AuthorBiteSizedHeat cooking oil in a pan over medium. Saute the onion until translucent. Add garlic and saute until golden. Add the ginger and siling haba and mix until fragrant.
Add the bangus and mix well. Set aside.
Heat cooking oil in a pan over medium. Saute the onion until translucent. Add the siling labuyo and spring onion and mix until fragrant.
Heat cooking oil in a pan over medium. Saute the onion until translucent. Add the siling labuyo and spring onion and mix until fragrant.
Add the calamansi juice and season with salt and pepper. Mix just until incorporated then remove from heat.
In a hot sizzling plate, add the bangus sisig and pour in the sauce. Add raw egg in the middle and siling labuyo. Mix to cook the egg and serve.
Ingredients
Directions
Heat cooking oil in a pan over medium. Saute the onion until translucent. Add garlic and saute until golden. Add the ginger and siling haba and mix until fragrant.
Add the bangus and mix well. Set aside.
Heat cooking oil in a pan over medium. Saute the onion until translucent. Add the siling labuyo and spring onion and mix until fragrant.
Heat cooking oil in a pan over medium. Saute the onion until translucent. Add the siling labuyo and spring onion and mix until fragrant.
Add the calamansi juice and season with salt and pepper. Mix just until incorporated then remove from heat.
In a hot sizzling plate, add the bangus sisig and pour in the sauce. Add raw egg in the middle and siling labuyo. Mix to cook the egg and serve.
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