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We’re all familiar with sisig, but have you ever tried octopus sisig? Give it a go using the recipe below. 

Learn how to put a different and fun take on the traditional Sisig!



  • 250g Octopus, blanched and grilled
  • 30ml Canola Oil
  • 10g Garlic, minced
  • 60g Red Onion, medium diced
  • 10g Ginger, grated
  • 10 pcs Siling Labuyo, sliced
  • 250ml Water
  • 5ml Bagoong Alamang
  • 125ml Coconut Milk
  • 15ml Knorr Liquid Seasoning
  • 3g Salt
  • 1g Black Pepper
  • Grilled Octopus
  • Bagoong Alamang
  • 3 pcs Quail Eggs
  • 2 pcs Cherry Tomato, halved
  • 1 tablespoon Shallots, sliced
  • 1 pc Dayap wedge
  • 1 tablespoon ground Chicharon
  • 1 tablespoon Spring Onions, sliced



  • Roughly chop the grilled octopus then set aside.
  • Add canola oil to a preheated pan and sauté grated ginger until fragrant.
  • Add red onion and garlic, making sure not to overcook or burn them.
  • Add bagoong alamang to octopus. Mix until well-combined.
  • Pour in coconut milk and Knorr Liquid Seasoning. Add salt and pepper to taste.
  • Add the chillies and siling labuyo, then simmer for 2-3 minutes.


  • Transfer the octopus sisig onto the hot plate, then add raw quail eggs and cherry tomatoes.
  • Sprinkle with spring onion and fried garlic. Garnish with ground chicharon and a side of dayap wedge and serve immediately.



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