- Boil the liempo and pig ear until cooked. Let it cool and slice into bite sized pieces. Things will get sticky, especially with the pig ear, so it’s advisable to wear plastic gloves.
- Heat oil in a pan. You only need a teaspoon because there’s still oil from the pork when you add it later. Add the onions and fry till translucent. Add your meat and continue stirring to stop it from sticking from your pan. Cook until it turns brown. Mix in mayonnaise, soy sauce, and calamansi. Add pepper and taste. Add salt only if necessary. Lastly, add your siling pansigang. You add this last because it cooks the fastest and you want it to give some crunch in your sisig.
- Heat your tortillas either in a toaster oven, an actual oven, or a skillet. Do not toast it till crispy because you will still need to be able to fold the tortilla. Heat it till you see it brown in some areas. As for the skillet method, turn the stove on at medium heat. Wait for your skillet to get hot then add your wrap. When it starts to puff up a bit, that’s when you flip it.
- Assemble! Place the meat in between the lettuce and the cheese. The wonderful thing about this dish is that you can always add your little twist to it. If you’d like, you may add chicharon bits, salsa, guacamole, sour cream instead of cheese… the possibilities are endless.
Who doesn’t love sisig? And who doesn’t love tacos? For this month we decided to combine the two to make portable one of the Philippine’s most beloved dishes.
WHAT TO DO
Words and Photographs by Anna Cayco
Third wave coffee products have been invading my Instagram feed for a while now. So we decided that it’s about time we check four third wave coffee shops Manila has to offer. Let me just put it out there that I don't drink a lot of coffee. I always focused on the things you add in it rather than the coffee itself. It was a totally different experience that gave us intense coffee highs but also certain realizations about the flavor of coffee.
Location: There should be a lot of sun or should be at least partially shady. Also with good air circulation. It could grow indoors or outdoors.
Soil: Well-drained, normal to slightly acidic, and must be left to dry between watering.
Water: Very sensitive to over-watering. Should only water at least once a week, depending on the climate.
Harvest: Simply snip leaves from the top.
Uses: Use on fish, chicken, juices, or simply flavored water to add freshness.
Location: Enjoys moderate sunlight. Will wither at seven degrees Celsius and below (like that will ever happen in the Philippines).
Soil: Rich, moist, friable, slightly acidic, and drains well.
Water: For seeds, merely moisten the top layer of the soil, ideally with a spritzer. For plants in pots, stick a finger at the top layer, which should be dry, and the bottom layer, which should be moist.
Harvest: Start when it has four layers of leaves. Remove topmost set of leaves and flowers. It's annual herb so once it’s done growing for a year, it’s done.
Uses: An essential in the kitchen.
Location: There should be a lot of sun or should be at least partially shady.
Soil: Moist, rich, well-drained, and slightly acidic.
Water: Likes water, so do it frequently. Just make sure that the soil is loose enough so that the excess water flows out.
Harvest: Frequently cut your mint from the top. Remove the flowers as well.
Uses: Adds freshness to your drinks, alcoholic and non-alcoholic.
Location: Average sunlight. It isn't too particular in temperature. For seeds planted indoors, they should be ¼ inch into the soil and should start out in a dark at 15 to 21 degrees Celsius until they sprout. Then transfer them to a sunny area. Only at six inches should they start growing outside. Developed chives can grow indoors and outdoors.
Soil: Rich and moderately damp.
Water: Moderately, just as long as the soil is not too damp or dry.
Harvest: Ready after 75 to 85 days when grown from seed. Just snip away how much you need.
Uses: Adds a bit of color to your dishes as a garnish, as well as giving a mild onion flavor.
Location: There should be a lot of sun or should be at least partially shady. Hates soil that is above 24 degrees Celsius so it must be in a cool area or else it will bolt.
Soil: Well-drained, slightly acidic soil. Must keep soil moist at all times. Adding mulch will help.
Water: During dry weather or when soil is too dry.
Harvest: Start at the lower part when some stems have developed. Do this frequently to delay flowering. Its flowers are also edible.
Uses: Could replace parsley. Used in many Asian dishes.
Words by Anna Cayco
Illustrations by Gianne Encarnacion
Sources: 1 2 3 4 5
Thanks to Miracle-Gro's Complete Guide to Vegetables, Fruits, and Herbs.
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