Recipe #011: Bangus Sisig

Ingredients:
1 kg of boneless milkfish (bangus), butterfly cut

2 pcs medium onion, minced

1/2 cup soy sauce

1/2 cup vinergar

3 cloves of garlic, minced

2 pc chili (optional)

raw egg (optional)

salt and pepper

calamansi

aluminum foil

Procedure:
1. Marinate the fish into soy sauce, vinger and garlic for about 1-2 hours.

2. Wrap the milkfish in aluminum foil and grill until half cook.

3. Cut the fish into small (tiny) pieces.

4. On a separate pot, saute the onion until half cook.

5. Add the bangus chunks and put some of the marinade sauce and let is simmer.

6. Add salt and pepper to taste.

7. Pour in sizzling plate and garnish with egg (optional) and calamansi.

8. Server hot. Enjoy!

Recipe #004: Sizzling Sisig

Ingredients: 
2 pcs medium onion, minced
2 pcs bay leaves

3 pcs chilli pepper, chopped (optional)
1/2 pig's face
1/2 kg chicken liver

1/2 cup soy sauce

salt

pepper

cooking oil for deep frying


Procedures:
1. Pour the water into a pot and bring to boil.

2. Add salt and bay leaves.

3. Put the pig's face and wait to simmer for 40 minutes.
4. Remove pig's face from the pot.

5. Once the pig's face is dry, deep fry it.
6. Chop the pig's face into small pieces.

7. In a separate pan, boil the chicken liver in soy sauce.

8. Crush the chicken liver into the soy sauce.

9. Mix the chopped pig's face, minced onion, chili pepper and chicken liver the cook for few minutes.
10. Add salt and pepper to taste.
11. Best served in sizzling plate then add calamansi and liquid seasoning. You may also add raw egg while the plate is still hot then mix it.


Thanks to Gizelle's Dad for sharing this recipe, the Kapampanggan way. Hehehe!