4 Recipes Para sa Leftover Food Noong New Year
Recipes in this Video
Originating from Pampanga, Sisig is a beloved Filipino dish made from parts of pig head, often seasoned with calamansi and served on a sizzling plate. Traditionally enjoyed as a pulutan (food served with drinks), it embodies the resourcefulness of Filipino cuisine, transforming leftovers into a flavorful dish. Today, Sisig has gained popularity beyond the Philippines, inspiring numerous variations worldwide, including vegetarian options.
Ingredients
- ●pork belly
- ●pork ears
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●soy sauce
- ●vinegar
- ●calamansi juice
- ●black pepper
- ●egg
- ●mayonnaise
- ●salt
- ●sizzling plate
Instructions
- 1Boil pork belly and ears in water until tender, about 45-60 minutes.
- 2Drain and cool the pork, then chop into small pieces.
- 3Heat a grill or skillet over medium-high heat.
- 4Grill the chopped pork until crispy and browned, about 5-7 minutes.
- 5In a separate pan, sauté garlic, onion, and ginger until fragrant, about 2-3 minutes.
- 6Add the grilled pork to the sautéed mixture and stir to combine.
- 7Pour in soy sauce and vinegar, and cook for an additional 3-4 minutes.
- 8Add calamansi juice and black pepper, adjusting to taste.
- 9Transfer the mixture to a sizzling plate.
- 10Top with a raw egg and a dollop of mayonnaise.
- 11Serve immediately with rice.
Ingredient Alternatives
pork belly
Healthier: chicken thigh
Cheaper: pork shoulder
Chicken thigh offers a leaner option while pork shoulder is often less expensive.
calamansi juice
Healthier: lime juice
Cheaper: lemon juice
Lime juice provides a similar tartness, while lemon juice is more widely available.
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while adding creaminess, and sour cream is often cheaper.
green chili
Healthier: bell pepper
Cheaper: jalapeño
Bell pepper adds flavor without heat, while jalapeño offers a spicier alternative.
Techniques
Equipment
Also Known As
Lechon Paksiw is a beloved Filipino dish that utilizes leftover lechon, a centerpiece of celebrations and feasts. The dish is a testament to the Filipino tradition of minimizing waste by transforming the rich flavors of roasted pig into a savory stew with vinegar and spices. It embodies the resourcefulness of Filipino cuisine and is often served during special occasions, showcasing the cultural significance of lechon in Filipino gatherings. Today, variations exist, with some recipes incorporating different meats or additional vegetables, reflecting regional adaptations.
Ingredients
- ●lechon (roasted pig)
- ●vinegar
- ●soy sauce
- ●garlic
- ●onion
- ●bay leaves
- ●black pepper
- ●sugar
- ●water
- ●green chili
- ●salt
- ●oil
- ●scallions
Instructions
- 1Cut leftover lechon into bite-sized pieces.
- 2Heat oil in a large pot over medium heat.
- 3Sauté garlic and onion until fragrant.
- 4Add the lechon pieces and cook until slightly browned.
- 5Pour in vinegar and let it boil without stirring for a few minutes.
- 6Add soy sauce, water, and sugar; stir to combine.
- 7Add bay leaves and black pepper; bring to a simmer.
- 8Cover and cook for about 20-30 minutes until flavors meld.
- 9Adjust seasoning with salt and more sugar if needed.
- 10Add green chili for heat; cook for another 5 minutes.
- 11Garnish with chopped scallions before serving.
Ingredient Alternatives
lechon (roasted pig)
Healthier: chicken
Cheaper: pork shoulder
Chicken is leaner and more affordable, while still providing a similar flavor profile.
Techniques
Equipment
Also Known As
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●2 tbsp vegetable oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 cup mayonnaise
- ●1/4 cup chopped green onions
- ●1/4 cup chopped red onion
- ●1/4 cup chopped bell pepper
- ●2 tbsp soy sauce
- ●1 tbsp vinegar
- ●1-2 green chilies, chopped (optional)
- ●1 lime, juiced
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Rinse the chicken under cold water and pat dry with paper towels.
- 3Rub the chicken with vegetable oil, salt, black pepper, garlic powder, and onion powder, ensuring it is evenly coated.
- 4Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 5Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 6While the chicken is resting, prepare the sisig sauce by mixing mayonnaise, chopped green onions, red onion, bell pepper, soy sauce, vinegar, and lime juice in a bowl.
- 7If using, add chopped green chilies to the sauce for extra heat.
- 8Once the chicken is carved, chop the meat into small pieces and mix it with the sisig sauce until well combined.
- 9Serve the roasted chicken sisig on a platter, garnished with additional green onions if desired.
