Squid Sisig

Squid sisig. Photo by stu_spivack

Its Holy week and if you're craving the ever famous sisig of the Philippine Islands, then try this sisig using squid. You will still be enjoying the same sizzle plus still abstaining from meat.

Ingredients:

1 kilo Squid

Ginger

2 Big Onions

Chilli Peppers (red or green)

Salt and Pepper

2 tbsp corn oil

Calamansi juice (lemon juice)

Procedure:

1. Grill the squids, remove the plastic of the squids after they are grilled.

2. Chop the squids and set aside.

3.Chop Onions, ginger and chillis.

4. In a pan put oil and saute' onions and ginger then add the chopped squids with calamansi juice, salt and pepper. 

5. Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

Beef Sisig

Beef Sisig. Photo by besighyawn

Sisig is normally consistent with pork. History even points out its origin in Angeles City, Philippines. Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974. Cunanan's trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar,calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination,green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa't baboy, among others.
Here is the queen of sisig herelf Lucia Cunanan fondly knowns as Aling Lucing , talking about how sisig came about.

For those icky with using porks ears, snout and brain as part of their recipe, beef is a good alternative among others.

Ingredients:

1 pound of sirloin or rib-eye beef

onion 

dash of soy sauce

lemon juice or calamansi

1/4 cup vinegar 

2 big jalapeno peppers or siling labuyo

egg (optional)

Procedure:

1. Option A

• Put beef in the oven at 350 degrees fahrenheit (175 deg C) and cook it for an hour. 

    Option B

• Boil beef in water with salt and pepper plus onion wedges. Cover and let boil for an hour. Then grill.

2. Chop up the onion and jalapeno peppers into small pieces.

3. Likewise, chop the beef into bite sized pieces.

4. In a heated pan, saute onion and beef. 

5. Add in vinegar, dash of soy sauce for coloring plus salt and pepper to taste.

6. Toss in jalapeno peppers and serve immediately while warm.

For additions: If using sizzling plate, you can crack an egg on top and mix together with calamansi or lemon juice. 

For pork sisig recipe, click here.