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But instead of rice vermicelli noodles and lemongrass beef tossed in a fish sauce dressing, this Filipino-inspired dish features mung bean thread noodles (known as “Sotanghon” in the Philippines), and Bistek (a Filipino preparation of beef marinated in soy sauce and calamansi juice). In a large bowl, combine the calamansi juice, soy, sesame oil, garlic, and black pepper and stir to combine. Place the red bell pepper over direct heat on the hot grill and roast, turning often, until soft and blackened on all sides, about 10 minutes total. In a medium bowl, combine the sliced shallots, calamansi juice, and soy sauce, and set aside.

This Sisig recipe is something I’ve been tinkering with for nearly 10 years now. I first wrote about Sisig way back in 2008 (my first Sisig recipe)

This has been in the works for the last 2 years or so, but I’m happy to announce that my latest cookbook Pulutan! Filipino Bar Bites, Appetizers and Street Eats will be released on September 11, 2018! It’s full of recipes for Filipino finger foods and bar snacks, and each recipe contains a suggested beer/cocktail/wine pairing! Although it won’t be out till September, you can pre-order my book on Amazon now! In his new cookbook, Marvin Gapultos delves further into Filipino cuisine by exploring the drinking food and bar snacks of the Philippines known as “Pulutan. ” Marvin shows you how to eat and drink like a Filipino with a range of easy Pulutan recipes – all of which are perfect accompaniments to an icy cold beer! What’s more, as a Certified Cicerone® and craft beer professional, Marvin also provides perfect beer pairings for each dish so you can elevate your Pulutan experience to the highest degree