Want to find a butter for your bread called beer? where we have it for you! The Famous Kapampangan Dish, Sisig! a pig's ear or meat is combined with fresh onions, ginger, Chilly and more.


The fatty pig's limbs that goes good with beer is even elebated to a much higher level! wow! it will be sweetened with onions, and leaves a lingering taste thanks to the ginger, and a slightly sour taste and a powerful kick thanks to chilies!


According to history, in the Pampanga when they say sisig, it means to snack on something sour, and according to studies the original sisig does not includes onion, it includes vegetables whose been fermented with sour ingredients. The first time that sisig was ever recorded in history was in 1732, in a Kapampangan dictionary compiled by an Augustinian friar, Diego Bergaño. (The Spanish missionary served as parish priest of Mexico, Pampanga in 1725-1731, where he most likely encountered the dish.) 

In his dictionary, Bergaño defines sisig as a "salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar." "Manyisig" means "to make salad" while "mapanisig" is "one who makes a lot of salad, or frequently eats salad, or picks tidbits of it." 
In sizzlingan in Masantol Pampanga, we tried this wonderful sisisg they have! it's to die for! so Spicy yet so yummy! they say it don't go good with rice but it ain't half bad! we Interviewed the owner and she said that her dish is special, and as we asked her we also sneak in to her secret recipe.




and of course we won't let you get away without trying this recipe! Prepare the grill for its cooking time!

Pork Sisig Ingredients

• 2 lbs pigs's head parts (face, snout, cheeks, and ear)
• 1/4 lb liver (chicken, pork, or beef)
• 1 tablespoon garlic; minced
• 1 medium size onion; chopped
• 3 chili peppers (siling labuyo) chopped
• 3 calamansi fruits; sliced
• Salt and pepper to taste

For Boiling Ingredients

• 2-3 cups water
• 1 cup pineapple juice
• 1 teaspoon of whole black peppers

Optional Ingredients

• 1/4 lb tongue
• 1/4 lb heart
• 1/4 lb pork belly

Pork Sisig Cooking Instructions

1. Boil pig's heads parts in water, pineapple juice, and whole black peppers until tender.
2. Grill pork's head parts, and liver. You can use skewers to grill chicken livers.
3. Chop the grilled pig's parts and liver into about 1/4 inch sized cubes.
4. In a sizzler platter or skillet over high heat, sauté garlic.
5. Add and stir-fry the pig's parts and liver. Quickly remove from fire when meat starts to render fat.
6. Season with salt and pepper to taste.
7. Serve and garnish with chopped onion, chili peppers, and slices of calamansi fruits.

Enjoy your Night with your friends! Have some beer to further enjoy it!

Have you ever imagined if what will be the taste of Hundreds of crabs if their paste will be condensed in a single bottle? Its taste is really delicious!  The essence of the sea itself is contained in a single bottle!  That's why our dish for today is a proud product of the Philippines called Taba ng Talangka.

Taba ng talangka is a famous Filipino product where in it has been exported internationally. Thousands of Talangka (a species of crab where they are smaller compare to commercial crab) are manually squished to extract its and fats.  Then the extracted meat and fats are cook altogether with different spices. It will bow result into a delicious looking orange paste. A rich salty flavor, where a single scoop of spoon can be eated along with a cup of rice! Imagined that flavor!

The Barangay Captain of Bebe Anac Masatol Pampanga: Mr. Gil Navarro, who owns the Navarro's Food International", there we could find our delicious Taba ng Talangka Product.  According To him, he started his business on his own, whenever  his friends would go home from abroad, he would make Taba ng talangka for them. then his friends would sell them to their colleagues in abroad. the demand for the taba ng talangka increased when the foreigner started liking it! truly its taste is world class! Then Mr. Gil started his business "Navarro's Food Inc." which is now "Navarro's Food Intl."

On an interview we asked a person whose name is Manny Moreno, what does the taba ng talangka make you feel? and he said, " Manyaman ya, lalo na nung atin yang Calamansi o kaya naman megisa ya king aslam, manyaman yang pamaris king Nasi" though he also stated that the taste feels like heaven, it result in our body when we eat this food is hell. well it will just dramatically increase our blood pressure and cholesterol :D So be careful when you eat it!

