I was at Laguna Philippine restaurant to try their Pork Sisig, which has just been voted by Time Out KL as one of the "15 Best Dishes in Kuala Lumpur in 2014".
Pork Sisig is a popular dish which originates from the Philippine's culinary epicentre: Pampanga. Sisig's popularity is attributed to the late Lucia Cunanan - her restaurant, Aling Lucing's (Est. 1974) in Angeles City, Pampanga, helped establish Angeles as the "Sisig Capital of the Philippines", and Cunanan herself became known as the "Sisig Queen". Originally, pork sisig consisted of finely-chopped parts of the pig's snout, tongue, ears, plus chicken liver, all binded together with pig's brain.
The version at Laguna restaurant is served sizzling on a hot plate, with a raw egg to be stirred into the chopped bits. It was seasoned with garlic, onions, vinegar and soysauce, then garnished with red and green chillis, and a "kalamansi" lime to be squeezed over the whole concoction, elevating it to another level of deliciousness.
My dinner at Laguna:
- Pork Sisig: pork cheeks, tongue, pig's ears and raw egg, with chillis, onions and garlic, served sizzling on a hot plate.
- Garlic rice. The version here was rather subdued and not as tasty or greasy as those I'd had in the Philippines, or Filipino restaurants in the US and Singapore.
- "Pinakbet": mixed vegetable dish consisting of bittergourd ("ampalaya"), pumpkin ("kalabasa"), long beans ("sitaw"), eggplant ("talong") and pork, flavoured with shrimp paste ("bagoong alamang"). Also a pretty mild version.
I need to return here to try the other dishes on their menu.
Laguna Philippine Restaurant
3 Jalan Gereja
Kuala Lumpur 50100
Tel: +6011 1910 1661 (Mr Tan)
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