A savory and creamy vegetarian twist to the classic sisig using young jackfruit—perfect as a main dish or pulutan!
Cooking Tips:
• Boil the jackfruit until tender but not mushy to retain a meaty texture.
• Adjust kalamansi and mayo to taste for tangier or creamier sisig.
• Use a sizzling plate for an authentic presentation.
Ingredients Tips:
• Fresh young jackfruit gives best results, but canned young jackfruit (in brine) works too—just rinse and drain well.
• Add chopped chili or red pepper flakes if you like it spicy.
• For a vegan version, ensure your mayonnaise and seasoning are plant-based.
Sisig Langka
Asavory and creamy vegetarian twist to the classic sisig using youngjackfruit—perfect as a main dish or pulutan!
Ingredients
Main:
- 2 kg young jackfruit thinly sliced
- 1 liter water for boiling
Sauce Mixture:
- ¼ cup soy sauce
- 4 tbsp kalamansi juice
- ½ cup plain mayonnaise
- ½ tbsp liquid seasoning
For Sautéing:
- 2 tbsp cooking oil
- 1 small onion finely chopped
- 1 pc long green pepper sliced
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ sugar to taste
For Topping:
- Sliced long green chili
- Onion rings
Instructions
Boil the Jackfruit:
- In a large pot, bring water to a boil.
- Add sliced young jackfruit and until soft.
- Drain well and set aside.
Make the Sauce Mixture:
- In a bowl, combine soy sauce, kalamansi juice, mayonnaise, and liquid seasoning.
- Mix until smooth and creamy. Set aside.
Sauté the Aromatics and Combine:
- Heat oil in a large pan.
- Sauté onions and green pepper until softened.
- Add the drained jackfruit.
- Season with salt and pepper.
- Pour in the prepared sauce mixture.
- Mix and cook until fully combined and heated through.
Finish and Serve:
- Transfer to a sizzling plate or serving dish.
- Garnish with long green chili and onion rings.
- Serve hot with rice or as pulutan.
