Kangkong Sisig with Oyster Sauce

Name: Kangkong Sisig with Oyster Sauce
Yield: 4
Cuisine: Filipino
Ingredients: 1 pouch (60 g) Mama Sita’s Oyster Sauce; 2 bundles (440 g) Kangkong, washed and chopped (trim the hard bottom part, separate stalks from leaves); 2 tbsp (30 ml) Oil; 1 pc (100 g) White onion, chopped; 2 pcs Egg, medium sized, beaten; 1 pc (10 g) Green chili, sliced; 5 tbsp (11 g) Pork crackling (chicharon), crushed

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Kangkong (water spinach) sautéed with onion and egg, tossed in Mama Sita's Oyster Sauce and topped with crushed chicharon and green chili.

Cooking time: Cook 9 min
Yield: 4
Difficulty: Intermediate
Ingredients: 7 ingredients
Steps: 6 steps

First published June 27, 2017

Sautéed kangkong sisig topped with crispy chicharon bits on a black plate — Kangkong Sisig with Oyster Sauce

Ingredients

Check off each ingredient as you go.

1 pouch (60 g)Mama Sita’s Oyster Sauce
2 bundles (440 g)Kangkong, washed and chopped (trim the hard bottom part, separate stalks from leaves)
2 tbsp (30 ml)Oil
1 pc (100 g)White onion, chopped
2 pcsEgg, medium sized, beaten
1 pc (10 g)Green chili, sliced
5 tbsp (11 g)Pork crackling (chicharon), crushed

Mama Sita’s in this list

Oyster Sauce

Instructions

Heat oil in a pan, then saute kangkong stalks for 3 minutes over medium high heat.
Add the white onions and saute for 2 minutes.
Add the kangkong leaves and continue cooking for 1 minute.
Add the beaten egg and stir gently for 3 minutes until the egg is cooked. Turn off heat.
Add the Mama Sita’s Oyster Sauce and green chili. Mix well.
Top with chicharon as garnish.

What makes it taste like this

Oyster Sauce

Minanang Sarap, Natural na Sangkap.