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

Tofu Sisig with Ground Meat (Giniling)

  The Filipino dish of finely sliced pig parts and chicken livers tossed in a flavorful and citrusy dressing originated in Pampanga, a northern Philippines province centrally located on the island of Luzon, though the dish was very different from what's popularly served presently. Tofu is a popular pork replacement. This tofu sisig is unquestionably tasty.   Ingredients: 1 cup chopped shiitake mushroom half kilo of tofu 1 tbsp vegan ground meat (giniling) 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.Cut tofu into cubes. 2.Season diced tofu with vegan fish sauce or regular soy sauce 4. Pan fry diced tofu until it turns brownish. 5. Add vegan ground meat and chopped shiitake mushroom and saute for about two minutes. 7. Season with mushroom powd...
Post a Comment
Read more

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

Gluten-free Kikiam for Snacks

      Taope/Kikiam Wrapper    is used in preparing delicious kikiam snack for everyone. You will need the following:   1 block tofu for gluten-free filing 1/4 cup minced carrots 1/4 cup minced bell pepper dash of black pepper    Procedure:   1.Mash the tofu.Set aside. 2. Saute minced carrots and minced bell pepper. 3.Season with black pepper. 4.Lay the kikiam wrapper and put a tablespoon of filling. 5.Seal the kikiam wrapper with cornstarch slurry.  Cornstarch slurry - 1 tbsp cornstarch and 1 tsp water, mix well. 6.Steam the kikiam for around 7 minutes. 7.Fry the kikiam. Drain excess oil. 8.Prepare kikiam sauce. For the kikiam sauce, you will need the following: 2 tablespoon flour 1 cup water 1 tablespoon soy sauce 2 tablespoon brown sugar 2 cloves garlic - minced ½ teaspoon salt ⅛ teaspoon cracked black pepper 1 small red chili (labuyo) - chopped   In a saucepan, combine all ingredients, except the red chili, and ...
Post a Comment
Read more