walang kadaladala

Ewan ko kung bakit ako napadpad sa website ni anak ni kulapo. Basta ang alam ko tinamad akong pumasok dahil tamad akong tao, madilim kc tapos umuulan tapos traffic tapos nabasa yung uniform ko na hindi natuyo dahil nilabhan kagabi. So andito ako ngayon sa haybol nagread ng mga ginawa ko sa wordpress. Tapos inedit ko yung blogroll ko tapos ayun biglang sumulpot yung website ni kulapo tapos nakita ko yung

Sikatchupoy si BURAOT Contest!

so sabi ko baka sakali, eh tumataya nga ako sa lotto dito pa. So ayun sali nga ako ngayon kayo baka gusto nyo sumali, magpauto sa pakulo nitong taong ito. Anyways kailangan daw may mapili akong article, so ginalugad ko ang site nya, nang bigla akong antukin kaya pinili ko na lang yung powder and lotion, nakakarelate kasi ako eh dati… hehehe. Pero ngayon gud boy na ako sansuwi na ako ngayon eh, nga pala babatiin ko nga pala ang aking asawa ng Happy Fourteenth monthsary mahal. Saka sa tatay ko na nasa Zambales ngayon eh Ingat kayo jan ha. Anong number na nga uli ako sa instructions ni buraot, w8 lng babasa muna ako… After 10 mins, nagsaing pa kasi ako dahil magtatanghalian na, mapapalo na naman ako ng nanay ko. Bale nasa # 4 na ako kabit ko daw ito…

www.kopongkopong.com

tapos ayan may title na ako para sa #5. So hihintayin ko na lang ang bunutan, televise kaya ito? anong channel kaya gagawin? ask ko na lang cguro sa comment box ni buraot….

Sisig

San ba talaga eto nag-originate? San ba matitikman talaga ang pinakamasarap na sisig? Paano ba magluto nito?

Madalas karinderya lang nakakainan ko nito at paminsan minsan sa sisig hooray, dito sa amin may sisig na inihaw na baboy. So hinanap ko at ginalugad ang mundo ng internet at eto ang aking nalikom. tsedeng!!!

Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers.

The dish is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base in Angeles City, Pampanga. Pig heads were cheaply purchased since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Lucia “Lucing” Cunanan (1927 or 1928 - April 16, 200 was a Filipino restaurateur credited in some quarters as having invented or re-invented sisig, a popular Filipino dish. The Philippine Department of Tourism has acknowledged that her Aling Lucing’s restaurant had established Angeles City as the “Sisig Capital of the Philippines” in 1974. Cunanan’s trademark sisig was started in the mid 1974 when she served a unique blend or concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and more likely served in sizzling plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa’t baboy, among others

Preparing sisig comes in three phases: boiling, broiling and finally frying. For example a pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon (pork cracklings), pork or chicken liver, and even mayonnaise. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu.

SISIG RECIPE

Ingredients:

1 1/2 kilo Pork head
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

Procedure:
1. Boil pork head until tender.Then remove hair
2. Take out all the meat and dice.
3. In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
4. Season with liquid seasoning, black pepper, and brown sugar.
5. Pour in beef stock and cook until meat is tender and starts to oil again.
6. Put mayonnaise (depends na sa iyo yan), add minced chili pepper last.
7. Serve on a sizzling plate.

pag hindi sukat sa panglasa ninyo, dagdagan nyo na lang kung ano ang kulang. Try and try, coz practice makes perfect but nobodys perfect so why practice.

Branches of Sisig Hooray: Shopwise (Cubao), Katipunan, Market! Market!, Ever Gotesco (Ortigas and Commonwealth), Star Mall, Sta. Lucia, Marikina Riverbanks, Puregold (Shaw Blvd. and Pasig), Metro Point Pasay Taft, LRT Recto, and Metropolis Alabang

luksong tinik

Ang Luksong Tinik ay isa sa mga popular na larong Filipino, na nilalaro ng dalawang koponan na may parehas na bilang. Ang bawat koponan ay mamimili ng pinuno na malimit na kakayahang pinakamataas tumalon sa grupo, na kung tawagin ay “Nanay”.

Makatapos mamili ng “Nanay”, at mamili kung sino sa dalawang koponan ang mag-uumpisa ng laro. Dalawang manlalarong magkaharap ang pagdirikitin ang kanilang mga talampakang ang magsisilbing“tinik”. Magsisimulang magsipagtalon ang bawat miyembro ng kabilang koponan sa ”tinik”, hanggang makatalon ang huling kasapi. Kung sakali’t walang tumama sa “tinik” ay daragdagan ang pagpapataong ng mga kamay hanggang tumaas ang tinik.

mula sa wikifilipino