Sunday Lunch: Sisig and Ginisang Baka

It’s Sunday again, time to whip up something special for lunch. Mom and dad bought some fresh tuna and beef this morning. My plan was to make the tuna into kinilaw but I opted to make sisig out of it instead. My version of this favorite “pulutan” is a healthier alternative because aside from the tuna, there’s no mayo and it is prepared with olive oil.

To make the sisig, marinate tuna fillets in some salt, pepper and calamansi juice for 5 minutes. Sear with a bit of olive oil in a hot pan over medium high heat. Set aside.

pan-seared-tuna
Chop some onions, garlic, finger chilis (siling pansigang) and siling labuyo (optional). Combine with the tuna and season with soy sauce or seasoning sauce and calamansi. Refrigerate prior to sizzling.

 tuna-sisig

Place in sizzling plate or very hot pan with a bit of olive oil. Crack one whole egg and stir, serve immediately with extra calamansi.

Ginisang Baka is just Beef Sinigang or Sinigang na Baka, but it is first sauteed in garlic, onions and tomatoes, it is quite confusing but I guess it was named as so to differentiate it from the usual sinigang. Sauteeing gives it a more depth of flavor than the usual boiling method. Gabi (taro root), radish, chilis and kangkong are added to complete the dish. Serve piping hot with lots of rice.

beef-sinigang

Have a great Sunday!

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