Saturday, August 14, 2010


I went to the Pistahan @ Yerba Buena Garden in San Francisco. A FANTASTIC FESTIVAL OF FILIPINO CULTURE AND CUISINE. It is  the largest celebration of Filipino art, dance, music and food in the Bay Area. It is annually held on 2nd weekend of August. While I walked around the festival, I noticed many attendees eating Sisig. After walking a few more minutes, I noticed a taco truck with a long line outside waiting to order. My eyes got big when I saw the sign - Senor Sisig! I've heard of this food truck on the radio and read about it on a few food newspaper article/blog in the bay area. I walked towards it and checked out the menu. They serve the Sisig with nachos, in a taco and with fries! I was very surprised that they don't serve it with RICE!!! I didn't bother ordering any. I like my Sisig with rice.

I then walked over to the other food booths and 2 more vendors serves the Sisig and with rice. But, I still didn't buy any because I didn't want to pay $6.00 for a small portion of meat and rice. So when I was on my way home, I stopped by the store and bought ingredients for Sisig and decided to make my own! This is actually the first time that I have prepared this dish and I'm very happy with my own creation.


6 pieces of Lean Pork Chop (no skin / 1/2 inch thick)
6 tablespoon of butter
5 green chili peppers (finely chopped)
1 large white onion (finely chopped)
3 cloves of garlic (finely chopped)
1/2 lemon
1/4 cup soy sauce
1/4 cup white vinegar
salt and pepper for seasoning the meat


Heat a large frying pan and add and melt 4 tablespoon of butter. Season the meat with salt and pepper on both side. Pan fry the meat 3 at a time, about 3 minutes each side or until the meat is no longer pink inside. After the meat is done, put on a plate and let it cool. While the meat is cooling, finely chop the onion and pepper. Then, finely chop the meat. Turn the stove back on and melt remaining 2 tablespoons of butter. Add the garlic and brown it for 1 minute. Add the chopped meat, vinegar and soy sauce, stir on high heat and cook for about 3 minutes. Turn off stove and add the chopped onion and chili pepper. Mix well and add the juice of the 1/2 lemon. Serve with hot steaming rice!

Sunday, August 8, 2010

White Russian Cupcakes - For Adults Only!

I have been watching too many cupcake shows on TV and it has inspired me to try and bake some of the new flavors I have seen and read either via the web from bloggers or via the food channel networks. Here is my first try of a new flavor that attracted me from a website. This is my husband's favorite cocktail drink. This is the first drink that he orders whenever we go out to have a drink.

I followed the recipe step by step except I doubled the Kahlua in the icing mixture. My husband loved them!!!



18 1/4 ounces yellow cake mix
3 1/2 ounces vanilla instant pudding mix
1 cup vegetable oil
3/4 cup whole milk
4 large eggs
1/4 cup vodka
1/4 cup Kahlua, plus
2 teaspoons Kahlua, divided
1 teaspoon pure vanilla extract


1 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons Kahlua
2 tablespoons semisweet chocolate, shavings



Preheat oven to 350°F and line 24 cupcake cups with paper liners. Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes). Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua. Remove cupcakes from pans. Place on wire rack to cool.


Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar and 1 tablespoon Kahlua. Beat the cream on high speed until stiff peaks form, 1-2 more minutes. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate shavings or powdered cocoa.