Equipment
Roasted chicken is a beloved dish in Grenada, often prepared for special occasions and family gatherings. This method of cooking highlights the island's fresh herbs and spices, creating a flavorful centerpiece for any meal. Today, variations can be found globally, with each culture adding its unique twist, from herbs to marinades, making it a versatile favorite.
Ingredients
- ●whole chicken
- ●olive oil
- ●garlic
- ●fresh herbs
- ●lemon
- ●onion
- ●salt
- ●black pepper
- ●paprika
- ●carrots
- ●potatoes
- ●celery
- ●chicken broth
- ●butter
- ●bay leaves
- ●thyme
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Rinse the chicken under cold water and pat dry with paper towels.
- 3Rub the chicken with olive oil, ensuring even coverage.
- 4Season the chicken inside and out with salt, black pepper, and paprika.
- 5Stuff the cavity with garlic cloves, lemon halves, and fresh herbs.
- 6Place the chicken on a roasting pan, surrounded by chopped carrots, potatoes, and celery.
- 7Drizzle the vegetables with olive oil and season with salt and pepper.
- 8Roast in the preheated oven for 1-1.5 hours until the chicken reaches an internal temperature of 165°F (74°C).
- 9Baste the chicken with pan juices every 30 minutes for added moisture.
- 10Remove from the oven and let rest for 10-15 minutes before carving.
- 11Serve with roasted vegetables and pan juices.
Ingredient Alternatives
whole chicken
Healthier: skinless chicken parts
Cheaper: chicken thighs
Skinless parts reduce fat, while thighs are often more affordable.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier, while vegetable oil is more budget-friendly.
fresh herbs
Healthier: dried herbs
Cheaper: mixed Italian seasoning
Dried herbs are more shelf-stable and often cheaper than fresh.
butter
Healthier: margarine
Cheaper: oil
Margarine can lower saturated fat, while oil is generally less expensive.
Techniques
Equipment
Also Known As
Bangus Sisig, originating from the Philippines, is a delightful twist on the traditional sisig, which typically uses pork. This dish showcases bangus, or milkfish, marinated and grilled to perfection, then sautéed with onions, chilies, and a creamy dressing. It's often enjoyed as a bar snack or at festive gatherings, reflecting the Filipino love for flavorful, communal meals. Today, Bangus Sisig has gained popularity beyond the Philippines, with variations appearing in Filipino restaurants worldwide.
Ingredients
- ●bangus (milkfish)
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●mayonnaise
- ●soy sauce
- ●calamansi juice
- ●salt
- ●black pepper
- ●egg
- ●cooking oil
- ●lemon
- ●spring onions
Instructions
- 1Grill the bangus until cooked through and slightly charred, about 10-15 minutes.
- 2Remove the skin and bones from the grilled bangus, then chop into small pieces.
- 3Heat cooking oil in a skillet over medium heat.
- 4Sauté garlic, onions, and ginger until fragrant, about 2-3 minutes.
- 5Add the chopped bangus to the skillet and mix well.
- 6Stir in soy sauce, calamansi juice, salt, and black pepper; cook for another 5 minutes.
- 7Remove from heat and fold in mayonnaise until well combined.
- 8Transfer the mixture to a serving plate.
- 9Top with a raw egg and garnish with spring onions and lemon wedges.
- 10Serve immediately with rice.
Ingredient Alternatives
bangus
Healthier: tofu
Cheaper: mackerel
Tofu is a plant-based alternative, while mackerel offers a similar flavor at a lower cost.
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess.
calamansi juice
Healthier: lime juice
Cheaper: lemon juice
Lime and lemon juices are more accessible substitutes.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers provide crunch without heat, while jalapeños add spice.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup strawberries, hulled
- ●1 cup pineapple, cubed
- ●1 cup watermelon, cubed
- ●1 cup grapes
- ●1 banana, sliced
- ●1/2 cup honey (optional)
- ●1/2 tsp cinnamon (optional)
Instructions
- 1Prepare all the fruits by washing them thoroughly and cutting them into appropriate sizes for skewering.
- 2If using, mix honey and cinnamon in a small bowl to create a dipping sauce.
- 3Take a skewer and start threading the fruits onto it, alternating between different types for a colorful presentation.
- 4Continue adding fruits until the skewer is filled, leaving some space at the ends for handling.
- 5Repeat the process with the remaining skewers and fruits until all are assembled.
- 6If desired, drizzle the honey-cinnamon mixture over the skewers or serve it on the side for dipping.
- 7Arrange the fruit skewers on a serving platter and enjoy fresh.
Equipment
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