SISIG: PUSO NG SAGING

SISIG WITH TOKWA

Just the other day, our dear Uncle Tony invited us for dinner to sample his recipe----"Sisig using puso ng saging" or banana blossom. A dish which he shall serve to celebrate a cousin's birthday.

With the hope to learn his secret recipe, I readily accepted the invitation. 

I did a little research on the origin of "sisig" and found out that it is a Kapampangan term which means "to snack on something sour." It also refers to the method of marinating fish or meat into a sour liquid such as lemon juice or vinegar, and adding seasonings like salt, pepper and other spices.

Kapampangans used the part of a pig's head and liver, marinating it with calamansi and chilli. The process takes three phases, the boiling,broiling and grilling. A pig's head is boiled to remove the hairs and to tenderize it. Then, portions of it are chopped, broiled and grilled. The final step is to chop onions and add to the grilled meat then serve it in a sizzling plate.

Uncle Tony applies the same procedure to his sisig na puso ng saging, of course with his own litte variation.

INGREDIENTS:

PUSO NG SAGING/ BANANA BLOSSOM

2 medium size banana blossoms
1/4 tokwa, braised tofu or bean curd
8 cloves of garlic
1 onion
calamansi juice
soy sauce 

Siling Mahaba/ Long Pepper

long pepper
salt
mayonnaise





PROCEDURE:
1. Slice the banana blossoms. Boil it then let it cool down and squeeze out the water.
2. Saute garlic and onions then add banana blossoms.
3. Add tokwa/ tofu
4. Stir well.
5. Add soy sauce and calamansi juice.
6.Add chopped long pepper.
7. Let it simmer for 7 minutes, stirring it every now and then.
8. Add salt and little mayonnaise. Stir well then serve.