Made of chopped bangus and vegetables, Chef Boy Logro and Sam Pinto make the typical sisig much healthier!
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00:00Our next dish is bangus sisig!
00:07Let's start, Sam!
00:09Alright!
00:09Okay, so this is the bangus that is boneless.
00:12It should be boneless, okay?
00:13We can't make sisig with a lot of meat.
00:17We might get fat.
00:18It's hard to eat, right?
00:18It's hard to eat.
00:19So we put black pepper.
00:22The classic traditional sisig for those who are dreaming
00:26to have an enlargement of the heart.
00:30Or a gout.
00:32Now, since we don't want that,
00:34let's change the ingredients.
00:37And let's use bangus.
00:40Okay!
00:42Let's put it.
00:46There.
00:48Then salt.
00:52Alright.
00:53Then black pepper again.
00:55Back to back.
00:58Okay, salt again.
01:00There.
01:01There you are.
01:02Then, simply put it in the deep fryer.
01:05Oh, okay.
01:09Yeah.
01:10I'll just put it in the deep fryer.
01:11Okay.
01:12While we're frying the bangus,
01:14and our sizzling plate is also ready.
01:17Just a moment.
01:19Let's slice the vegetables.
01:21Celery.
01:23Alright.
01:24Leeks.
01:25And we'll put onions.
01:27Of course, onions.
01:28And then of course,
01:30red bell pepper.
01:32And green bell pepper.
01:35And of course,
01:37if it's not spicy,
01:38it's not sizzling.
01:40Now,
01:41well,
01:43garlic.
01:45Let's put this.
01:46Celery.
01:47Leeks.
01:48And celery.
01:50There.
01:51Let's put chicken powder.
01:53Now, let's put brandy.
01:55Huh?
01:56Yes.
01:57For what?
01:58Yeah.
01:59Yeah.
02:00Yeah.
02:03Because bangus is a bit spicy sometimes.
02:07But with brandy,
02:09it's more delicious.
02:10Let's put liquid seasoning.
02:14Caramansi.
02:15How about the Worcestershire sauce?
02:17Worcestershire.
02:18Worcestershire.
02:19Let's put a bit of chicken stock.
02:22Let's get the bangus.
02:23It's cooked.
02:27Look at that.
02:28Wow.
02:31What a beautiful color, Sam.
02:32It's perfect.
02:34It's really perfect.
02:36Yeah.
02:43You don't like it?
02:44Let's hold it.
02:46It's cold, right?
02:47All right.
02:48Now,
02:49let's cut this.
02:52Cut into how many pieces?
02:55It's sizzling.
02:56So,
02:57let's cut it.
03:06Let's put it there.
03:08On top.
03:09Lastly,
03:10is the butter.
03:11So that it will really sizzle.
03:15That's right.
03:16Salt.
03:17You see that?
03:18Let's put vegetables.
03:20Yahoo!
03:21Yeah.
03:22Yeah.
03:23Yeah.
03:24Then of course,
03:25the bangus.
03:25The bangus.
03:26The bangus on the top.
03:28There you are.
03:29I love it.
03:32Onion.
03:34Yes.
03:35Then of course,
03:36the mayonnaise.
03:40Yahoo!
03:41Yeah.
03:42I love it.
03:44Yeah.
03:46Yes.
03:47And then,
03:48if you don't have calamansi,
03:50here you go.
03:52Do you want some?
03:53Yes.
03:54Then Sam,
03:55I have two pieces for you.
03:56I have two pieces for me.
03:57Come on.
03:58Then,
03:59ping, ping, ping, ping, ping, ping, ping, ping.
04:01Yeah.
04:03Yes.
04:06Here it is.
04:07Bangus Sisig.
04:08Are you excited?
04:10Yes.
04:16Let's eat.
04:18Let's eat.
04:25Let's eat.
04:54Sam,
04:55it's actually really good,
04:56because it's my first time
04:57tasting something like this
04:58with mayonnaise.
04:59It's always delicious.
05:00Wow.
05:01Thank you, Sam.