About SisigBrain
Sisigbrain’s appetite for food started in college where she gained freedom to eat food she craved. Scouting restaurants; eating cold dormitory food; feasting on canned goods; munching instant noodles; snacking on street food; experimenting on good eats were her favorite past time. From the foothills of Mount Makiling, she would eat anything from street to gourmet food.
Recently migrating to the U.S., she found out the lack of decent Filipino restaurants. While other Asian cuisines are on the mainstream, Filipino cuisine is still left on the shadow of the Balut (fertilized duck egg with embryo) Fear Factor.
The rich history of the Philippines would mean diverse food to suit different palates. Realizing all this inspired her to write a food blog that features anything about food and putting a twist on Filipino cuisine.
The Brain behind SisigBrain
Forester by education. Cook by inclination. While I would want to combine both as my profession of choice; unfortunately, it’s halted in the time being as I’m a legendary office ninja. In the future, maybe I could write about agroforestry; sustainable farming; integrated pest management, so on and so forth.
I discovered my love for food when I started watching Lifestyle Network which features Food Network in college. I started by cooking corned beef hashed, tuna spaghetti and all other dormitory canned goods turned into edible meals.
About Sisig
Sisig is heart-stopping dish that originated from Pampanga, Philippines. It also means “to snack on something sour” in local dialect. It was made famous by the late Lucia Cunanan by cooking pig offals seasoned with kalamansi (Citrofortunella microcarpa) and peppers served on a hot sizzling plate. Today the popular sisig transcended into more complex dish offering different varieties like chicken, tuna, tofu, squid and etc.
Sisig is gaining popularity even Filipinos in the U.S. with a little tweak on eliminating pig offals.
SisigBrain 