Ingredients with Measurements:
- 1 cup Burong Mustasa (fermented mustard leaves)
- 500 grams chicken breast, boiled and shredded
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 2 tablespoons cooking oil
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pan, heat the cooking oil and sauté the garlic until fragrant.
2. Add the shredded chicken and cook for 5 minutes.
3. Add the chopped onions, red and green bell peppers, and cook for another 3 minutes.
4. Pour in the vinegar, soy sauce, and calamansi juice. Mix well.
5. Add the Burong Mustasa and mix until well combined.
6. Season with salt and pepper to taste.
7. Cook for another 5 minutes or until the mixture is heated through.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork.
- Red and green bell peppers can be substituted with any color of bell peppers.
Variations:
- Add chopped chili peppers for a spicy kick.
- Use tofu instead of chicken for a vegetarian version.
Tips and tricks:
- Use a non-stick pan to prevent the ingredients from sticking to the bottom.
- Make sure to drain excess liquid from the Burong Mustasa before adding it to the pan.
- Adjust the amount of calamansi juice according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or with a side of vegetables.
Garnishes:
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a cold glass of iced tea.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the mixture is too dry, add a splash of water or chicken broth.
Food safety advice:
- Make sure to cook the chicken thoroughly before adding it to the pan.
Food history:
- Sisig is a popular Filipino dish that originated in Pampanga, a province in the Philippines.
Flavor profiles:
- Salty, sour, and savory.
Serving suggestions:
- Serve as a main dish or as an appetizer.
Related Categories
Cooking Method: N/A
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Region: Philippine