Sisig is a mince dish, Filipino-style, and it is served in bars, like beer nuts. Its sort of sweet and sour, with pineapple and calamansi lime juice, ginger, garlic, onion and peppers.
I used this recipe from http://www.pinoyrecipe.net, although I subbed Sanitarium vegetarian mince for all the various parts of pig usually used (cheeks, heart, tongue, liver). Veganising also meant I skipped the grilling steps, and went straight to cooking the vegan mince in the marinade.
In all it was a tasty, quick meal, and yet another fun way of getting some fortified protein on a busy week-night.
We ate the Sisig with Ginataan Kalabasa, or Squash in Coconut Milk. The recipe generaly calls for prawns, but I just left them out.
I used this recipe from Filipino-foods.com, and left out the prawns and fish sauce. I subbed Massel stock for meat-based stock, and added a tiny bit of soy sace in place of the fish stock and shrimp paste.
The updated recipe looked like this:
Squash in Coconut Milk
- 2 tb olive oil
- 1/2 a small butternut pumpkin, large dice
- two small handfuls of green beans, top and tailed
- 1 large tomato, diced
- 1 small onion, small dice
- 2 cloves garlic, minced
- 1 1/2 tb ginger, minced
- 1 green chilli, sliced in half lengthwise
- 1 can Coconut Cream ( I use the Ayam brand, the green can that has no extras in it)
- 1/2 cup water mixed with 1 tb Massel chicken style stock powder
- 2 tb soy sauce
- Heat oil on a saucepan. Cook onion until tranlucent (about 10 minutes) then add garlic and ginger and continue to cook for another 5 minutes.
- Add the squash, tomatoes, beans, coconut cream, and stock. Bring to the boil, then simmer until the squash is almost cooked through (10 minutes or so).
- Add the chilli and soy sauce. Continue to simmer until squash is tender, but not falling apart, about 5 minutes. Serve.
This was a tasty way to eat pumpkin/squash, which isn’t my favourite vegie, I have to admit. (Except in soup, then it gets 4th or 5th place in the fave vegie stakes). I would make it again, but next time I would add a little more ginger, and a little less chilli.