Patience For A Life Full of Flavor – The Ultimate Nilagang Baboy Recipe

I am pretty sure you have heard someone saying that love is not a bed of roses. I think my mother said that to me quite a few times before, and like other people who are in love; I didn’t pay much attention to it. But, now that I am older and hopefully wiser, I know that relationships are hard, but worth it. You have to work hard for it sometimes, before you achieve that oh so sweet honest to goodness and pure kind of love that will melt your heart and open your mind to things you don’t think is possible. So, to those who work hard for love as much as they enjoy it, here is the recipe for you. The Nilagang Baboy recipe that may take time to cook but is definitely worth it.

Ingredients:

3/4 kl pork  

The Ultimate Nilagang Baboy!!

3 Cornstick (cut into 2 inches thick)

1/4 Squash (sliced into large chunks)

1 medium Sliced onion

½ Pechay Baguio (bottom removed and cut in half)

6 pieces Pechay Tagalog (bottom removed)

½ Cabbage cut into 4 equal pieces

salt, pepper and umami

How Nilagang baboy is made:

1. Put pork, onion and the corn in a medium saucepan and pour water on it. The water level should be just enough to cover the pork. Place it on the stove and switch it on high heat.
2. Add salt
3. Lower the fire once you see that the water is boiling.
4. Allow water to boil until the pork is tender. This may take more or less an hour but its ok if you want your pork to be tender and sweet. While boiling and you think the water level is not enough for you, then you can add water.
5. While the water is boiling, add in the squash.
6. Season with salt, pepper and umami according to your taste.
7. Once the pork and squash are both satisfyingly tender, you can now add the remaining vegetables.
8. Let it simmer for just 3 minutes and turn off the heat, but keep the lid on. The remaining heat will cook the vegetable. You don’t want your vegetable to be soggy.
9. Transfer in a large bowl and serve! (This is best served right after it's cooked)

Important Tip:

Calamansi and patis is what you need, to complete the amazing taste of this Nilagang baboy recipe. Although it can be eaten without it, the calamansi-patis combination will bring out a lot of flavors you can’t imagine what. Try it to prove it people! 

Relationships are like the pork you will use on this recipe. It may be hard at first, but if you would give it time and exert enough effort it needs, soon enough it will soften and turn into something that is delicious and flavorful. And once that happen, you will look back and realize that it is worth everything. Have a delicious meal and an even more delicious life! – xoxo your Sisig Master

Malabon Sisig Master is located in front of Francis Market in Malabon City. We are open from 4pm to 10pm.

Sisig Tacos in Keeping the Memories of an Amazing Pork Sisig

The one thing that needs to be kept going is the fire in your relationship. There should always be something to look forward to. Your partner should never be bored. (That may sound shallow but it’s true. )A relationship should never be boring or sickening. Just like the pork Sisig left over in your fridge. You don’t have to eat it, as it is if you don’t want to. Like relationships, you can experiment. Do something surprising and even more fulfilling. A Sisig tacos perhaps, should do the trick?

Ingredients:                                                     

Sisig Master’s pork sisig (left over)

Taco shells

Cabbage (shredded into tiny pieces)

Cucumber (sliced into thin pieces)

Ketchup

Shredded cheese

Hot sauce

How Sisig Tacos is made:

1. Spoon enough Sisig Master’s pork sisig into the tacos.
2. Put the cabbage and cucumber on top
3. Put as much ketchup as you want
4. Top with cheese
5. Put the hot sauce if you want it spicy, if not then you don’t have to. ( Always be in control of what you want to achieve. Just like in a relationship and in life.J )
6. Heat the stuffed tacos in an oven toaster for 3 to 5 minutes
7. Serve hot and enjoy!

Tip of the day: Creativity means a lot on food and on relationships. Make sure to combine, mix and match and just go crazy with it! You will be surprised how life can be so much tastier!

