sisig

Fried Oyster Sisig

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Ingredients:
1 kilo oysters
5 gloves garlic, minced
3 onions, chopped
3-5 red hot chili(labuyo), chopped
1/2 cup cornstarch
1 raw egg, beaten
1/2 cup butter
salt and pepper to taste
3 tablespoons soy sauce or liquid seasoning
1 small green bell pepper, chopped into small pieces
3 tablespoons mayonnaise(optional)
4-5 pieces calamansi
1 raw egg (optional)

Procedures:
Part 1
1. In a bowl, combine cornstarch, salt and pepper.
2. Dip oysters on beaten egg then dredge with cornstarch mixture.
3. In a pan, heat oil and fry coated oysters for 5 minutes or until colors turn to golden brown.
4. Drain on paper towel. Set aside.

Part 2
1. In a pan, melt butter then saute garlic and onions.
2. Add fried oysters, liquid seasoning, ground pepper, bell pepper, chili and mayonnaise. Mix well.
3. Transfer to sizzling plate, serve with calamansi. Done

Sizzling Crispy Sisig

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Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
1/2 cup butter
1 cup onion, minced
3 gloves garlic, crushed
3-4 chili hot peppers(siling labuyo), seeded and chopped
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise
2 pieces bay leaves
1 teaspoon salt
1 teaspoon peppercorn
1 teaspoon ground pepper
4-5 pieces calamansi
crushed chicharon(optional)
1 raw egg(optional)

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, salt and peppercorn.
2. Pour pineapple juice and water enough to cover the meat, simmer for 40 minutes or until tender. Drain.

Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.

Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver, crush the liver while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped chili, soy sauce, ground pepper and mayonnaise. Mix well.
5. Transfer to sizzling plate, add raw egg and crushed chicharon on top. Serve with calamansi. Done

Quick and Easy Tahong Sisig

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Ingredients:
2 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1 red onion, minced
2-3 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
1-2 raw eggs (optional)

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Chop and set aside.

Part2
1. In a pan, melt butter the saute garlic and onion.
2. Add mussels, green chili, and labuyo then season with paprika, salt and pepper.
3. Transfer into hot sizzling plate then add egg on top.
4. Toss and serve immediately.

Sizzling Tofu Sisig

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Ingredients:
400 grams firm tofu, cut into cubed
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped (optional)
1 medium sized yellow onion, finely chopped
1 tablespoon butter
Cooking oil for frying
1-2 pieces bird’s eye chili

Sauce:
1/4 cup Mayonnaise
1 tablespoon liquid seasoning
1/2 teaspoon onion powder
1 tablespoon lemon juice

Procedures:
Part 1
1. In a bowl, combine sauce ingredients and set aside.

Part 2
1. In a frying pan, heat oil then fry tofu until light brown. Drain and set aside.

Part 3
1. In a pan, heat 2 tablespoons oil then saute onion and bell pepper.
2. Add fried tofu and stir cook for a minute.
3. Add 1/2 of sauce mixture then stir cook for another minute.

Part 4
1. In a hot sizzling plate, melt butter then transfer tofu mixture.
2. Add remaining sauce mixture then toss.
3. Topped with bird’s eye chili then serve hot immediately.

Tahong Sisig

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Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1/4 teaspoon paprika
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 red onion, minced
1 tablespoon mayonnaise
1 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
2 tablespoons olive oil

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.

Part2
1. In a pan, heat oil the saute ginger and garlic.
2. Add mussels then season with paprika, lemon juice, salt and pepper.
3. Turn off the heat the transfer to mixing bowl.
4. Add onion, mayo and chili. Toss and serve.

Bagnet Sisig

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Ingredients:
250 grams cooked bagnet, chopped (check bagnet recipe)
1 onion, finely chopped
2 red chili(labuyo), chopped (optional extra spicy)
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
1 raw egg (optional)
calamansi for garnishing

Procedures:
1. In a iron pan, heat oil then saute onion.
2. Add bagnet and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add red and green chili then stir cook for a minute.
4. Transfer to hot sizzling plate then top with raw egg. Serve immediately with calamansi.

Sizzling Lechon Sisig

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Ingredients:
250 grams leftover lechon, chopped
1 white onion, chopped
1 red/green bell peppers, chopped
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
cooked sunny side up egg(optional)
calamansi for garnishing

Procedures:
1. In a iron pan, heat oil then saute onion and bell peppers.
2. Add lechon and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add green chili then stir cook for a minute.
4. Transfer to hot sizzling plate. Serve immediately with egg and calamansi.

Easy Tuna Sisig

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Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Pork Sisig Kapampangan

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Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver (optional)
4 tablespoons butter
3 pieces onion, minced
1 thumb-sized ginger, grated
3-4 chili hot pepper(siling labuyo), chopped
3 green chili (siling haba), chopped (optional)
3 gloves garlic, crushed
3 pieces bay leaves
1 tablespoons rock salt
1 teaspoon peppercorn
4 tablespoons vinegar
salt and pepper to taste

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, rock salt and peppercorn.
2. Pour enough water, simmer for 1 hour or until tender. Drain.

Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.

Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver then crush while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped green chili and hot pepper,
5. Season with vinegar, salt and ground pepper. Mix well.
6. Stir cook until the sauce thickens. Serve.

Chicken Sisig

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Filipino Style Recipe: chicken sisig is another variety of Filipino sisig that usually served as finger food(pulutan). Normally the chicken fillet and liver comes fried then chopped into small pieces. Stir fry soy sauce, oyster sauce, salt and pepper. Stir fried until the sauce is absorb then add green chili and transfer to sizzling plate with egg and calamansi.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-30 minutes
Good for 4-5 persons

Ingredients:
1 kilo chicken fillet
300 grams chicken liver
3 gloves garlic, chopped
2 onions, chopped
4 pieces green chili(siling haba), chopped
1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
Salt and pepper to taste
calamansi
3 pieces red chili(siling labuyo), chopped(optional)
1/2 tablespoon mayonnaise(optional)
1 raw egg(optional)

Procedures:
Part 1
1. In a bowl, season chicken fillet and liver with salt and pepper.
2. In a pan, heat oil then fry fillet and liver until color turns to golden brown.
3. Let it cool then chopped into small pieces. Set aside.

Part 2
1. In a same pan, heat oil then saute garlic and onions.
2. Add chicken fillet and liver, crush the liver while cooking.
3. Add chopped chili, soy sauce, oyster sauce and ground pepper. Mix well.
4. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well.
5. Transfer to sizzling plate and add fresh egg on top then serve with calamansi. Done