Sisig and squash in coconut milk

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.

Vegan Sisig - much better than it looks

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
  1. 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.
  2. 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).
  3. Add the chilli and soy sauce. Continue to simmer until squash is tender, but not falling apart, about 5 minutes. Serve.
Squash in Coconut milk

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.

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