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Octopus Sisig

  • Octopus, blanched and grilled 250 g
  • Canola Oil 1 tbsp
  • Garlic, minced 1 tsp
  • Red Onions, small dice 2 tbsp
  • Ginger, finely-grated 2 tsp
  • Chilli Fingers, sliced 1 pc
  • Siling Labuyo, sliced 2 pc
  • Water 1 cup
  • Bagoong Alamang 2 tsp
  • Coconut Milk 120 ml
  • Salt and Pepper, to taste
  • Grilled Octopus
  • Bagoong Alamang
  • Quail Egg 3 pc
  • Spring Onions, sliced 1 tbsp
  • Cherry Tomatoes, halved 2 pc
  • Shallots, sliced 1 tbsp
  • Dayap wedge 1 pc
  • Ground Chicharon (optional) 1 tbsp
  1. 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.
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