AuthorBiteSizedMouth watering pulutan dishes under P 200
Combine the chicken feet and ginger in a pot. Fill with water then boil over over medium high heat for ten minutes. Simmer until the chicken feet is tender. Discard the water then set aside the chicken feet.
In a pan, combine the gochujang, gochujaru, garlic, ginger, siling labuyo, oyster sauce, soy sauce, and sugar. Season with salt and pepper then cook for 2 minutes.
In a pan, combine the chicken feet and spicy sauce then add ½ cup of water.
On medium-low heat boil the mixture until the sauce thickens and incorporates with the chicken feet. Add the sesame oil then season with salt and pepper.
Garnish spring onions and sesame seed. As an option you can grill the dakbal before serving.
Combine all the sisig sauce ingredients then season with salt and pepper. Set aside
In a pot, combine the pork intestine, ginger and vinegar. Fill with water then boil for 15 mins. Discard the water to and rinse the intestines to remove all the impurities.
Place it back in the pot then fill with water and 1 tbsp salt. Boil for ten minutes then simmer until the intestines are tender.
Once tender, discard the liquid then chop the pork intestines then fry until cripsy
In a pan, saute the ginger, garlic and siling labuyo on the pork oil until fragrant.
Add the crispy pork intestines then add the white onions.
Drizzle in the sisig sauce then mix well.
Transfer to a serving plate then garnish with fried garlic and spring onion.
In a pan over medium high heat , add cooking oil then sear the liver by batches. Set aside the liver
In the same pan, add butter then saute the garlic and onions until fragrant. Add the flour and cook until it browns.
Add the knorr seasoning, pork cube, water and mushroom stock. Boil for five minutes until the sauce thickens.
Place back the liver in the pan then add the mushrooms and white onions. Adjust taste with salt and pepper then cooked for another three minutes.
Garnish with spring onion then serve.
Ingredients
Directions
Combine the chicken feet and ginger in a pot. Fill with water then boil over over medium high heat for ten minutes. Simmer until the chicken feet is tender. Discard the water then set aside the chicken feet.
In a pan, combine the gochujang, gochujaru, garlic, ginger, siling labuyo, oyster sauce, soy sauce, and sugar. Season with salt and pepper then cook for 2 minutes.
In a pan, combine the chicken feet and spicy sauce then add ½ cup of water.
On medium-low heat boil the mixture until the sauce thickens and incorporates with the chicken feet. Add the sesame oil then season with salt and pepper.
Garnish spring onions and sesame seed. As an option you can grill the dakbal before serving.
Combine all the sisig sauce ingredients then season with salt and pepper. Set aside
In a pot, combine the pork intestine, ginger and vinegar. Fill with water then boil for 15 mins. Discard the water to and rinse the intestines to remove all the impurities.
Place it back in the pot then fill with water and 1 tbsp salt. Boil for ten minutes then simmer until the intestines are tender.
Once tender, discard the liquid then chop the pork intestines then fry until cripsy
In a pan, saute the ginger, garlic and siling labuyo on the pork oil until fragrant.
Add the crispy pork intestines then add the white onions.
Drizzle in the sisig sauce then mix well.
Transfer to a serving plate then garnish with fried garlic and spring onion.
In a pan over medium high heat , add cooking oil then sear the liver by batches. Set aside the liver
In the same pan, add butter then saute the garlic and onions until fragrant. Add the flour and cook until it browns.
Add the knorr seasoning, pork cube, water and mushroom stock. Boil for five minutes until the sauce thickens.
Place back the liver in the pan then add the mushrooms and white onions. Adjust taste with salt and pepper then cooked for another three minutes.
Garnish with spring onion then serve.
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