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

This food hack was originally posted on November 10, 2015, but was re-published with a video.

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.

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



Serving Size

6 people

Active Time

40 mins

Total Time

40 mins

  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.​

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