This month’s Kulinarya theme “Sisig”
Sisig is one famous Filipino appetizer which is enjoyed with either an ice cold beer or coke. After a days work my friends and I would share a plate of sizzling sisig and laugh out our daily stress in life.
I can’t remember the last time I made sisig, but whenever I do I always use pork ears & liempo. For this month’s challenge I’m making a healthier version using fish – bangus (milkfish). I prepared 2 kinds of sisig (pork ears & fish) for dinner but the boys preferred the fish version.
You need to cut your bangus butterfly style, season with salt and pepper and fry it to crisp. Remove bones from fish and shred/mince/chop meat. Once that’s complete let’s get on to making Sisig.
1 large Bangus, fried and minced
1 medium Onion, minced
2 tbsp Soy Sauce
4 cloves Garlic, minced
1/3 cup each of Red & Green Bell Pepper (Capiscum), diced
1 tbsp Lemon juice
1/3 cup Mayonnaise
1 tbsp Oil
1 birds eye chili (optional)
Salt & Pepper
Saute garlic and onion till translucent.
Add bell pepper, fish, chilli, and lemon juice.
Turn off heat and add mayonnaise and mix.
Taste and season with salt & pepper according to you taste.
Check out what my fellow Kulinarya members prepared for this month’s challenge
- Crispy Pork Belly and Beef Tendons
- Sisig Style: Roasted Turkey Drumsticks with Smoked Bacon & Pork
- Bangus Sisig
- Squid Sisig
- Sisig Pampanga
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
If you’re intrested in joining our Kulinarya Club, please feel free to drop by our blogs and leave a note. We would love to hear from you.