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Make your Sisig healthier by using Bangus! | Idol Sa Kusina
GMA Network
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1/3/2025
Made of chopped bangus and vegetables, Chef Boy Logro and Sam Pinto make the typical sisig much healthier!
Category
😹
Fun
Transcript
Display full video transcript
00:00
Our next dish is bangus sisig!
00:07
Let's start, Sam!
00:09
Alright!
00:09
Okay, so this is the bangus that is boneless.
00:12
It should be boneless, okay?
00:13
We can't make sisig with a lot of meat.
00:17
We might get fat.
00:18
It's hard to eat, right?
00:18
It's hard to eat.
00:19
So we put black pepper.
00:22
The classic traditional sisig for those who are dreaming
00:26
to have an enlargement of the heart.
00:30
Or a gout.
00:32
Now, since we don't want that,
00:34
let's change the ingredients.
00:37
And let's use bangus.
00:40
Okay!
00:42
Let's put it.
00:46
There.
00:48
Then salt.
00:52
Alright.
00:53
Then black pepper again.
00:55
Back to back.
00:58
Okay, salt again.
01:00
There.
01:01
There you are.
01:02
Then, simply put it in the deep fryer.
01:05
Oh, okay.
01:09
Yeah.
01:10
I'll just put it in the deep fryer.
01:11
Okay.
01:12
While we're frying the bangus,
01:14
and our sizzling plate is also ready.
01:17
Just a moment.
01:19
Let's slice the vegetables.
01:21
Celery.
01:23
Alright.
01:24
Leeks.
01:25
And we'll put onions.
01:27
Of course, onions.
01:28
And then of course,
01:30
red bell pepper.
01:32
And green bell pepper.
01:35
And of course,
01:37
if it's not spicy,
01:38
it's not sizzling.
01:40
Now,
01:41
well,
01:43
garlic.
01:45
Let's put this.
01:46
Celery.
01:47
Leeks.
01:48
And celery.
01:50
There.
01:51
Let's put chicken powder.
01:53
Now, let's put brandy.
01:55
Huh?
01:56
Yes.
01:57
For what?
01:58
Yeah.
01:59
Yeah.
02:00
Yeah.
02:03
Because bangus is a bit spicy sometimes.
02:07
But with brandy,
02:09
it's more delicious.
02:10
Let's put liquid seasoning.
02:14
Caramansi.
02:15
How about the Worcestershire sauce?
02:17
Worcestershire.
02:18
Worcestershire.
02:19
Let's put a bit of chicken stock.
02:22
Let's get the bangus.
02:23
It's cooked.
02:27
Look at that.
02:28
Wow.
02:31
What a beautiful color, Sam.
02:32
It's perfect.
02:34
It's really perfect.
02:36
Yeah.
02:43
You don't like it?
02:44
Let's hold it.
02:46
It's cold, right?
02:47
All right.
02:48
Now,
02:49
let's cut this.
02:52
Cut into how many pieces?
02:55
It's sizzling.
02:56
So,
02:57
let's cut it.
03:06
Let's put it there.
03:08
On top.
03:09
Lastly,
03:10
is the butter.
03:11
So that it will really sizzle.
03:15
That's right.
03:16
Salt.
03:17
You see that?
03:18
Let's put vegetables.
03:20
Yahoo!
03:21
Yeah.
03:22
Yeah.
03:23
Yeah.
03:24
Then of course,
03:25
the bangus.
03:25
The bangus.
03:26
The bangus on the top.
03:28
There you are.
03:29
I love it.
03:32
Onion.
03:34
Yes.
03:35
Then of course,
03:36
the mayonnaise.
03:40
Yahoo!
03:41
Yeah.
03:42
I love it.
03:44
Yeah.
03:46
Yes.
03:47
And then,
03:48
if you don't have calamansi,
03:50
here you go.
03:52
Do you want some?
03:53
Yes.
03:54
Then Sam,
03:55
I have two pieces for you.
03:56
I have two pieces for me.
03:57
Come on.
03:58
Then,
03:59
ping, ping, ping, ping, ping, ping, ping, ping.
04:01
Yeah.
04:03
Yes.
04:06
Here it is.
04:07
Bangus Sisig.
04:08
Are you excited?
04:10
Yes.
04:16
Let's eat.
04:18
Let's eat.
04:25
Let's eat.
04:54
Sam,
04:55
it's actually really good,
04:56
because it's my first time
04:57
tasting something like this
04:58
with mayonnaise.
04:59
It's always delicious.
05:00
Wow.
05:01
Thank you, Sam.
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6:16
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