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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)


  1. Roughly chop the grilled octopus then set aside.

  2. 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. 
  3. Add the bagoong alamang and octopus. Mix until well combined.

  4. Pour the coconut milk, Knorr Liquid Seasoning, salt and black pepper. Add the chillies and siling labuyo then simmer for 2-3 minutes. 
  5. Pre-heat the sizzling plate.

  6. 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.


Download the Octopus Sisig recipe PDF!

Download the Octopus Sisig recipe PDF!

Try giving this classic Filipino dish a twist.

Download the recipe


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