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Question SISIG, may egg ba dapat o wala?
- Thread starter pepsilog50
- Start date
Y
0
parang default siguro dapat may egg
J
0
Depende talaga siya sayo kung ano prefer mo. Pero for me, Oks siya may itlog man o wala mas better with egg nga lang
C
146
Same ok nmn for me. pra skn ngdadala tlga ung sarap ng pagkagawa ng sisig
S
0
Depende, pero dapat mas marami ung karne kesa sa egg.. para di magmukhang torta. haha
A
0
Depende sa mood haha
L
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depends sa panlasa mo sir kung ano preference mo. lalo na kung ikaw po yung kakaen hehe
Sometimes I do egg, sometimes i do mayo, sometimes I do both. i dont claim it to be authentic sisig, like how kapampangans treat their "authentic" version of it having no mayo/egg on it.
A recipe is only a guide to cook something. If you want "authentic" sisig, then follow their recipe down to the tee. Cooking it any other way doesnt make it any less of a sisig, it's components are nearly the same, that being it's made of pig face/cheek/ears, etc, and it's served sizzling.
Making egg/mayo sisig is different from claiming it to be the "authentic" version of it. Pretty much how we see jollibee/pinoy spaghetti as just spaghetti, and italian spag as italian spag.... meanwhile italians call italian spaghetti, just spaghetti, and call filipino sweet style spaghetti as??? hmmm... idk
Don't limit cooking to just as it is, be creative, just dont claim something to be authentic if you admitantly went away from the authentic recipe. I call my egg, mayo, and chicharon sisig as just kalye sisig or college sisig.
Walang masama sa paglalagay ng mayo o itlog sa sisig. Parang ganito lang yan: may iba't-ibang varieties ng ramen. May tonkotsu, may salt-based (shio), may soy-based (shoyu), at may miso-based. Magkakaiba ung lasa pero same cooking method and style. All these are ramen.
Sometimes I do egg, sometimes i do mayo, sometimes I do both. i dont claim it to be authentic sisig, like how kapampangans treat their "authentic" version of it having no mayo/egg on it.
A recipe is only a guide to cook something. If you want "authentic" sisig, then follow their recipe down to the tee. Cooking it any other way doesnt make it any less of a sisig, it's components are nearly the same, that being it's made of pig face/cheek/ears, etc, and it's served sizzling.
Making egg/mayo sisig is different from claiming it to be the "authentic" version of it. Pretty much how we see jollibee/pinoy spaghetti as just spaghetti, and italian spag as italian spag.... meanwhile italians call italian spaghetti, just spaghetti, and call filipino sweet style spaghetti as??? hmmm... idk
Don't limit cooking to just as it is, be creative, just dont claim something to be authentic if you admitantly went away from the authentic recipe. I call my egg, mayo, and chicharon sisig as just kalye sisig or college sisig.
Walang masama sa paglalagay ng mayo o itlog sa sisig. Parang ganito lang yan: may iba't-ibang varieties ng ramen. May tonkotsu, may salt-based (shio), may soy-based (shoyu), at may miso-based. Magkakaiba ung lasa pero same cooking method and style. All these are ramen.