Mang Ramon's Kitchen

SINIGANG NA BUNTOT NG BABOY

Ingredients:
1 kilo pork tail, cut to bite-sized pieces
1 onion, quartered
2 tomatoes, sliced
3 gabi, peeled and quartered
1 bunch sigarillas, cut to 2 inch lenghts
2 eggplants, sliced
6 okra, trim both ends
1 bunch kangkong, washed and cut to 2 inches lenghts
siling panigang
1 packet, sinigang mix
Procedure:
Boil 4-6 cups rice washings in a casserole.
Add onion and tomatoes and boil for 3 minutes.
Add pork and cook in medium flame until tender.
Add 1 packet of sinigang mix and adjust saltiness by adding patis.
Add vegetables in, gabi first and boil until tender, prick with a fork to test for tenderness.
Then add eggplants, sigarillas and siling panigang and last to go in, kangkong leaves and continue cooking until the rest of the vegetables are just tender.
Serve hot with plenty of steamed rice, patis and sili.
Kain Tayo!!!

Wishing you all a reflective Good Friday, perhaps with a simple, quiet meal.

SIZZLING BANGUS SISIG

Ingredients:
1 large bangus, deboned and fried (or grilled) until golden brown
1 medium red onion, chopped
3-5 cloves garlic, minced
2-3 pcs. siling labuyo, chopped
1 piece green chili (siling panigang), sliced
2 tbsp soy sauce
1 tbsp oyster sauce
3-4 tbsp mayonnaise (optional)
1/2 tsp liquid seasoning, (optional, for extra flavor)
4-5 pcs. calamansi, juiced
salt and pepper to taste.

For garnish: 1 egg, extra chilies, and calamansi halves.

Procedure:
Flake the cooked bangus meat into small pieces, discarding any remaining bones.
If you want it extra crispy, deep-fry the flaked meat for a few minutes until it is crunchy.
In a large pan, heat some oil, sauté the garlic and half of the onions until fragrant.
Add the chopped bird's eye chilies and flaked bangus, toss together.
Pour in the soy sauce, oyster sauce, liquid seasoning, and calamansi juice to the mixture.
Stir well and let the flavors absorb into the fish for 2–3 minutes. Season with salt and pepper.
Mix until everything is well-coated.
Heat a cast-iron sizzling plate until smoking.
Grease with a little butter or oil, then transfer the sisig onto the plate.
Crack an egg in the middle while it's still piping hot and garnish with green chilies and calamansi.
Best eaten with steamed rice or as pulutan.
Share and enjoy!