Back in the 90s, Catholic mothers would make sure that the menu for the whole Holy Week would not include any meat. Times have changed and 30 years later, Filipino moms have a more open approach to how they want to feed their families during Semana Santa. As for us, I changed my menu at the last minute since fresh fish was not available. I opted to cook our favorite, Tofu Sisig.
Our recipe is very simple and easy to do. And we use Chinese Tokwa since it is firmer than other kinds.
Ingredients:
2 packs of Chinese Tokwa from Balai Pandesal
1/2 cup, minced onion
Green siling haba, sliced
1/2 cup Kewpie Japanese Mayonnaise
Chicharon, powdered
Cooking oil
Salt and Pepper to taste
Crispy fry, optional
1. Drain the water from the tofu. Best to use a paper towel and tap to dry.
2. Cut into small cubes. Sprinkle with some Crispy Fry or cornstarch.
3. Deep fry until golden brown. Drain excess oil. Set aside.
5. Add the tofu, siling haba, and remaining onion, and drizzle with Japanese mayo.
6. At a low temperature, toss the mixture for a minute. Add mayo if you feel that the mixture needs more.
7. Season with salt and pepper. Turn off the heat.
8. Top sisig with powdered chicharon.
This recipe costs less than 200 pesos and serves 5-8 pax.
For us, the secret ingredient is by using Japanese Mayo. It makes a lot of difference in the taste and texture. So always use Japanese Mayo.
Moreover, if you want your sisig to have more spice, we usually add minced siling labuyo. I just make sure that the kids' portion has been taken care of first.
What's your favorite sisig?
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