Ingredients with Measurements:
- 1/2 cup bagoóng monamon (fermented fish paste)
- 1/2 cup chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped tomatoes
- 1/4 cup calamansi juice
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp sugar
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 cup crushed chicharon (pork rinds)
Special equipment needed:
- Non-stick frying pan
- Wooden spoon
Step-by-step instructions:
1. In a non-stick frying pan, heat the vegetable oil and butter over medium heat.
2. Add the onions and cook until translucent.
3. Add the bagoóng monamon and cook for 5 minutes, stirring constantly.
4. Add the green onions, red bell pepper, green bell pepper, and tomatoes. Cook for another 5 minutes.
5. Add the sugar, black pepper, and salt. Mix well.
6. Pour in the calamansi juice and mix until well combined.
7. Cook for another 5 minutes or until the vegetables are tender.
8. Add the crushed chicharon and mix well.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 15g
Protein: 8g
Substitutions for ingredients:
- Bagoóng monamon can be substituted with bagoóng alamang (shrimp paste).
- Calamansi juice can be substituted with lemon juice.
Variations:
- Add chopped garlic for extra flavor.
- Add chopped chili peppers for a spicy kick.
Tips and tricks:
- Use a non-stick frying pan to prevent the bagoóng monamon from sticking to the pan.
- Stir constantly to prevent burning.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a non-stick frying pan over low heat until heated through.
Presentation ideas:
- Serve in a sizzling plate for a restaurant-style presentation.
Garnishes:
- Garnish with chopped green onions and sliced calamansi.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Grilled eggplant
- Steamed okra
- Stir-fried kangkong (water spinach)
Troubleshooting advice:
- If the bagoóng monamon is too salty, add a little sugar to balance the flavor.
Food safety advice:
- Make sure to cook the vegetables until tender to prevent foodborne illness.
Food history:
- Sisig is a popular Filipino dish made with chopped meat, usually pork, and various seasonings.
Flavor profiles:
- Salty, savory, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish to grilled or fried meats.
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Region: Philippine