Funlasang Pinoy Twistfest 2017 Winner: Octopus Sisig
A whole new texture and take on Filipino Sisig.
Main course
Ingredients
Funlasang Pinoy Twistfest 2017 Winner: Octopus Sisig
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱17.04
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Octopus Sisig
Octopus, blanched and grilled
/g
250.0 g
0%
Canola Oil
/tbsp
1.0 tbsp
0%
Garlic, minced
/tsp
1.0 tsp
0%
Red Onions, small dice
/tbsp
2.0 tbsp
0%
Ginger, finely-grated
/tsp
2.0 tsp
0%
Chilli Fingers, sliced
/pc
1.0 pc
0%
Siling Labuyo, sliced
/pc
2.0 pc
0%
Water
/cup
1.0 cup
0%
Bagoong Alamang
/tsp
2.0 tsp
0%
Coconut Milk
/ml
120.0 ml
0%
Salt And Pepper, To Taste
/
0.0
0%
Grilled Octopus
/
0.0
0%
Bagoong Alamang
/
0.0
0%
Quail Egg
/pc
3.0 pc
0%
Spring Onions, sliced
/tbsp
1.0 tbsp
0%
Cherry Tomatoes, halved
/pc
2.0 pc
0%
Shallots, sliced
/tbsp
1.0 tbsp
0%
Dayap wedge
/pc
1.0 pc
0%
Ground Chicharon (optional)
/tbsp
1.0 tbsp
0%
Knorr Liquid Seasoning 3.8L
/tbsp
1.0 tbsp
0%
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Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Octopus Sisig
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Octopus, blanched and grilled 250.0 g
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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
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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
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Shallots, sliced 1.0 tbsp
-
Dayap wedge 1.0 pc
-
Ground Chicharon (optional) 1.0 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.
