Category : International Cuisine
Author : Oscar
Hits : 2128
Date : 10/07/2005
A variation of the popular sisig, simpler yet tastier and creamier1/2 kg. liempo1 7g. sachet MAGGI Flavor-It Meat Powder Porkoil for deep-frying1/4 kg. chicken liver2 tbsp. butter1/2 cup chopped onion3 pieces sili haba, sliced thinly3/4 cup NESTLÉ Cream
1. Rub liempo with MAGGI Flavor-It Meat Powder, Pork.2. Heat oil and deep fry pork and then liver until crisp. Chop into small pieces and set aside.3. Heat butter and add onions, chopped pork, liver and siling haba.4. Divide sisig onto two hot plates or ordinary serving platters.5. Drizzle NESTLÉ Cream on top just before serving.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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