While another person we interviewed named Ms. Ernest Viray said, that its not delicious unless it will be partnered with rice, well as she said we can't totally disagree with her! The taste is just too powerful that if you eat it alone your tongue can not easily handle it.

Here's a way where you can enjoy Taba ng Talangka with a twist

Ingredients

• Salt and ground black pepper to taste
• 100 grams of shrimp(peeled)
• 3 Calamansi
• 6 cloves of garlic
• 1 whole onion
• Taba ng Talangka 220 grams.
• 1 table spoon of oil
• 1/2 cup of water.

asd

Instructions

1. Heat the oil in a cooking pot.
2. Saute the garlic, onion, and ginger.
3. Add the the Shrimps. Cook until light brown.
4. Add the Calamansi
5. Add the Taba ng Talangka
6. Use the 1/2 cup of water to extract the remaing taba ng talangka in the bottle then pour in the pot.
7. Season with Salt and Pepper
8. Simmer it for 5-10 mis.
9. Serve with rice.

Enjoy your meal! Becareful though, you might taste heaven but suffer from hell due to high cholesterol.

Blood, so sacred, so holy, and... sooooo delicious! Let's have a look of one of the famous and delicious dish Philippines can offer to you: "Dinuguan"

We Filipino's are so creative that we don't want to waste any part of a living livestock. It may include skin, foot, claws/nails, intestines,bones and even blood... Though it may sound so scary and nasty the taste is so good you want to eat it so badly!

Dinuguan (also called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija. Another name for dinuguan is "chocolate meat") is a dish in which pig's blood are mixed together in a stew of innards, pig's face, meat and etc. And after stirring it for a couple of minutes voila! A black stew is ready to be eaten by your hungry stomach. The blood made the stew's flavor elebate to another level. The sourness of the soup because of the gentle mixture of vinegar to the meat, the rich flavor caused by the blood itself! and of of course the juicy meat that is slowy sauted with garlic and onions, and seasoned with different herbs and spices, enhanced its flavor by adding the vinegar and blood, bringing out Its most delicious flavor.

Though there are many different stories about the origin of Dinuguan, folks from Masantol said that Dinuguan is considered to be the "Ulam bayu ing handaan"(The Dish before the Celebration). One of the person we interviewed is Apung "Aning", as she said that in her younger days after they slaughter the pig for a celebration, they would drain its blood, get its innards and there they will cook the black stew - dinuguan. As apong Aning said that they would share the dish to those who helped them slaughter the pig. Same applies to the two other persons that we have interviewed "Apung Viring" and "Ate Angel",That in the past days,  whenever they will slaughter a pig for celebration(.People of the Masantol mostly raise pig back then in preparation for a huge celebration.) they would not waste the blood and innards instead they will cook them to have dinuguan and share it among their cooks and workers. But a Calenderia owner Mrs. Seling said that dinuguan is basically just kilawin, the only difference is the blood to make the stew have a much deeper flavor

Dinuguan don't just apply to pig. Some variations of dinuguan includes duck's blood, birds (Typically Whis' blood) and even chicken! It has the same procedure, but most of the time the meat being used is similar to the source of the blood.

Here's a recipe if you want to taste this wonder black stew called Dinuguan. 

Ingredients

• 2 lbs. pork shoulder, cubed
• 1 lb. pork large intestine, cleaned thoroughly (optional)
• 1 to 1½ cups pig blood
• 2 to 3 pieces banana pepper
• 2 thumbs ginger, minced
• 1 medium yellow onion, diced
• 6 cloves garlic, crushed and chopped
• 2 cups water
• ¾ cup cane or white vinegar
• 1 piece pork cube (optional)
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

1. Heat the oil in a cooking pot.
2. Saute the garlic, onion, and ginger.
3. Add the intestine. Saute for 3 minutes.
4. Add the pork. Cook until light brown.
5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
6. Pour the vinegar in the cooking pot. Let it re-boil.
7. Add the banana peppers. Cook for 3 minutes.
8. Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
9. Add salt and pepper to taste.
10. Serve with rice or puto.

There you have it! our delicious dinuguan! now we know why vampire loves blood. have fun!