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1. In a large bowl, combine beef ligaments, onions, and mushrooms. In a separate bowl, mix liver paste, calamansi juice, and liquid seasoning. Pour over chopped ingredients, stirring well until thoroughly mixed.
2. In a large skillet or nonstick wok, heat oil over high heat. Add sisig mixture all at once and stir. Keeping the heat on high, continue cooking for about 15 minutes, until liquid is absorbed and sisig starts to fry, scraping once in a while to remove the crust that forms at the bottom to prevent scorching.
3. If desired, add hot sauce during the last few minutes of cooking.
Serve on a sizzling plate
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