It’s fun to see people get drunk because it brings out the Homer Simpson in all of us.
Sometimes, a drunken stupor unravels out-of-this-world behavior such as licking the floor, dunking your head in the toilet, and publicly exhibiting unwanted parts of your half-naked body.
Fast forward to the next morning when we wake up with terrible hangover that’s on a major-major level. But as we take steps that require us to muster every single ounce of energy despite our shaky surroundings, there is one thing we are in dire search for: fooood.
Suddenly, you remember that all your food was chowed down by your lovely drinking buds as evidenced by the haphazardly stacked bowls in your sink. To your dismay, you are left with last night’s cholesterol-filled culprit: sisig. So what do you do then? Duh. Magic.
Turn on the heat, dump in your sisig, and just add some cream, mushrooms, and voilà! You’ve created a dish that’s worth the struggle: Sisig Cream Pasta with Mushrooms. (Applause for managing to put it all together even with a hangover.)
Though we do not promise that this dish will cure your hangover, we do promise that it’ll satisfy your taste buds and make up for the evening’s embarrassment. For now, we leave you dish that you can chow down to despite your aching head.
You can also invite your friends…if they still want to associate themselves with you, that is.
Sisig Mushroom Cream Pasta
Yield: 2-3 servings
- 500 grams fresh miki noodles
- 1 cup cooked sisig (we used Razon’s)
- 1 cup all purpose cream
- 1/2 cup milk
- 1/2 cup chopped button mushrooms
- 2 tbsp chopped bell pepper
- 1/2 tsp fine salt
- 1/4 tsp pepper
- chopped parsley, for garnish
- Boil fresh noodles for 1 minute. Set aside.
- In a non stick pan, boil together cream, milk, button mushrooms and bell pepper for 3 minutes.
- Add in sisig and season with salt and pepper.
- Simmer for 1-2 minutes.
- Check seasonings.
- Toss in boiled noodles.
- Sprinkle with chopped parsley on top.
- You can put more sisig on top as garnish or for extra flavor. We used canned mushrooms for this recipe but fresh mushrooms will go perfectly with this recipe as well.