Sizzling Sisig Recipe

Oct 15, 2014 09:36 PM EDT | By Arlene Cruz

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Meaty, tangy, crispy. Sisig is a simple yet unique Filipino recipe gaining popularity in the United States and in other countries. Anthony Bourdain, a reckoned chef celebrity and fearless food lover describes the native Filipino dish as a 'perfect beer match.'

But more than a beer match, the dish is also ideal with rice, or can be prepared as a 'sisig roll' dish. Sisig originated in Pampanga, Philippines, which means 'to snack with something sour.'

Today, one of the well known food trucks in the US known as 'Señor Sisig' is gaining popularity in San Francisco Bay area with their line of Filipino-Mexican fusion Sisig menu. Sisig Taco, Señor Sisig Burrito, Califonia Sisig Burrito, Sisig Fries, Sisig Nachos, Sisig with steamed rice, Sisig salad and Tocilog Burrito are well loved by Californians and food aficionados.

The native Filipino recipe has gone a long way and has evolved in years. If you're curious how to cook this mouth-watering dish, here's one of the many ways on how to prepare:

Ingredients:

1 kilo chicken fillet (Can be replaced with Tofu for Vegetarians or Pork Meat)

300 grams chicken liver

3 gloves garlic, chopped

4 pieces green chili, chopped

2 tablespoons oyster sauce

2 onions, chopped

3 tablespoons soy sauce

1 tablespoon olive oil

Salt and pepper to taste

calamansi

3 pieces red chili pepper, chopped (optional)

1/2 tablespoon mayonnaise (optional)

1 raw egg (optional)

Direction:

Part 1

In a large bowl, season the chicken fillet and liver with salt and pepper.

Put the pan over medium heat and fry the fillet and liver until golden brown.

Set the mixture aside then chopped into small pieces.

Part 2

In a pan, saute garlic and onions.

Add the chicken fillet and liver while crushing the liver while cooking.

Add chopped chili pepper, oyster sauce, soy sauce, and ground pepper.

Stir fry until the mixture has blended well. Add mayonnaise.

Transfer to a sizzling plate and add fresh egg on top before serving with lemon.

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