Tuna Sisig Recipe

Ingredients:

2 cans of tuna (drained; but keep the oil for frying)

3 garlic cloves (minced)

1 medium onion (diced)

1 green chili (thin slices)

Chili padi (optional)

Mayonnaise 

Butter

Sauté onion then garlic. Put in chilis and lastly the tuna. Add mayonnaise to your preferred thickness. 

Melt a tablespoon of butter in sizzling plate and put a cup of rice and place tuna on the side.

Serve.

Tuna Sisig

VERDICT
WILL: We have a bunch of canned tuna and we need to look for an interesting recipe that will excite our tastebuds ...and we stumbled upon the Tuna Sisig. As usual, Abbey is on it. Yey! 

If you are lazy to fry the tuna, it will taste just like a sautéed meat. Abbey is so patient to make it crispy as possible. Yummy! Make it spicier. If not, it will taste like tuna spread. Hehe. 

The Bicentennial Experience - From Singapore to Singaporean

ABBEY: Wouldn’t it be nice if you learn history not from a book or in a classroom but in a sensory-immersive experience? That’s why we booked the 60-minute show From Singapore to Singaporean: The Bicentennial Experience at Fort Canning Centre.

It was divided into five parts. First is The Beginnings where it shows how Singapore began and got discoverd by her first rulers. Be thrilled when you see rain go up right before your eyes. Next is The Arrival wherein the period of Dutch and British were shown. Then the Connectivity as Singapore grew as a nation and its evolution. On this act, make sure that you stay on your sit. The Occupation is the darkest of them all literally. You will be in a darkroom listening to the stories during Japanese invasion. At the end is destiny. The last act shows how the rain became part of nation’s history from the first National Day Parade to Singapore Founding Father Lee Kuan Yew’s death.

It also exhibited Singapore’s self-determination, openness and multiculturalism that helped the nation to go forward and grow.

This was indeed a great experience for me to learn more about my host country.

The Bicentennial Experience - From Singapore to Singaporean
Introduction

The Bicentennial Experience - From Singapore to Singaporean
LOBBY

The Bicentennial Experience - From Singapore to Singaporean
Seed Conservatory

WILL: We love to know the history of just anything. You can lock Abbey and I in a room with documentaries of different nations. On that, we can learn more about nations customs, beliefs and even attitudes. Singapore is one of the best country who portrays and explains their roots. 

2019 Singapore celebrates the 200th year Raffles arrival. Fort Canning Centre was transformed and became “The Bicentennial Experience”. History came to life! Way back 700 years ago. Well, I won’t divulge too much but I learned a lot on this. It is fun as it has actors, special effects and technology involved to get the full attention of the viewers! 

Please book your FREE TICKET here: 

https://www.formpl.us/form/275376002 and learn what lies on the past! 

***

The Bicentennial Experience - From Singapore to Singaporean

(W) https://www.bicentennial.sg/the-bicentennial-experience/

(A) Fort Canning Centre 

(T) 8:50AM - 850PM

Sipo Eggs Recipe

This is very easy. I bet that you’ll be called chef by your friends after you serve this to them.

Ingredients:

15-20 quail eggs (boiled and remove the shells)

10-15 shrimp

1 pack of frozen veggies (peas, carrots, corn)

1 medium-sized singkamas (cubed)

1 can cream of mushroom

Onion (minced)

Garlic (minced)

Heavy whipping cream (optional)

Ham (optional)

Pan-fry shrimp and set aside.

On the same pan, sauté onion then garlic.

Add the frozen veggies and singkamas.

Stir fry a couple of minutes and add the shrimp (and ham).

Mix in the cream of mushroom (and cream) and simmer for 2-3 minutes. Adjust the sauce according to your thickness preference. Season to taste.

Serve.

Sipo Eggs

VERDICT
WILL: This is maybe one of the forgotten meal from Kapampangans. Why? Because Sisig took all the spotlight. Well, let’s cook and eat again the Sipo Egg. 

There’s no special ingredient but you’ll be amazed that for a small budget, you can cook a huge portion of it. Why? Because of turnip! Turnip gives a sweet flavour to it’s sauce. Indulge in beta carotene from carrots and protein from quail eggs! 

This is another meal to achieve for your next potlock or event!