CEBU, Philippines - "FOOD," the largest-selling culinary magazine has just turned sweet 16!
Try its recipe for a very decadent Chocolate Orange Mousse Cake made by Pastry Chef extraordinaire Jacqueline Ang Po. See their annual 50 Best List covering everything they love about food-from books, meals, restaurants and people we adore. The FOOD team also reveals their delicious confessions in Guilty Pleasures. Learn more about molecular gastronomy as they feature top modernists chefs, Ryan Clift and Jose Luis Gonzales and their brilliantly flavored creations. Read the desert adventure to amazing Dubai and discover their incredible fare. Take a relaxing trip to Tagaytay in Food Tour and remember the nostalgic flavors of the city. Also, check out Home Basics for tips on how to create beautiful party set-ups and make your baon bento-style. Be sure to try out the 35 kitchen-tested recipes and monthly menu guide in the pages of your favorite culinary magazine FOOD. (Contributed)
SISIG
Ingredients:
300 g pork cheeks, simmered and tenderized
100 g pork liver
8 ml Knorr Liquid Seasoning
8 g Knorr Lime Powder
18 ml Knorr Liquid Seasoning
40 g white onions, chopped
2 g red chili or finger chili, chopped, optional
40 ml Lady's Choice Mayonnaise
4 pcs eggs, optional
Procedure:
1. Season pork cheeks and liver with Knorr Liquid Seasoning. Grill until all sides are crisped. Mince grilled pork cheeks and liver and place in a bowl.
2. Season with Knorr Lime Power and Knorr Liquid Seasoning.
3. Add chopped onions and red chili or finger chili.
4. Serve on a sizzling plate topped with Lady's Choice Mayonnaise and egg if desired. (Source: Power to the Caterer, Your Key to Catering Success by Unilever Food Solutions)