Hindi lang masarap na Kapampangan Sisig ang inihanda para sa atin ni Allen Dizon, kung hindi history lesson din tungkol sa sisig!
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00:00Kapampangan is an expert in the kitchen.
00:04That's why we won't miss the chance to taste a very rich dish
00:12and Kapampangan's specialty.
00:14Pars Allen will prepare it for us here at Mars Masarap.
00:21Sisig and Kapampangan are the originators of Kapampangan.
00:28Sisig and Kapampangan are called Sisigan.
00:32Sisigan means to make it sour.
00:37At that time, to prevent food from getting spoiled,
00:44they added vinegar.
00:46That's how it originated.
00:48When Ms. Lusing started grilling,
00:55she used a pig's trotter and a pig's ear.
00:59That's how it all started.
01:02These are the ingredients we still use to this day.
01:07I want Pars to tell us a story about how Sisig originated.
01:13This is what we make.
01:17Chicken liver.
01:19Some people use chicken breast, but this is chicken liver.
01:22How do you cook it?
01:24We boil it first.
01:27We don't have pig's ears, so we'll use pork belly first.
01:34So, we'll use pork belly.
01:36So, you can make Sisig without pork belly.
01:39A lot of people are afraid to cook Sisig without pork belly.
01:43I'm like that, too.
01:44There's a lot of cleaning that needs to be done.
01:48So, pork belly is fine.
01:51Then, we'll add calamansi to mask out the chicken liver.
01:58Why do you add calamansi to the chicken liver?
02:00Why not the whole calamansi?
02:02To prevent it from getting spoiled.
02:06So, it's like a minty flavor.
02:09Try it, Sep, if you want to try it.
02:12I don't want to.
02:13I don't want to eat his liver.
02:16Why are you hitting his liver?
02:20It's okay.
02:21Let's mix it with pork belly.
02:23This will be the binder of our Sisig, the chicken liver.
02:28This is the chicken liver.
02:29Look at the consistency, Mars. It's like mayonnaise.
02:32Yes, it's like mayonnaise.
02:33That's why we don't need mayonnaise.
02:35That's why I can't achieve the real Sisig.
02:37There's something like that.
02:38Yes, there's something like that.
02:39Liver.
02:42Do you cook, Bobby?
02:44No.
02:45At all?
02:46I just enjoy the food, but I don't cook.
02:49I love the honesty, Parsa. That's a big no.
02:52Yes.
02:54When you mix it,
02:57if it's okay, just mix it like that.
03:00But because our taste is different now,
03:06we're going to use a slim plate.
03:08Yes.
03:10So when you serve it, it's hot.
03:12And you cook it first.
03:13Yes.
03:14You put the egg first before you put the pork belly.
03:17Because the pork belly is not yet cooked.
03:23Okay, Parsa, soy sauce.
03:24There.
03:25Okay.
03:28For our chili,
03:30this should be the last one.
03:32When you put it on the slim plate,
03:34it's already on top.
03:37But because of this,
03:38this is the only chili that we're going to use.
03:41The ones that we buy in the spice jar.
03:44It's just chili flakes.
03:46That's why it's called green chili.
03:48Green chili or red chili?
03:50For the longest time,
03:51I thought sisig has a lot of ingredients.
03:54Me too.
03:55That's why it's called simple.
03:58Actually, for me,
04:00because I cook,
04:02I think it's harder to cook the simple ones.
04:04The simple ones.
04:05The adobo.
04:06Yes.
04:07Sisig.
04:08Because you just make a little mistake.
04:10Yes.
04:11The sourness should be right.
04:13The saltiness should be right.
04:14The balance.
04:15Yes, it should be balanced.
04:23Okay.
04:24Let's try it.
04:25Let's try it.
04:28The rice is not enough.
04:31For me,
04:32the rice is not enough.
04:34Yes.
04:35The chicken flavor has a different effect.
04:37Yes.
04:38I was going to say, Mars,
04:39that's how important that ingredient is
04:41when you make sisig.
04:43This is the missing ingredient.
04:44Yes.
04:45And I think,
04:46in other sisigs,
04:47they replace the chicken liver
04:48with mayonnaise.
04:49But it's different
04:50when it's chicken liver, Mars.
04:51No.
04:52It's different.
04:53The mayonnaise is different
04:54from the sisig.
04:55Yes.
04:56You'll really change the taste.
04:57I'll do this.
04:58It's delicious, Mars.
04:59Thank you so much for the sisig.
05:01Thank you.