Skinless Longganisa (Filipino Sausage)

Processed sausages are commonly used in home cooking as it is convenient to obtain and easy to cook.  Though I've been wanting to try a hand on it but the tedious process of filling the meat into the casings draw me away from my thoughts.  However, as I was browsing through the KusinaMaster.asia website recently I found this interesting recipe which makes me to doubt no more.  Here's to share with all.....

Ingredients:

1 kilo ground pork (10% fat)

1/4 cup brown sugar

1 tsp fine salt

1 tbsp Worcestershire sauce

3 tbsp light soy sauce

drizzle of dark soya sauce 

1 tbsp chopped garlic

1/2 tsp grounded black pepper

Methods:

1. Mix all the ingredients together in a large bowl.
2. Roll the pork mixture to fit in a 4 1/2" x 3" wax paper.
3. Repeat till all is done.
4. Store in an air tight container and put in the freezer for 3 hours or until ready to cook.
5. To cook heat oil in a wok or frying pan.
6. Unwrap the sausages and fry in batches in the hot oil till fully cooked.
7. Drain on paper towels and serve.

Notes:  I made slight amendments to the original recipe to fit into my home cooking.  I did not use the oil fried method as in 5, instead another method which my daughter Karen learned when she's in Philippines, which is supposed to be the original method of cooking Longganisa, this Filipino Sausage. Heat a flat pan, in medium-low heat, add some water (not too much) into the pan, when about to simmer unwrap the sausages, lay them in the pan (in batches) and let it simmer slowly.  Turn the sausages over, and as the water starts to dry up the oil from the ground pork will start to appear.  Turn to make sure all the sides are properly cooked through and a golden brown colour is obtained. Dish and serve!  With the remaining leftover sausages in my freezer, I will use the oil-fried method to experience the difference between the two methods of cooking it. 

Bacon Liempo (Pinoy Version)

As I was viewing through a list of Filipino food online I came across one which I simply couldn't help trying it out. It's a dish once tried and will be listed in our home-cooked menu.  This Pinoy version of bacon is salty, chewy, garlicky and most of all YUMMY!  Hope you will all give it a try too!

Ingredients:
1/2 kilo pork belly with skin
1 cup water
1/2 cup vinegar
1/2 tsp ground pepper
3/4 tsp salt
1/4 cup minced garlic
oil for frying

Methods:

1. In a bowl mix together water, vinegar, pepper, salt and minced garlic.  Stir till all the ingredients are well mixed and salt dissolved, then set aside.
2. Wash and cut the pork belly into desired thin slices.
3. Put the pork slices in a container and pour in the marinade mixture.
4. Use fingers to rub the marinade onto the pork slices, sort of massage it to ensure that the marinade seeps through the meat.  Then arrange the meat lengthwise in the container, cover and marinade overnight in the refrigerator.
5. When ready to cook, pour the marinated ingredients into a colander to let it drip dry, pat dry with kitchen paper to get rid of excess liquid.
6. Heat enough oil in a large pan, arrange marinated pork evenly over it and fry in medium heat, turning over till both sides are brown and crunchy at the edges.
7. Put on kitchen paper to get rid of excess oil.
8. Serve with hot rice and other dishes.

Note: Use bacon slice for a more "curly" bacon look.  It is thinner and cooks even more quickly to a crisp just like regular bacon.  Will be trying using this bacon slice soon....

Chicken Adobo

Ingredients:
2 chicken thighs, cut into serving pieces
2 bay leaves
1 tbsp white vinegar, to taste
1 to 2 cups water (amount to determine during cooking)
1 tsp  whole peppercorn
Sugar, to taste
Salt, to taste
3 tbsp cooking oil
Drizzle of dark soya sauce

Marinade:
4 tbsp light soya sauce
5 pips garlic, crushed with skin

Methods:

1. Marinate chicken pieces for 3 hours.
2. Toast the whole peppercorn on a low heat wok to obtain a fragrant aroma, dish up.
3. In a heated wok put 3 tbsp of cooking oil, when the oil is hot enough put in the marinated chicken pieces but reserve the marinade, stir and cook for about 5 minutes.
4. Pour in the reserve marinade, add part of the water and bring to boil.
5. Drizzle a bit of dark soya sauce to the dish to obtain a nice colour according to your liking.
6. Add the bay leaves and toasted peppercorn, mix well and let it simmer till chicken is tender. Add more water during this simmering time if necessary.
7. Add vinegar, stir and cook for a couple more minutes.
8. Add sugar, salt, give it a quick stir and taste.
9. Turn off heat and serve!

Note: This chicken dish have a nice fragrant aroma and taste, which is from the whole peppercorn and vinegar.  Though it might look familiar to some of our Chinese dish, but with slight different in the ingredients, it becomes a new dish for my home-cooked menu. It's my first Filipino dish in my home kitchen and hope to try some other yummy dishes....