By the way, Sisig Master is located in front of Francis Market in Malabon City, Metro Manila, Philippines. It’s open from 4pm up to 10pn, in time for your dinner or any celebration you may have. For more info, click this link :  pork sisig in Malabon
Have fun guys! –xoxo Your Sisig Master

Been There Done That Malabon Adobo Recipe

The most common problems in relationships are bitter ex-lovers who just cannot get over the fact that you are done. It doesn’t matter who left whom. What I am trying to say is that if the relationship is over, then everyone should just learn from it, and move on. But, the thing is, there is always one person that would still exert enough time and effort just to prove that you are the reason the relationship went down the drain. Move on! It takes two to tango my dear! So, here is the Malabon Adobo Recipe that may sound common but is still one of the most delicious ulam that will make your heart ask for more.

Ingredients:

1kl pork (adobo cut)

3 cloves garlic (minced)

½ kl potato (quartered)

Cooking oil

Salt and pepper

2 cups vinegar

2 cups water

Umami

How the Malabon Adobo Recipe is made:

1. Fry the potato until it’s golden brown. Once done, place it on paper napkins to remove excess oil then set aside.
2. Put pork onto a saucepan. Add 2 cups of vinegar and equal part of water.
3. Season with salt and pepper.
4. Put half of the crushed garlic
5. Bring to boil until the water and vinegar evaporated entirely.
6. Wait for the pan to have zero water and allow the pork and garlic to be fried. You may add the oil to avoid sticking.
7. Once you see that all the pork and garlic are brownish, you may now put enough oil and sauté with the remaining garlic.
8. Keep sautéing until all pork are fried, and have absorbed the garlic flavor.
9. Add the fried potato on top.                                
10. Season with umami, salt and pepper.
11. Serve and enjoy!

Now, this amazing Malabon Adobo recipe is not the kind of adobo that you would normally see on your table. It may be plain looking since it doesn’t have that brown color that the ones with soy sauce, but it is equally unforgettable like those relationships that you cannot get over from and cannot explain why. Happy eating! Xoxo your Sushi Master

Wet weather = Hot Sopas Recipe + hot boyfriend

I am pretty sure you are one of the people who are beginning to hate the weather these past few days. Right after the dreadful storm Maring, which flooded lots of big cities in Luzon, it still rains every afternoon. You can’t go outside. The process of going home from work is much more difficult. But, the thing is, we are Filipinos. We are known to find a beautiful spot in our hearts to still smile and take advantage of this bad weather. Why don’t we just cuddle with the ones we love and heat up our body with a big mouthful of this Sopas recipe? I am most certain it would make the day a lot more fun than sulking in front of the rain right?

Here’s the my hot boyfriend’s hot Sopas recipe:

Ingredients:

½ kl Macaroni shell or elbow

½ kl whole chicken breast

1 tetra pack of nestle cream

¼ Butter

Carrots (sliced)

Cabbage cut into thin slices

Garlic (as many as you want)

1 Onion

water

Here’s how a Hot Sopas Recipe is made:

1.     Put the whole chicken breast into a shallow pan with enough water to cover the chicken. Season with salt and pepper. Bring to boil.

2.     Separate the chicken and the stock. Set aside.

3.     Once chicken is warm enough to be touched, shred it into pieces. Set aside.

4.     On another shallow pan, sauté butter and minced garlic. You can put a bit of oil so the butter won’t burn.

5.     On another pan, boil the elbow or shell macaroni.

6.     Once the macaroni is already boiled and tender, remove the water and replace it with the chicken stock.

7.     Bring to boil.

8.     Add the sliced carrots and quartered onion

9.     Add the shredded chicken and nestle cream

10. Once it’s nearly done, add in the shredded cabbage.

11. Season with salt and pepper to taste. You can also add umami for a better taste.

12. Serve and enjoy this ultimate hot Sopas recipe

See, you don't have to always hate the weather. You just have to learn how you can take advantage of it. And the best person to do it with is the one you lalala-love right? Happy rainy-stormy-flooded day for us! - xoxo your Sisig Master