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FHM’s Weekend Cooking Challenge: Bangus Sisig Sizzler

The healthy alternative to our all-time favorite meal / pulutan
by Mars Salazar | Apr 15, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM's Weekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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Craving for sisig but can’t stop counting calories (and/or making that pain in your batok stop)? Indulge guilt-free by substituting the traditional pig mask with fish and tokwa. We like it best with bangus: not only is it better for the heart, but it’s also easy as pie to make at home!

What you’ll need:
500 g boneless bangus fillet, skinned and finely chopped
6 blocks firm tofu, cubed
2 medium red onions, chopped
4 cloves garlic, minced
5 tablespoons oyster sauce
1 red bell pepper, diced
1 green bell pepper, diced
2 finger chilies, sliced
2 stalks spring onions
Pepper, to taste

Optional, for garnish:
Red and green bell peppers, cubed
Red onions, finely chopped
Finger chilies, sliced into rings or whole
Spring onions
1 raw egg

Prepare it:
1) Fry the tofu until golden brown and set aside.
2) In the same pan where you fried the tofu, sauté the red onions and garlic.
3) Add the chopped bangus. Sauté until half cooked.
4) Add the oyster sauce, green and red bell peppers, and chili. Cook until done.
5) Place the cooked tofu back in the pan and toss gently.
6) Season with pepper, and transfer to a serving dish or a sizzling plate.

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The end product should look something like this:



Enjoy it with:
- Beer, of course! It’s not a well-loved pulutan for nothing!
- Want something fancier? A dry red wine also pairs well with this inuman staple.
- You don’t need us to tell you to pair it with rice, but you could use healthier grain variants, like brown rice, to stay in line with your “healthy” diet!

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Pro tip:
- Don’t overstir your sisig! It’ll end up looking like a mushy, unappetizing mess, especially since the ingredients you’re using are softer than the usual pork bits.
- If you’re using a sizzling plate, you can top your sisig with a raw egg and add some more bell peppers, onions, chili, and spring onions. The plate’s heat will cook the raw extras nicely.

For more man-approved recipes, visit

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