Sunday, October 21, 2012

Corned Tuna - Banana Blossom Sisig


Happy Sunday to all!  With another carpentry job to supervise at home, I wasn't able to attend the Sunday Service today. :( So,  what do you expect?  More time in the kitchen, yes, and another experiment!

I bought a piece of white banana heart from the market yesterday, with a grandiose plan of cooking Tuna Sisig for lunch today, but without the fresh tuna, I realized there wasn't much choice for me but to make another stint of trial and error in my culinary arts laboratory.

Here it is--- the recipe for my very own Corned Tuna - Banana Blossom Sisig, one of my husband's likes among my usual menus.
 Ingredients:

1 pc (1/2 kg.) banana heart, cut into chunks, hard middle portion removed
3 cloves garlic , minced
1 medium onion, chopped thinly
1 tbsp ginger strips
1 medium tomato, sliced
1 can San Marino corned tuna (substituted to fresh tuna chunks)
1 pc green finger chili pepper (siling haba)
Pinch of salt, ground pepper and sugar to taste
1/2 small red bell pepper
1/2 small green bell pepper

Steps:
  1. Boil banana heart in 2 cups water with 1 tsp salt for 10 minutes or until tender. Drain and squeeze off   excess water. Set aside.
  2. Sautee garlic, onion, ginger and tomato.
  3. Add banana heart chunks and tomato sauce. Simmer for two minutes.
  4. Add the corned tuna and green finger chili. Season with salt, ground pepper and sugar to taste. Simmer for another minute.
  5. Add red and green bell pepper. Serve hot with rice. 
Sisig is a Filipino 'beer-snack' dish originally cooked using chopped parts of pig's head seasoned with vinegar, calamansi juice, onions, chicken liver and chili pepper, and commonly served during drinking sprees. I made a modification in the usual Del Monte Kitchenomics Tuna Sisig (featured in one of my July blog posts this year. Click here to view post) recipe which I usually cook for my family. Instead of using fresh tuna which, as I mentioned earlier in this post, was not available in the market yesterday, take note that my recipe made  use of San Marino Corned Tuna.


I also gave this recipe another twist by adding ginger strips and sugar.  It went well as toppings to the 3/4 cup of brown rice and dowry fillet with Thousand Island dressing that I served to my husband for lunch.


Wait, there's more! Please visit Petitchef.com and take a look at this recipe. I would really appreciate that!

 Have a great week ahead! :)

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