Chef Marky

Miso Sinigang Mackerel Using @Mega Mackerel in Natural Oil Panalong recipe lalo na ngayon leten season, perfect ang Mega Mackerel na pamalit sa meat dahil Mmmalamn to, MMMalinamnam at Mmmasarap! Me big chunks pa at buong buo, panigurado Mmmaraming ways para iulam. Napaka versatile talaga! #chefmarky #gripostock #MegaMackerel #iMegaMackerelNa #SwapSaMeatRecipe

Around The Philippines in 82 Dishes 8th Dish: Mt. Province - Pinuneg INGREDIENTS: Giniling na Laman loob ng Baboy - 1/2 kg Bulaklak ng Baboy - 150g Garlic - 1 whole Red Onions - 2 pcs Salt - pinch Pepper - pinch Pigs Blood - 150ml Vinegar - 20ml Pigs Small intestine - casing Gripo stock - 250ml Cooking oil - 3 Tbsp PROCEDURE: 1. Prepare the ground innards of Pork. 2. Chop the Pork Intestines and mix with the innards. 3. Chop garlic and onions. Add to the meat mixture. 4. Season with salt and pepper. Mix well. 5. Add the pigs blood. 6. Add the vinegar. 7. Mix well. 8. Prepare the pigs small intestine. 9. Fill up the sausage casing. 10. Tie the ends. 11. Boil the blood sausage for 20 minutes. 12. Strain and ice bath. 13. Pan fry the blood sausage. 14. Serve with sawsawan. #chefmarky #gripostock #aroundthephilippinesin82dishes #MountainProvince #Cordilllera #Pinuneg #BloodSausage #Sausage

Alam ko gusto mo ng Cast Iron pan! Iba ang dating pag ito ang kawaling pinaglulutuan mo, Kaya kung ako sayo bili ka narin ng 3pc. Pre-Seasoned Cast Iron Skillet ng WOK BANG Napaka versatile, durable, long lasting and affordable nito. Kaya ano pa hinihintay mo. Order na!! P.S: isa ito sa mga gusto namen mga Dad’s. Kaya bili na, perfect gift ito for Father’s Day! #chefmarky #gripostock #wokbang #wokbangph #castironpan #castiron #pan @wokbangph

Around The Philippines in 82 Dishes 9th Dish: Ifugao - Wat Wat INGREDIENTS: Liempo (whole) - 1.5 kg Salt - pinch Gripo stock - 2 Liters Bituka ng baboy - 150g Maskara ng baboy - 200g Liquid seasoning - 3 Tbsp White Onions - 1 whole Pepper - pinch PROCEDURE: 1. Cut the potk into desired sizes. 2. Place in a pot, fill with water and season with salt. 3. Boil until tender. 4. In a separate pan, slowly cook the pork intestines. 5. Slice the boiled pigs face, and saute together with the intestines. 6. Season with liquid seasoning and pepper. 7. Add the onions and saute. 8. Serve with rice. #chefmarky #gripostock #aroundthephilippinesin82dishes #Ifugao #WatWat

Around The Philippines in 82 Dishes 11th Dish: La Union - Halo Halo de Iloko INGREDIENTS: Buko - trimmed Gatas ng kalabaw - 40ml Egg yolk - 1 pc Pandan - 3 leaves Ugoy crackers - 20g Giniling na bigas - 1 Tbsp Nata de coco (red and white) - 20g each Sago - 10g Honey - 1 Tbsp Ube/Cam-Ube - 3 Tbsp Creamed corn - 2 Tbsp Ice - Shaved Cheese - 10g Ube Ice cream - 1 scoop PROCEDURE: 1. Prepare the buko, trim and separate the juice from the meat. 2. Prepare the Yema pandan. Boil the gatas ng kalabaw together with one egg yolk and pandan. 3. Grate the buko meat inside the buko. 4. Add the ugoy crackers. 5. Add the giniling na bigas. 6. Add the creamed corn. 7. Add the nata de coco. 8. Add the sago. 9. Add the cam-ube. 10. Add the shaved ice. 11. Add the yema pandan. 12. Add the honey. 13. Add the ube ice cream. 14. Finished with grated cheese on top. 15. Serve. #chefmarky #gripostock #aroundthephilippinesin82dishes #LaUnion #HaloHalo #dessert