Funlasang Pinoy Twistfest 2017 Winner: Octopus Sisig
A whole new texture and take on Filipino Sisig.
Ingredients
Octopus Sisig
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Octopus, blanched and grilled 250 g
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Canola Oil 1 tbsp
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Garlic, minced 1 tsp
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Red Onions, small dice 2 tbsp
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Ginger, finely-grated 2 tsp
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Chilli Fingers, sliced 1 pc
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Siling Labuyo, sliced 2 pc
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Water 1 cup
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Bagoong Alamang 2 tsp
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Coconut Milk 120 ml
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Salt and Pepper, to taste
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Grilled Octopus
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Bagoong Alamang
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Quail Egg 3 pc
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Spring Onions, sliced 1 tbsp
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Cherry Tomatoes, halved 2 pc
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Shallots, sliced 1 tbsp
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Dayap wedge 1 pc
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Ground Chicharon (optional) 1 tbsp
Preparation
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Octopus Sisig
- 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 finger chili and siling labuyo then simmer for 2-3 minutes.
- Pre-heat the sizzling plate.
- Pour the octopus sisig in 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.
