipe)

KBL or Kadyos, Baboy, Langka is an Ilonggo dish, which i never tried . and very similar to sinigang ..usually they use batwan fruit to make a sour soup flavor ..

Ingredients

2 pieces Pata (pork hocks)  sliced into pieces
1 unripe Jack fruit, cubed
2 cups pigeon pea (kadyos) soaked in water for an hour
1 cup Ripe tamarind juice or add more if desired /or use batwan fruit
12 cups water /adjust
Kamote tops (or any vegetable you like ,string beans ,kangkong etc)
Salt and pepper or use Fish sauce
4 chili pepper /siling haba
1 bundle of lemon grass/ or ginger /optional

Preparation and Procedure

In a pot with water, add lemon grass ,boil pork for 10 to 15 minutes to remove traces of scam ,remove from boiling water ,wash and rinse ..

I will grill the pork using turbo for about 40 minutes or just cook it slowly in a pot for about 1 to hours until becomes tender ..

while boiling or grilling the pata ..let us saute garlic onions and tomatoes with 2 tbsp oil  until fragrant..

after we grilled or boiled pata we can cook them in a pressure cooker
Add pork , kadyos beans and langka cubes and sauteed ingredients . pour some amount of water just to cover the meat ..add a pieces of ginger or lemon grass and cook for an hour ..

After an hour ,remove lemon grass or tanlad ,we can now add tamarind juice and chili pepper ,seasoned with salt or patis..adding black pepper is a choice , cook for another 10-15 minutes

make sure the langka kadyos and pork are tender before adding sour ingredients....then we can adjust the taste ..
the last part add Kamote leaves cook for 2 to 5 minutes and done
adjustments of water is up to you ..
enjoy...

Paksiw na Banak (Sea Mullet)

May nakakakilala ba sa isdang ito? Banak ay isdang malimit kong kainin noong bata, maliban sa Paksiw wala pa akong natatandaang luto na maaring gawin sa isdang banak..
according sa source isa raw itong mamahaling isda ..pero sa pagkakaalam ko noong ako ay bata pa...pagkain ito ng mahihirap...ewan , ano nga ba ?

Sa Japan ang Banak ay halos sinlalaki ng Bangus ,at hindi ko pa nasubukan bumili o tikman dahil sa laki ay natatakot ako paano ito lulutuin ...

Anyway , dahil namiss ko nga ito ,at bibihira na makakita ng isdang ito...nang makakita ako nito ay dali dali kong binili agad..at niluto ng papaksiw..

Mga Sangkap..
4 na piraso ng isdang Banak (medium size)
1/2 vinegar
1 1/2 cup water
ginger
turmeric or luyang dilaw
1 clove garlic
pulang sibuyas
paminta buo at durog
3 pirasong ampalayang ligaw
7 talong na maliliit
patis to taste
siling haba

paghahanda at pagluluto

1.hiwain ang gulay sa gustong hiwa

2.hiwain ang bawang at sibuyas at pitpitin ang luya pati na ang turmeric

3.sa isang lutuan ,lagyan ng tubig ,at pagsama samahin ang mga sangkap at isda..
lutuin sa tamang apoy ...

4.kapag lumuwa na ang mata ng isda ,luto na ang isda ..then adjust ang timpla at maari ng ihain .

video cook and eat here...