Sisig in itself is a famous, much beloved dish made using parts of a pig head and liver. Chef Dan took this ordinary – although delicious – dish, and turned it into something truly unique and spectacular: Octopus Sisig. See the recipe below!
- 250g Octopus, blanched then grilled
- 1 tbsp Canola Oil
- 1 tsp Garlic, minced
- 2 tbsp Red Onion, small dice
- 2 tbsp Ginger, grated
- 1 pc Chilli Fingers, sliced
- 2 pcs Siling Labuyo, sliced
- 1 cup Water
- 2 tsp Bagoong Alamang
- ½ cup Coconut Milk
- 1 tbsp Knorr Liquid Seasoning
- Salt (to taste)
- Black Pepper, ground (to taste)
- 3 pcs Quail Eggs
- 1 tbsp Sping Onion, sliced
- 2 pcs Cherry Tomato, halved
- 1 tbsp Shallots, sliced
- 1 pc Dayap wedge
- 1 tbsp Ground Chicharon (optional)
- Roughly chop the grilled octopus then set aside.
- Pre heat the sauté pan then add the canola oil. Sauté the grated ginger until fragrant. Add the red onion and garlic. Do not brown.
- Add the bagoong alamang and octopus. Mix until well combined.
- Pour the coconut milk, Knorr Liquid Seasoning, salt and black pepper. Add the chillies and siling labuyo then simmer for 2-3 minutes.
- Pre-heat the sizzling plate.
- Transfer the octopus sisig onto the hot plate then add the raw quail eggs, cherry tomatoes. Sprinkle with spring onion and fried garlic. Garnish with a dayap wedge. Serve immediately.