Dinakdakan #FilipinoFoodsPhilippines

Dinakdakan #FilipinoFoodsPhilippines

This recipe is an appetizer and good for white rice as accompaniment.

Ingredients:

Pork’s parts of your choice:

• ear (preferred)
• nape or batok in Filipino (preferred)
• togue
• liver
• small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Procedures:

1) Parboil pig's parts. Strain and broil or grill.

2) Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl.

3) Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Note:

• If pork's brain is not enough or not available, you may use mayonnaise as a substitute.

• Boil the brain in vinegar and same vinegar that you will use in the recipe.

For better result, marinate meat in soy sauce and calamansi before grilling. Also, better to choose pork's part with less fat.

Kilawing Tanguige (Sea Bass) #FilipinoFoodsPhilippines

Kilawing Tanguige (Sea Bass) #FilipinoFoodsPhilippines

A good way to eat as an appetizer or you can use as a side dish.

Ingredients:

1 kilo sea bass (tanguige); skinned and cut in cubes
1 cup white vinegar
5 tablespoons kalamansi or lemon juice
1 onion; minced
3 tablespoons ginger; minced
3 chili pepper; sliced in strips
Salt and pepper to taste

Procedures:

1) Marinate tanguige in vinegar for 1 hour.

2) Drain, then add kalamansi or lemon juice, onion, ginger, and chili pepper.

3) Season with salt and pepper according to taste.

4) Chill in the refrigerator before serving.

Note: You can add coconut milk if you like. The vinegar must be of good quality.