I dig sisig!

I arrive home from work usually at 7pm and easy to prepare meals are so important to me. Although I prepare cooked meals on weekends that we store in the fridge and re-heat once in a while, sometimes, I get tired of the usual ulam that I cook. Especially now that I'm just starting to learn how to cook and there's not a lot of recipes that I know yet. Today, I will show you how I cook one of our favorites, the monterey sisig.

De lata no more!

What you need to prepare:

onions chopped
crushed chicharon (optional)
1 egg
Estimated cooking time: 20 minutes

How to cook:

Pour in the thawed sisig on a heated pan with no oil. Let it simmer for 10-15 minutes. While simmering, you will notice that the sisig will release some oil. What I do is I remove the excess oil from the sisig. 

I remove the excess oil while simmering

Mix in the chopped onions and let the onion cook. After a few minutes, add the egg.

You can also add in chopped siling haba (the green one) to add a bit of color and spice. Unfortunately I didn't have one in the house.

Package insert says to add 1 medium sized chopped onion, but I put in 2 medium sized onions.

  Top the dish with crushed chicharon to have a crunchy texture, and it is ready to eat.

Yummy sisig! This can serve up to 3-4 persons.

Try it now!