The fat you cook the rice with can be lard, rendered chicken fat, or cooking oil. Put 45ml (3tbsp) of oil (or lard, or fat from cooking the sisig) in a wok, add the garlic and heat over a low ...

One of my favourite dishes is sisig, made with chopped pork, onions and chillies, and served with vinegar and/or fresh calamansi to add a sharp flavour that balances the fattiness of the meat.

Good Taste celebrates foodmakers in the Bay Area. ( RIP to generous local food legend Charles Phan .) Today, we’re ...