Octopus Sisig Recipe
Elevate your diners' experience with this seafood twist to the classic Sisig!
Ingredients
Octopus
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Octopus 313 g
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Canola Oil 30 ml
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Garlic cloves, minced 10 g
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Red Onions, chopped 60 g
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Ginger, finely-grated 10 g
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Siling Labuyo, sliced 10 pc
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Water 250 ml
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Bagoong Alamang 5 ml
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Coconut Milk 125 ml
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Salt 3 g
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Black Pepper 1 g
Garnish & Assembly
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Grilled Octopus
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Bagoong Alamang
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Quail Egg 3 pc
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Cherry Tomatoes, halved 2 pc
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Dayap wedge 1 pc
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Chicharon, ground 1 tbsp
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Spring Onions, sliced 1 tbsp
Preparation
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Octopus
- Roughly chop the grilled octopus then set aside.
- Add canola oil to a preheated pan and sauté grated ginger until fragrant.
- Add red onion and garlic, making sure not to overcook or burn them.
- Add bagoong alamang to octopus. Mix until well-combined.
- Pour in coconut milk and Knorr Liquid Seasoning.
- Add salt and pepper to taste.
- Add chili fingerand siling labuyo, then simmer for 2-3 minutes.
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Garnish & Assembly
- Transfer octopus sisigonto the hot plate, then add raw quail eggs and cherry tomatoes.
- Sprinkle with spring onion and fried garlic. Garnish with ground chicharon and a side of dayap wedge and serve immediately.
