Tag: main course
Pique Macho
Pique Macho
Pique macho translates to “big portions;” and this is exactly that. This highly caloric meal can satisfy the mightiest of appetites of any stoner. Pique macho originated in Bolivia in the 70’s and has become one of their most popular and beloved dishes. It is said that a group of workers went to a restaurant in Cochobamba towards the end of closing. The chef put together all of the ingredients he had over a large amount of fries and told the customers to “Eat if you’re a man”(piquin machos in Spanish). So what all is in pique macho? Marinated sirloin, hotdogs, tomatoes, onions, jalapeños, hard boiled eggs; all over a mound of fries. It is then drizzled with mayonnaise and mustard. I chose to bake my fries instead of frying. Just trying to keep the calories under 3000. I recommend eating this meal no more than once a year if you are trying to live a long life.
Servings: 2
Ingredients
- 1 lb top sirloin sliced into strips
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp olive oil
- 4 hotdogs cut into 1” pieces
- 1 large jalapeños sliced
- 1 medium white onion sliced
- 1 large tomato sliced
- 2 hard boiled eggs quartered
- 1 lb french fries
- mayonnaise
- mustard
Instructions
- Marinate the sirloin with the garlic, cumin, salt, and pepper for 30 minutes.
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the hotdogs for 2 minutes. Remove from the pan.
- Add 2 tbsp of cooking oil to the pan. Sauté the jalapeños for 2 minutes.
- Add in the onions and tomatoes. Sauté for 2 more minutes.
- Add in the sirloin. Sauté for 4 minutes.
- Stir in the hotdogs and cook for 1 more minute.
Calamansi Chicken
Calamansi Chicken
While this isn’t technically authentic Filipino cuisine, that doesn’t mean that it’s not going to be anything short of deliciousness. This chicken is very much inspired by Chinese/American takeout sweet and sour chicken, orange chicken, and lemon chicken. The calamansi juice has become the main flavor component to the sauce, giving the chicken it’s Filipino twist.Calamansi are indigenous to the Philippines exclusively, hence why you’ve probably never have heard of or seen one. They look like a large lime with the interior flesh of an orange. They lack any type of sourness; almost similar to a pineapple in taste. You can find frozen canned calamansi juice at Asian markets or powdered extracts online.
Servings: 2
Ingredients
- 1 lb boneless skinless chicken thighs cut into 2” pieces
- 1/4 cup soy sauce
- 2 tbsp cooking wine
- 2 egg whites
- 1 tbsp cornstarch
- vegetable oil for frying
Calamansi Sauce
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 1 tbsp cooking wine
- 1 tsp sesame oil
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1/2 tsp crushed red pepper
- 1 tbsp cornstarch
- 1/4 cup water
Garnish
- sesame seeds
Instructions
- Marinate the chicken in the soy sauce and cooking wine for 30 minutes. Drain the excess marinade.
- Mix together the egg whites and cornstarch.
- Mix together the chicken with the egg white/cornstarch mixture.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add in the chicken in batches, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until golden brown and crispy.
- Drain the grease from the chicken on a wire rack.
- Mux together the sauce ingredients.
- Bring the sauce to a boil over medium heat and simmer for 15 minutes until reduced.
- Whisk in the cornstarch slurry to the calamansi sauce. Simmer for a minute until thickened.
Igado (Pork and Liver Stew)
Igado (Pork and Liver Stew)
Igado is pork and liver braised in vinegar and soy sauce with peas and bell peppers. It has similar flavor components and preparation as adobo; where you cook off the raw vinegar flavor without stirring for the first 5 minutes. While liver might be a turn off to some, I’ve always been a huge fan. Liver happens to be more nutrient dense than muscle meat; being high in vitamins A, D, E, folic acid, and iron. It also costs around $2/lbs. For the pork, I used pork sirloin. It is an inexpensive cut that is still tender. You can substitute pork shoulder or belly. While the dish traditionally uses beef liver, I chose to double up the pork love and use pork liver. It is slightly milder in flavor compared to beef. Make sure to cut both the pork and liver in equally sized pieces.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 1 large red bell pepper sliced into strips
- 1 lb pork sirloin cut into strips
- 1 medium onion thinly sliced
- 6 garlic cloves chopped
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 cup water
- 1/2 tsp cracked black pepper
- 3 bay leaves
- 1 lb pork liver cut into strips
- 1/2 cup peas
- salt to taste
Instructions
- Marinate the pork with the onions, garlic, vinegar, soy sauce, bay leaves, and black pepper for 20 minutes.
- Drain the marinade from the pork and save.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the red bell pepper for 1 minute. Set aside in a bowl.
- In the same pan, add in the pork and onions. Sauté for 5 minutes.
- Pour in the saved marinade. Simmer for 5 minutes without stirring.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 25 minutes.
- Add in the liver. Simmer uncovered for 5 minutes.
- Stir in the peas. Continue simmering for 2 minutes.
- Add in the bell peppers and season with salt. Cook for 1 more minute.
