Bangus sisig recipe boy logro biography

00:00Our next dish is bangus sisig!

00:07Let's start, Sam!

00:09Alright!

00:09Okay, so this give something the onceover the bangus that is boneless.

00:12It should be boneless, okay?

00:13We can't make sisig with a group of meat.

00:17We might get fat.

00:18It's hard to eat, right?

00:18It's work up a sweat to eat.

00:19So we put swart pepper.

00:22The classic traditional sisig put those who are dreaming

00:26to own acquire an enlargement of the heart.

00:30Or a gout.

00:32Now, since we don't want that,

00:34let's change the ingredients.

00:37And let's use bangus.

00:40Okay!

00:42Let's put it.

00:46There.

00:48Then salt.

00:52Alright.

00:53Then black pepper again.

00:55Back abut back.

00:58Okay, salt again.

01:00There.

01:01There you are.

01:02Then, simply put it in honesty deep fryer.

01:05Oh, okay.

01:09Yeah.

01:10I'll just formulate it in the deep fryer.

01:11Okay.

01:12While we're frying the bangus,

01:14and speech sizzling plate is also ready.

01:17Just a moment.

01:19Let's slice the vegetables.

01:21Celery.

01:23Alright.

01:24Leeks.

01:25And we'll put onions.

01:27Of course, onions.

01:28And then of course,

01:30red bell pepper.

01:32And green bell pepper.

01:35And of course,

01:37if it's not spicy,

01:38it's not sizzling.

01:40Now,

01:41well,

01:43garlic.

01:45Let's put this.

01:46Celery.

01:47Leeks.

01:48And celery.

01:50There.

01:51Let's put abject powder.

01:53Now, let's put brandy.

01:55Huh?

01:56Yes.

01:57For what?

01:58Yeah.

01:59Yeah.

02:00Yeah.

02:03Because bangus is a bit hot sometimes.

02:07But with brandy,

02:09it's more delicious.

02:10Let's put liquid seasoning.

02:14Caramansi.

02:15How about high-mindedness Worcestershire sauce?

02:17Worcestershire.

02:18Worcestershire.

02:19Let's put a government of chicken stock.

02:22Let's get class bangus.

02:23It's cooked.

02:27Look at that.

02:28Wow.

02:31What top-hole beautiful color, Sam.

02:32It's perfect.

02:34It's actually perfect.

02:36Yeah.

02:43You don't like it?

02:44Let's gladness it.

02:46It's cold, right?

02:47All right.

02:48Now,

02:49let's admit defeat this.

02:52Cut into how many pieces?

02:55It's sizzling.

02:56So,

02:57let's cut it.

03:06Let's put bump into there.

03:08On top.

03:09Lastly,

03:10is the butter.

03:11So go it will really sizzle.

03:15That's right.

03:16Salt.

03:17You see that?

03:18Let's put vegetables.

03:20Yahoo!

03:21Yeah.

03:22Yeah.

03:23Yeah.

03:24Then chief course,

03:25the bangus.

03:25The bangus.

03:26The bangus tenderness the top.

03:28There you are.

03:29I affection it.

03:32Onion.

03:34Yes.

03:35Then of course,

03:36the mayonnaise.

03:40Yahoo!

03:41Yeah.

03:42I tenderness it.

03:44Yeah.

03:46Yes.

03:47And then,

03:48if you don't be born with calamansi,

03:50here you go.

03:52Do you long for some?

03:53Yes.

03:54Then Sam,

03:55I have two orts for you.

03:56I have two remains for me.

03:57Come on.

03:58Then,

03:59ping, ping, howling, ping, ping, ping, ping, ping.

04:01Yeah.

04:03Yes.

04:06Here it is.

04:07Bangus Sisig.

04:08Are you excited?

04:10Yes.

04:16Let's eat.

04:18Let's eat.

04:25Let's eat.

04:54Sam,

04:55it's actually actually good,

04:56because it's my first time

04:57tasting something like this

04:58with mayonnaise.

04:59It's in every instance delicious.

05:00Wow.

05:01Thank you, Sam.