Recipes

Our Two Seasons’ Oyster Sisig Hack Will Bring You Back to Bora

November 10, 2015

The subject of many an Instagram post, people often wax poetic about Two Seasons’ four cheese pizza and their oyster sisig, disregarding their hard work to get their #beachbodies for #Boracay once they’re on the table. Why? Because these are gastronomic staples on the island, fare so straightforwardly delicious, that you feel zero guilt as you’re elbows deep in a sizzling plate of fat that’s all your own. Two Seasons’ version of oyster sisig is a perfect one, with little briny jewels retaining a sliver of crisp, starchy coating, and an egg yolk instead of too much mayo giving it creaminess. It’s a heady combination, especially when your toes are buried  in salt water and sand; its marriage of both lightness and indulgence encapsulates everything one could ever love about the beach.

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If you’re desperate to relive memories of summer, recreate them at home instead. We’ve hacked this one to almost near perfection, capturing the hints of spice, saltiness, and sourness from its origins. Take a crack at it when oysters are available at your wet market or neighborhood supermarket; this dish is easily rewarding.

Two Seasons Oyster Sisig Food Hack

Total Time: 40 minutes
Yield: 6 servings

Ingredients

  • 1/2 kg small oysters
  • 2 cups flour
  • salt and pepper, to taste
  • oil, for frying
  • 1 large red onion, minced
  • 1 red chilli, minced + more for garnish
  • 1/4 cup spring onions, minced (reserve 1 tbsp for garnish)
  • 1 cup heavy cream
  • 3 tbsp mayonnaise
  • 2 tbsp water
  • 1 tbsp calamansi juice + more for garnish
  • 1 raw egg

Procedure

  1. In a medium pot, heat oil to 375F.
  2. Drain and dry the oysters.
  3. Coat the oysters in flour seasoned with salt and pepper.
  4. Fry the oysters until golden brown and crispy.
  5. Set aside to drain on a paper towel.
  6. In a pan on medium-high heat, cook the red onions until they begin to color.
  7. Add the red chili, spring onions, heavy cream, mayonnaise, and water.
  8. Stir until everything is combine and let the mixture reduce and thicken, about 5-10 minutes.
  9. Season with salt and pepper, add the calamansi juice, and stir.
  10. Take off the heat and add the fried oysters to the sauce and toss until coated.
  11. Transfer to a sizzling plate and serve with the egg and garnish with spring onions, more chili, and calamansi.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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3 comments in this post SHOW

3 responses to “Our Two Seasons’ Oyster Sisig Hack Will Bring You Back to Bora”

  1. Heiko Schmidt says:

    Browsed this food website as I am visiting the Philippines and lo and behold, all the articles are not only short, but lack a whole lot of substance. Seems like the writers just want to post something and not even caring about the content. Sorry. Just an opinion.

  2. Leg says:

    @disqus_IVLizOvh6H:disqus
    I’d rather have short but concise content than go through a word snoozefest. This article do not even require much details since this is a very simple food hack.
    I guess to each his own.

  3. Juan Pedro says:

    awesome photo! no need for words at all! you may visit my review on one of Cebu’s best restaurant http://lami-waylami.com/muvans-pocherohan-and-seafoods-3-cebu-restaurants

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