Saturday, July 24, 2010



(8-10 servings)


1 kilo ground beef

1 cup etract calamansi (Philippine lemon)

2 tablespoons chilli (labuyo), chopped

1 head garlic, finely chopped

2 cups onion, finely chopped

Salt and ground black pepper to taste

2 tablespoons vegetable oil

1 tablespoon butter or margarine, greased in a sizzling plate before serving


· Heat the vegetable oil in a frying pan over a high heat, add the garlic, stirring continuously until golden brown. Add the ground beef, season with salt and ground black pepper, continue stirring to avoid sticking into the frying pan and until the beef has been already cooked.

· Reduce the heat to medium. Add the chopped onions and chilli. Pour the calamansi etact and tirring continuously until the miture has been mied well. Add more pepper if desired. Remove the pan from the heat.

· Heat the sizzling plate into a very high heat. When it is done, remove the sizzling plate carefully and grease or brush it with butter or margarine. Put the beefy sisig mixture onto the sizzling plate and serve while it is still hot.

Sisig is a Kapampangan cuisine (Pampanga, Philippine). They use boiled and grilled pork cheeks or pork tail as the main ingredient. If the said pork was already cooked, they chopped or sliced the meat into small pieces and seasoned it with chilli.

Sisig can be served with hot rice, also to any parties or gatherings, and also matched in happy hour while drinking wine or beer.

Sisig can also be served with any designs on top such as scrambled egg, more chilli toppings, onion rings, fresh parsley leaves, minced garlic, mayonnaise and a lot more.

No comments:

Post a Comment