Funlasang Pinoy Twistfest 2017 Winner: Octopus Sisig
A whole new texture and take on Filipino Sisig.

Ingredients
Octopus Sisig
-
Octopus, blanched and grilled 250.0 g
-
Canola Oil 1.0 tbsp
-
Garlic, minced 1.0 tsp
-
Red Onions, small dice 2.0 tbsp
-
Ginger, finely-grated 2.0 tsp
-
Chilli Fingers, sliced 1.0 pc
-
Siling Labuyo, sliced 2.0 pc
-
Water 1.0 cup
-
Bagoong Alamang 2.0 tsp
-
Coconut Milk 120.0 ml
-
Salt And Pepper, To Taste
-
Grilled Octopus
-
Bagoong Alamang
-
Quail Egg 3.0 pc
-
Spring Onions, sliced 1.0 tbsp
-
Cherry Tomatoes, halved 2.0 pc
-
Shallots, sliced 1.0 tbsp
-
Dayap wedge 1.0 pc
-
Ground Chicharon (optional) 1.0 tbsp
Preparation
-
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.