Published September 29, 2014 9:03pm
It is an extremely popular dish, with variations to be found in every region and a growing number of fans abroad. But not everybody knows where sisig originated.
The word can be traced to as early as 1732, in a Kapampangan dictionary compiled by Agustinian Fray Diego Bergaño. He defines sisig as a “salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar.”
In my travels around the different towns in the Kapampangan region, I have come to realize that the method of cooking a certain dish varies depending on the recipe inherited by the ancestors of the one who cooks or by the influence of other regions that fused into Kapampangan sensibilities.
For instance, when I posted my personal adobu recipe, many messaged me on Facebook saying that their versions of Kapampangan adobu are quite different from mine.
One poster, Malou from Santa Rita, said that according to her grandfather, the real Kapampangan adobu (adobung malangi, she calls it) does not use soy sauce, only vinegar and black pepper. To know more about this, click here.