mushroom and tofu sisig

we had potluck lunch in the office recently and thoroughly enjoyed a spread of both the classics (chicken pastel, pork asado, chopsuey) and some unique but delicious finds (sinigang na baboy sa pakwan and the dish featured in this post, mushroom sisig).

i’m kapampangan so i know my sisig by birthright (of course, the classic recipe of roasted pig’s ears chopped finely with chicken liver and dressed with calamansi juice, soy sauce and chili) so imagine my surprise when i read in the potluck menu that one of our team mates was preparing mushroom sisig. hmmmm…. interesting! it was nothing short of delicious!

here’s what goes into the dish:

3/4 kilo oyster mushrooms (sliced thinly, note: i don’t think button mushrooms will work here)
1/4 kilo fried tofu (cut into strips)
2 pcs. medium-sized red onion (sliced finely)
2 pcs. red and green chili (sliced finely)
1/2 cup mayonaisse
4 tbs. calamansi juice
2 tbs. vegetable oil
salt and peper to taste

1. saute mushrooms in oil, season salt and peper, set aside
2. fry tofu and cut into strips, set aside
3. combine all ingredients before serving, top with fresh green chili

a non-vegetarian option is to add slices of grilled pork belly, cut thinly.

it was so delicious that we asked our teammate to make this again for next week’s christmas party lunch 😀 am looking forward to having this again 🙂


5 Comments Add yours

  1. C B says:

    Hmm, something to try.


  2. Guagua Girl says:

    not that i don't appreciate your approximations, but ask your teammate for the actual recipe!!! just to make sure you're not missing anything. i'm looking forward to trying this out myself, although even i am a little scared of the amount of mayo in that dish, HA HA HA!

    looks like your teammate brought it in fried and then just added the mayo and mixed it at the office. gotta give him or her kudos for the presentation.


  3. Betis Boy says:

    okay i'll get the exact amounts from him next week 🙂 which reminds me, i still owe a reader the recipe for the kalame gandus.


  4. Christine says:

    lol, just posted on the capampangan breakfast post asking for the recipe again and checked on this post and the mushroom and tofu sisig recipe caught my attention. I was thinking maybe i could use grilled portabello mushroom to give it that smokey flavour. I shall look forward for the original recipe as well. Kudos


  5. Betis Boy says:

    hi christine and GG, the recipe above has already been adjusted, given the precise amounts of ingredients my teammate.

    christine, for the kalame gandus recipe, i hope i can get it for you soon, i keep forgetting to ask my mom to get it from the kalame-maker. cheers!


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