A lot of times I really miss eating an authentic pork sisig. The sisig most restaurants serve nowadays, be it chicken, pork, or tuna, are nowhere near authentic. They taste like a lot of MSG went into them. Anyway, this is an update to my old recipe of making tuna sisig using canned tuna. Right now, that old recipe made me realize that it is salty, not for the tastebuds, but for the kidneys. For
Spicy Tuna Sisig
Label:
Filipino food,
recipe,
seafood
Popular Posts
-
Yield 16 servings (serving size: 1 wedge with toppings) Ingredients Crust: * 1 cup packaged chocolate cookie crumbs (such as Oreo... -
I love spinach n i can take it in any form ,i love to experiment different dishes with spinach ...i tried this curry which came out very wel... -
I was fortunate enough today to bear witness the famous rice pudding my in-laws were spoiled with; made with love by their neighbour. I'...
-
Preparation Time 15 minutes Cooking Time 30 minutes Ingredients (serves 4) * 1 1/2 tbs olive oil * 500g (about 2 single) chicken b... -
( Click image for enlarged view ) One of my favorite ice cream is the black current ice cream in which dark black grapes are used for flavor...
0 komentar:
Post a Comment