Information om | Engelska ordet SISIG

Exempel på hur man kan använda SISIG i en mening

• The evolution of sisig moved forward when Benedict Pamintuan of Sugay's, a restaurant also in Angeles, thought of using a sizzling plate as a serving vessel so that the pork fat would not go cold and turn into lard when it was served.
• 150pxThe Food Village hosts 46 stalls selling local food specialties such as halo-halo, ihaw-ihaw, Minette's Inasal, Tita Lynn's flavored suman, Three Sisters’ Pasig pancit with chicharrón, budbod of Taytay (rice toppings), sisig, lechón, milkfish, and merienda specialties like bibingka, puto bungbong and kakanin.
• Some popular Kapampangan dishes include sisig, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, bringhi (paella), tabang talangka (crab meat), the "tocino" or pindang including pindang damulag or carabao’s meat tocino and their native version of the longganisa.
• Lucía "Aling Lucing" Lagman Cunanan (February 27, 1928 – April 16, 2008) was a Filipino restaurateur best known for having invented or at least re-invented sisig, a popular Kapampangan dish in the Philippines and Filipino diasporas worldwide.
• The restaurant chain also offers free Sinigang soup, along with other grilled dishes like pork barbecue and grilled liempo, as well as non-grilled options like sisig, palabok, and lumpia.
• It is an ingredient commonly used in Philippine cuisine, spicing up dishes like sinigang, dinuguan, pinangat, kilawin, paksiw, and sisig.
• Finger foods eaten with the drinks are often called pulutan and commonly include the following foods: sisig, chicharon, lechon, inihaw and crispy pata.
• In a feature article, ABS-CBN News recommended Kusinang Matua's versions of the bobotong asan (a Kapampangan dish served during the election season, using boneless bangus stuffed with julienned kamias fruit, tomatoes, alagao leaves, and onions sprinkled with oil and soy sauce), the ensaladang pako na may itlog ng bayawak (edible fern salad topped with a monitor lizard's egg), the morcón, the pork sisig, the quilayin (a dish similar to the dinuguan with less blood and more pork offals), the buru (dip for boiled mustard leaves, eggplants, and ampalaya), the bringhe (itself a Kapampangan version of the Spanish paella, using turmeric, sticky rice, coconut milk, chicken, chorizo and bell peppers), the puchero (which, unlike the typical puchero, uses chicken sauteed in garlic, onions and tomatoes), the pritong hito (catfish abundant in Mexico, Pampanga, fried), and Atching Lillian's Sanikulas cookies.

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