The original ingredients were adapted from a restaurant I frequently visited in the Bay Area. I would often purchase the garlic spread by the pint so I can enjoy it at home. For many years now I have learned to perfect the recipe in order to differentiate from the original…thus making it my own.
Good to be back home at my little corner in the kitchen. Visited mom for a few days at our old neighborhood in Brentwood, California and ate like there was no tomorrow. Although back in my cozy kitchen cove, I was not quite ready to dive into the chopping board yet, so I whipped up something quick and easy for dinner. If you recall my baked tortilla chips and dip(s) post on Superbowl Sunday–where I mustered a variety of seasonings for the baked tortillas, last night’s Bacon & Four-Cheese Tortilla Chips with Chunky Guacamole topped with homemade Crispy Bacon Bits dinner made for a wondrous evening of light snacking, yet was filling enough to satisfy my family’s hungry palettes.
Thus, without further delay, below is my rendition of homemade guacamole, chunky style!
For the love of ‘Sisig’…a Filipino cuisine, considered mainly in our culture as a side dish, or even a snack…along with a bottle of ice-cold beer 😉 The word ‘Sisig’ refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice (kalamansi) or vinegar, then seasoned in salt, pepper and other spices.
What I made for you is Sizzling Pork Sisig alongside Indian Basmati Rice with a vinegar and chili pepper-based dip for the pork. An easy and versatile recipe you can make, as well!
Born and raised in the Philippines, until the age of 8, I was familiar with seeing unripe mango eaten with bagoong, fish sauce or with dash of salt. It was also a staple for making juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. These are my experiences with mangoes. Although not quite my choice of fruit to pick up at the market when in season, I may have found my niche with mangoes by making them into a refreshing salad. This recipe happens to represent a menagerie of my favorite herbs and vegetables alongside it. The versatility of this salad are endless–have it as is, serve it with grilled steak, fish, BBQ, chicken; use it as a salsa for tortilla chips, etc.
I was really in a mood for cooking another authentic Filipino dish. So for dinner the other day I made a combination of two of my favourite components (or dishes) and blended the two together making one scrumptious entrée.