Friday, May 9, 2014


For your next traditional Filipino meal with a grilled smoky flavor, crunchy and creamy --try this...

Veggie ‘Sisig’ is my meatless version of this classic Kapampangan dish. 

Sisig originated in the province of Pampanga in Central Philippines. The earliest mention of sisig in record was in 1732 in a Kapampangan dicitionary compiled by an Augustinian friar, Diego Bergano.

The word ‘sisig’ comes from the word ‘sisigan’ which means ‘to make sour’. Sisig was originally served as a salad of green papaya or green guava and eaten with a dressing of salt, pepper, garlic and vinegar.

So this dish was served by our ancestors as a simple vegetable dish whose main feature was its sourness. Thru the years sisig evolved into a pork-centric main dish that included cream or mayonnaise, bell pepper, calamansi juice, ginger and others.


3 c gluten (sliced, fried, grilled, minced)

1 c tofu or tokwa (mashed)

1/2 c red and green bell pepper
1/2 c spring onions 

2 Tbsp spring onions
2 Tbsp calamansi juice (add more if desired)
2 Tbsp red chilis 

1/2 c spring onions (for garnishing)

1 pack all purpose cream

2 Tbsp ginger (finely chopped)

Salt, pepper

1. Saute leeks or spring onions in oil. Add minced gluten and mashed tofu.

2. Add the rest of the ingredients. Mix well. Simmer. Remove from heat. Serve. 

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