Are you health conscious? Or you just want to try lessen your meat diet? Tofu is one of the best go-to for new recipes, either way. One of my favorite tofu recipes is the tofu sisig. In this article, I’m sharing a simple tofu sisig recipe I made during the holy week.
Tofu is made from soybean curds and naturally gluten-free and low in calories. It contains no cholesterol and an excellent source of iron and calcium. It’s also considered staple because it can be eaten routinely and cooked in many different ways.
Given what’s happening nowadays, my urge on learning more just became stronger. It’s not enough that I’m expert in writing, or professional in risk assessments or audits. If I need to survive, I need to level up and learn more things. And one of those essential things to learn, though this may sound very shallow, is how to cook. Thanks to the ECQ, I decided to step up and start my learning journey in cooking.
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Sisig is soooo popular in the Philippines, that it has become one of the best dishes perfect for any time of the day – breakfast, lunch, dinner, and even between each meals. It’s best paired up with with sinangag or even with plain hot rice, and some also love it with no rice at all. It’s also famous as pulutan for when we just want to chill and drink beer.
Did you know that sisig was initially conceived as a cure for hangovers and nausea accompanied with vomiting? The dish’s name came from “sisigan,” an old Tagalog word which means “to make it sour.” Its existence was first recorded in a Kapampangan dictionary back in 1732, and was defined as “a salad including green papaya or green guava eaten with a dressing of salt, pepper, garlic, and vinegar.”1
All thanks to Lucia Cunanan, or “Aling Lucing” for the sisig we enjoy now. She retained the elements of the traditional Kapampangan dish (chopped meat cooked with a souring agent), but kicked things up a notch by grilling the boiled meat, chopping it up, frying it with pig brains and chicken livers, then serving it on a sizzling plate.1
The number of servings is adjustable so it’s easy for you to get the exact measure for your desired serving amount or size.
I included the brands I used here in because sometimes, different brands have different tastes. It’s best to stick with your familiar brands, but I’d recommend to explore others and experiment with your own recipe.
Please also note that this article is not paid nor sponsored by any of the brands mentioned.
As for me, I got the idea from another blogger, but changed few things in both the ingredients and how I cook it. Also, my recipe could be a little too salty for you, so I suggest you have taste tests as you cook.
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Reference: The History of Sisig by Serna Estrella of Pepper.ph.
