Happy Hour

September 11, 2019
Tahong Sisig

Makes: 3-4 servings
Preparation and cooking time: 1 hour


Sisig Meat:
2 kilos fresh tahong, washed and cleaned
Water, hot
Salt, to taste
2 pieces ginger, thumb-size, sliced thinly
6 pieces siling labuyo, chopped and divided
1 piece tofu, firm, cut into small cubes
Oil, for frying
¼ cup butter
¼ cup garlic
¾ cup red onions
2 pieces siling haba, chopped
1/4 cup soy sauce
1/8 cup calamansi juice
Ground black pepper, to taste

Sisig Toppings:
3 tablespoons butter
2 tablespoons garlic, minced
1/4 cup green onion, minced
1 cup broth from boiling tahong
Salt, to taste
Ground black pepper, to taste
½ cup cream
1 tablespoon calamansi juice
1 egg
2 tablespoons Japanese mayonnaise


Sisig Meat:
1. Scrub and brush the tahong well under running water and remove their beards.
2. In a large pot, place tahong, ginger, siling labuyo, salt, and enough water to cover everything. Cook until the shells open. Set aside broth. Remove mussels from shells and roughly chop.
3. In a pan, fry tofu until golden and crispy set aside.
4. In another pan, saute onion, garlic, siling labuyo, siling haba, and chopped tahong in butter and oil for a few minutes. Add fried tofu, soy sauce and calamansi juice and continue cooking. Season with ground black pepper and salt if necessary.
5. Strain the sauteed broth from the meat and set aside in separate containers.

Sisig Sauce:
1. Heat up the sizzling dish.
2. In another pan, make the sauce. Saute garlic and green onions in butter and add broth from boiling tahong and sauteeing tahong. Season with salt and pepper as desired. Mix in cream and calamansi juice until well combined. Simmer for a few minutes.
3. Place tahong sisig onto sizzling plate, and pour over sauce. Place a raw egg on top, sprinkle with spring onions, and a drizzle of Japanese Mayo.

Liked this shellfish take on a sizzling favorite? Also try our Tortang Talong Sisig.