Skip to main content

Vegan Sisig

 

The Filipino cuisine of diced pig parts and chicken livers tossed in a peppery and tangy dressing it is believed to have originated in Pampanga, a northern Philippines province centrally situated on the island of Luzon, though the dish was very distinctive from what's widely served nowadays. 

This vegan version of sisig is definitely equally delicious.

Tofu is a popular substitute for pork. This time we are using bean curd (tofu skin)

 

Ingredients:

1 cup stripped shiitake mushroom

5 pieces of bean curd

2 red and 2 green chilies - if you want it to be spicier, add more

1 piece minced onion

1 tsp garlic powder

1 tbsp vegan fish sauce (if it's not available, use regular soy sauce)

1 tsp mushroom powder

1 tsp vegan oyster mushroom (optional)

mayonnaise (optional)

 

Instruction:

1.Soak bean curd in water for about ten minutes. 

2.Squeeze excess water.

3.Cut bean curd into small pieces (bite-size)

4. Season bean curd with vegan fish sauce or regular soy sauce

5. Saute seasoned bean curd until it turns brownish.

6. Add stripped shiitake mushroom. Wait it until it becomes a little crunchy.

7. Season with mushroom powder and pepper.

8. Mix vegan mayonnaise if desired.




 

 



Comments

Post a Comment

Popular posts from this blog

Vegchon (vegan lechon)

  1 pack bean curd 1 tsp mushroom powder 1 cup rice flour 1 tbsp tapioca flour (cassava) cooking oil for frying   First, you need to re-hydrate the bean curd . Soak bean curd in water for 20 minutes or until tender. Squeeze excess water. Cut into half. Season with mushroom seasoning. Make a paste by mixing rice flour, tapioca flour and water.  Coat the halved bean curd with the paste. Season with mushroom powder. Freeze overnight. Remove from the freezer 10 minutes before frying. Deep fry. Dip with soy sauce or vinegar. Ketchup is also a good option.  
Post a Comment
Read more

Kikiam is really delicious!

  An Asian food that resembles sausage is called kikiam . As soon as it was introduced in the Philippines, it was quickly adopted. In fact, lomi and various varieties of pancit canton are just a couple of the Filipino dishes that use kikiam as an ingredient.   Kikiam is pretty simple to make. Making kikiam is straightforward if you can make lumpiang shanghai. Three main procedures are involved: mix and wrap, steaming, and frying. You must first combine all the ingredients before wrapping them in bean curd sheets (tawpe). The wrapped kikiam will then be steam-cooked. The final step is to pan-fry it for a short period of time.And then enjoy! Ingredients:     1 lb. vegan ground meat     1 medium carrot minced     1 medium onion minced     1 tablespoon five spice powder     2 teaspoons salt     1/2 teaspoon ground black pepper     1 tablespoon cornstarch diluted in 2 tablespoons water     6 pieces bean curd sheets tawpe     1 cup coconut oil Procedure: Ground vegan meat, carrot, oni
Post a Comment
Read more