bowl, combine mayonnaise, oyster sauce, sugar, parsley, water, and pepper. Mix well.3. Heat the mayo mixture in low heat while stirring. Set aside.4. Take your heated sizzling plate and add a small amount of vegetable oil. Saute garlic, bell pepper and onions until cooked, add in the tofu and mayo dressing and mix.5. Top with sliced finger chili and onions.6. Remove the kangkong leaves. Wash in water and dry.7. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.8. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.9. Strain the cooked pieces for excess oil. Serve with mayonnaise.
Other variations involve the use of beef, chicken, squid, fish or tofu as alternative. Through continuous reinvention and the passage of time sisig had been cooked and prepared in several ways – with or without onions, garnished with parsley or topped with cracklings, red or green chilies, pork or otherwise – but what makes it outright distinct from other pork dishes that even your meat-picky grandmother could never resist is the smoky aroma of splattering juicy minced meat served on a heavy burning metal plate atop with a freshly cracked whole egg
Sprinkle with chopped green onions before serving. Tofu in Garlic Sauce. Recipes. Also known as soybean curd and bean curd, custard like white tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked soybeans
Crispy Pata Recipe is a famous Filipino Pulutan, served during drinking sessions with friends. Crispy Pata dish is deep fried pork legs (Pata means Pork Feet in Spanish), a very delicious meal and although it is very high in cholesterol, but with the crispy skin and soft meat plus the dipping sauce (soy sauce, combined with vinegar and diced garlic) makes it irresistible and keeps customers coming back for more