Funlasang Pinoy Twistfest 2017 Winner: Octopus Sisig

Name: Funlasang Pinoy Twistfest 2017 Winner: Octopus Sisig
Yield: 2
Ingredients: 250.0g Octopus, blanched and grilled; 1.0tbsp Canola Oil; 1.0tsp Garlic, minced; 2.0tbsp Red Onions, small dice; 2.0tsp Ginger, finely-grated; 1.0pc Chilli Fingers, sliced; 2.0pc Siling Labuyo, sliced; 1.0cup Water; 2.0tsp Bagoong Alamang; 120.0ml Coconut Milk; 0.0 Salt And Pepper, To Taste; 0.0 Grilled Octopus; 0.0 Bagoong Alamang; 3.0pc Quail Egg; 1.0tbsp Spring Onions, sliced; 2.0pc Cherry Tomatoes, halved; 1.0tbsp Shallots, sliced; 1.0pc Dayap wedge; 1.0tbsp Ground Chicharon (optional); 1.0tbsp Knorr Liquid Seasoning 3.8L

Funlasang Pinoy Twistfest 2017 Winner: Octopus Sisig – - Recipe

A whole new texture and take on Filipino Sisig.

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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
Knorr Liquid Seasoning 3.8L 1.0 tbsp
Knorr Liquid Seasoning 3.8L
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Filipino

Seafood

Main course

A whole new texture and take on Filipino Sisig.

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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.