DIFFICULTY: Easy

Makes 4 to 6 servings
Preparation and cooking time: 30 minutes


Ingredients:

Sisig:
Cooking oil for pan-frying
1 medium piece onion, minced
3 cloves garlic, minced
1 teaspoon ginger, minced
3 pieces siling haba, sliced
1 whole bangus, fried and flaked

Sauce:
Cooking oil for pan-frying
1 small piece red onion, minced
1 piece siling labuyo, minced
1/4 cup spring onion, minced
1 cup all-purpose cream
3 tablespoons mayonnaise
2 tablespoons water
2 tablespoons liquid seasoning
2 tablespoons calamansi juice
Salt and pepper to taste

Garnish:
Egg
Siling labuyo

Procedure:

Sisig:
1. Heat cooking oil in a pan over medium. Saute the onion until translucent. Add garlic and saute until golden. Add the ginger and siling haba and mix until fragrant.
2. Add the bangus and mix well. Set aside.

Sauce:
1. Heat cooking oil in a pan over medium. Saute the onion until translucent. Add the siling labuyo and spring onion and mix until fragrant.
2. Pour in the cream, mayonnaise, water, and liquid seasoning. Let it simmer for a few minutes.
3. Add the calamansi juice and season with salt and pepper. Mix just until incorporated then remove from heat.

Assembly:
1. In a hot sizzling plate, add the bangus sisig and pour in the sauce. Add raw egg in the middle and siling labuyo. Mix to cook the egg and serve.

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