December 2, 2014

Tokwa Sisig Version 2

Original Sisig recipe uses pig ears, known as balingit or maskara. It is then boiled, roasted or deep fried, chopped into tiny bits and seasoned with calamansi juice. The flavor is enhanced using chicken liver then added with either pork brain or mayonnaise. Most of this dish is served sizzling hot topped with egg.

As far as I remember, I already posted tokwa sisig recipe in one of my kitchen adventures. This version is slightly different from the previous one. It is more of  “vegan-style”. I did not use any meat except liver spread as flavor enhancer.  Instead of balingit or mascara, tofu or tokwa serves as the main ingredient..

Tokwa Sisig

You will need:
About 250grams tofu or tokwa, deep fried and cut into ¼-inch cubes
¼ cup calamansi juice
1 large onion, minced
2 tbsp butter
¼ cup mayonnaise
¼ cup liver spread
Salt and pepper to taste
Chili (if you want hot)

Here’s how to do it:
1. Saute onion in butter until translucent.
2. Add tokwa, calamansi juice and liver spread.
3. Season with salt and pepper and add mayonnaise.
4. Drop one whole egg and continue mixing until well-blended and egg is cooked.
5. Better served hot.

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