00:56.5
You don't need to toast it.
00:58.5
Just until it's cooked, it's already okay.
01:02.0
Actually, it can be an oven toaster.
01:04.2
You can even just cook it in the microwave oven, no problem.
01:08.2
It's really up to you on what part of the bangus.
01:11.2
Actually, if you have leftover bangus.
01:13.2
You bake a bangus, you have grilled bangus.
01:15.7
You have leftover bangus, it's already okay.
01:18.7
But today, I feel special so I'm using Bangus Belly that I air fry.
01:23.7
So here it is already.
01:24.7
And next, I will just make the condiments.
01:28.7
I just have here onions.
01:30.7
I will just finely chop the onions.
01:35.2
Since the price of onions is already stabilized.
01:43.7
My onions are big but it's really delicious.
01:51.7
On the Sisig, there are a lot of onions.
02:00.7
And you also need green chilies.
02:03.7
For the green chilies, you just cut it like this.
02:14.2
You just thinly slice it.
02:21.7
Why do we use bangus?
02:24.2
Why can't we use tilapia?
02:26.7
Actually, there is no rule.
02:29.7
You can actually use tilapia or whatever fish that you want to use.
02:33.7
It's just that the bangus has a nice texture, right?
02:36.7
It's flaky but firm.
02:38.7
So it's perfect for Sisig.
02:41.7
And it's taste, it's flavor is there but not overpowering.
02:47.7
So you can still taste the other components of the dish.
02:53.7
But again, it's really up to you.
02:56.2
What kind of fish that your budget is happy with, that's what you use.
03:02.2
The slicing doesn't need to be perfect because that is for the Sisig.
03:10.2
A lot of chilies.
03:11.7
And I also like it with a lot of chilies.
03:14.2
I am fond of spicy food.
03:18.2
Why are my chilies upside down now?
03:25.2
There it is, the chilies are on the sides.
03:27.7
It's not on the sides, it's like the chilies are mad at me.
03:33.2
Oh! We forgot the butter.
03:34.7
Get a can of butter.
03:36.7
There it is, right? Sisig is fancy with butter.
03:40.2
So it's just as simple as that.
03:42.2
The bangus, this is what I'm going to do here.
03:46.2
Actually, this is already cold.
03:48.7
I'm just getting here a bowl.
03:53.2
And then, you will just shred your bangus.
03:58.2
Actually, you just put it on a bowl like that.
04:01.2
You just remove the skin.
04:05.7
You may include the skin.
04:07.7
You may not include it.
04:09.7
Since this doesn't have calisthenics, I will include it because it's also texture.
04:16.2
Make sure that it doesn't have a lot of fat, okay?
04:17.7
Because the expectation of the people when you serve bangus sisig,
04:23.2
they will just eat it directly.
04:25.2
So they are giving their trust to you.
04:28.7
So you have to make sure that it doesn't have a lot of fat.
04:32.7
Even if it's a small amount of fat.
04:34.2
So you start with a good supplier, you let them debone the bangus.
04:37.7
And then on the preparation, you observe it properly
04:42.7
so that it's really sure that there is no fat.
04:46.2
Now, the next step is I will heat up my sizzling plate.
04:54.2
If you don't have sizzling plate, an ordinary casserole
04:59.2
that is presentable will do.
05:01.7
You heat it up on that.
05:03.2
And then you just continue on crushing it.
05:06.7
Don't crush it too much, okay?
05:08.7
It should have chunks just like this.
05:11.7
And then you put onions, green chilies.
05:16.7
Actually, you will put all of it on there.
05:19.7
You just leave a bit for you to put on top.
05:28.2
So there, I will put that on top.
05:31.7
It's already cooked, okay? It's already cooked.
05:34.7
And then I have here calamansi juice.
05:40.2
You put a splash of calamansi juice.
05:47.2
Splash of oyster sauce.
05:49.7
It's delicious if there's a lot of oyster sauce.
05:52.2
And you put a good mayonnaise.
05:57.2
A lot of people have been asking me on the comment section.
06:03.2
Is good mayonnaise a brand?
06:06.7
Actually, when I say good mayonnaise, good butter, good olive oil.
06:11.2
It depends on you.
06:12.7
I can't dictate what is good for you.
06:16.7
You are the only one who would know that.
06:18.7
So if you like a brand of mayonnaise, a brand of butter.
06:23.7
That is definitely good for you.
06:26.7
So you stick on that.
06:32.7
I mix it like this.
06:41.7
I feel like it still lacks of oyster sauce.
06:47.7
Just like that, just estimate it.
06:49.7
And I will also put it coarse black pepper.
06:53.2
I will put it a lot for that nice smoky feel.
07:03.2
And to know, you taste it.
07:07.2
It's already cooked, okay?
07:17.2
Oh! It's so delicious.
07:26.2
A little bit more of calamansi juice.
07:33.2
If you have a restaurant, if you will serve this tomorrow.
07:37.2
You put it on plastic, you put it on container, you put it on sizzling plate.
07:42.7
This is already cooked, you just heat it on sizzling plate.
07:46.2
But when I heat it on sizzling plate, I put butter.
08:03.2
Okay, you are already making a mess.
08:08.2
So there, just like that.
08:16.2
You may also put a bit of oil if you want.
08:45.2
So there, you just sizzle it there.
08:52.2
So there, you just sizzle it there.
08:54.2
But don't make it too long because the mayonnaise will separate.
09:01.2
You want to feel the good mayonnaise.
09:07.2
Don't make it too long, don't make it too hot because it will separate.
09:13.2
You won't feel it.
09:14.2
So there, you just turn off the fire.
09:17.2
Don't make it too hot.
09:19.2
And then, let's garnish.
09:22.2
Just have here more green chilies.
09:30.2
More red chilies.
09:34.2
And I will use my hands because if you hold the chili, I may get sick.
09:43.2
And you put 1 egg on the middle.
09:49.2
Some people don't like to put because the authentic Sisig doesn't have egg.
09:57.2
The Sisig is not authentic.
10:00.2
This is just home-cooked.
10:03.2
And let's put toasted garlic.
10:08.2
Just for texture.
10:21.2
Make a picture first just like what I will do.
10:26.2
So of course, I am sizzling it again quickly.
10:43.2
I saw a small crack.
10:47.2
Actually, the crack is quite loud.
10:58.2
You know, the balance of sourness, saltiness, creaminess and the texture that we get from the vegetables.
11:10.2
That's why you notice that we didn't really cook the vegetables.
11:14.2
We really didn't cook it.
11:16.2
We just heat it, we just sizzle it.
11:19.2
So you just want the crust and the heat.
11:30.2
It's so delicious.
11:35.2
So what are you waiting for?
11:38.2
You cook your Sisig already and this complete experience.
11:45.2
Try it in the garden, sizzling so that your house doesn't smell like sizzling house or fast food.
11:52.2
I'm going to see you all soon.
