Bangus and Pork Sisig Recipe
Ringo | On 24, May 2013
Innovation… This is one of the most emphasized word. In everything we do, whether in business or employment, innovation is a requirement to success.
I always listen to this one online marketer as I know, he’s one of the most innovative in the field. One thing I remember in one of his talks, he said that people should always be innovative and accept change. People who are left behind are those who can’t see technology as an aid and don’t want to leave his comfort zone.
Speaking of, here is one of the recipes that I can say a product of my inventiveness — or, innovation.
Bangus and Pork Sisig uses milk fish and ground pork as the main ingredients. This recipe can feed 6-8 people.
The elements we need are:
- 1 medium bangus – separate the skin to the flesh. Ask your vendor to do it for you.
- 1/2 ground pork
- 1 cup water
- 1 large carrots – cubed
- 1 bell pepper – chopped into small pieces
- 3/4 cup green peas
- 2 table spoon raisins
- 1 whole cucumber – chopped
- 1 cup mayonnaise
- 1 egg
- 2 medium red onions – chopped
- 5 cloves garlic – minced
- Salt and pepper to taste
- Boil the bangus flesh shred using hands. Set aside.
- Saute garlic until golden brown and onion.
- Add the ground pork and add 1 cup of water. Boil until cook.
- Add all the vegetables except the cucumber and boil until water dries.
- Add salt and pepper.
- Add mayonnaise and let it simmer.
- Turn off the stove and add egg. Mix well.
- Add cucumber and mix well.
- Serve and enjoy.