Experiment #3 Sigsig

As some of you know, I'm Seventh-Day Adventist and I generally don't eat pork but the other half loves the stuff.  When I have a chance, I'm trying this with thinly sliced meat.  This time we used pork belly.  
  
Ingredients
Pork belly or any other meat
Salt and Pepper to taste
Limes
Onions
Garlic

 
First we seasoned the meat with salt and pepper.  Deep fried the pork and than my other half chopped it up.  While that was being chopped up, I sauteed minced garlic and onions until it was tender.  I put the meat back into the pan and let it soak the flavors from the garlic and onions.  Once the meat, garlic, and onions was well mixed lime juice was sprinkled to taste on top.  This recipe was taken from other recipes and I picked the different aspects I liked.  I would like to try soaking beef in pineapple juice next time.  The other recipes would have liver but both of us are not a huge fan so we just didn't include it.




 Joy-Joy
 

Tasting

Last night we decided to have a tasting at my friend's Christianne's house and invited everybody.  We didn't realized until it was too late that the Pac-man fight last night.  We are so sorry we missed the fight but we had some great company and food.  We cooked everything on our menu.  Well almost everything :D   Thank you to everybody that came last night.

Joy-Joy

Experiment #2 Longoniza

I have found multiple versions of Longoniza.  One problem we had was the lack of sausage casing and the thingie to insert the mixture into the casing.  So I went on a hunt for skinless longoniza.  The recipes I found range from including worshersire sauce to recipes that doesn't include sugar.  I picked certain aspects of each recipe I found and went with it.  If I had a meat grinder, I would use pork shoulder with a good amount of pork fat to add a better taste but this worked really well


Ingredients
1.5 lb ground pork
5 cloves garlic
1 cup brown sugar
1/2 cup vingar
salt (to taste)
pepper (to taste)
bread crumbs (just enough to bind)

1. Mix all the ingredients into a bowl. 

2. Take a small portion of the meat mixture and roll them out.

3. Finally fry them in a skillet with a little bit of oil.

4. Cook until the meat is throughly cooked.

Adjust the recipe as you like :D

Experimenting

Before I started this blog, I started collecting recipes from other blogs.  So hopefully every week I will be able to post a new recipe I tried. 

The first experiment was San rival.  I tried making this prior but I wasn't too happy with it.  I found another recipe off of the I Can Do That blog.  The outcome was ok but I wasn't able to remove the layers of cake from the wax paper that well. 

Here is the recipe:

Meringue

5 egg whites
1 cup sugar
1 1/2 cups chopped cashew or almonds
1/2 tsp vanilla extract

Beat the egg whites until stiff. Add the sugar gradually, continue beating. Fold in nuts and vanilla. Divide mixture into 4 - 5 very thin 9 inch rounds.* Bake in a 350F oven until golden brown. Turn off oven, leave in the oven for total of 2 hours.

Filling

1/4 cup water
2/3 cup sugar
5 egg yolks
1 cup butter, room temperature
1/2 cup chopped nuts

Boil water and sugar until it spins a thread. Pour mixture gradually over well beaten egg yolks and continue beating until thick. Transfer to a bowl and chill in the fridge for an hour. Cream butter then add the well chilled egg mixture. Fill layers, sides and top of cake. Sprinkle nuts all over. I freeze mine for 3 hours before slicing and leave leftovers in the freezer.

A tip I should have used

*I do not bake these in cake pans. Using an 8 or 9 inch cake pan as guide draw 2 rounds with a pencil on a piece of parchment to fit a large cookie sheet without sides. You will need 2 to 3 sheets of parchment. Flip the paper so that pencil mark is facing pan. Using the round shapes divide mixture equally, spread and smooth with an icing spatula.

**After turning the oven off, leave meringue for 1 hour, remove from oven, touch the surface if dry, turn paper meringue side down on a clean surface and carefully peel paper. Turn meringue bottom side up, still on paper return to oven and leave another hour to dry. There, no more sticky meringue and it will turn out super crispy.


Maybe I'll try it again but properly :D