Kyra

vegansisig hashtag performance

#vegansisig showcases creative vegan adaptations of the traditional Filipino dish sisig, emphasizing plant-based ingredients. It promotes sustainable eating, culinary innovation, and community engagement through delicious recipes and vibrant food presentations.
CRISPY TOFU SISIG 🇵🇭🌶️ A vegan version of the famous Kapampangan dish, sisig! Crispy tofu mixed with spicy peppers and other aromatics — packed with flavor, delicious, and easy to prepare 🫶🏼 ✨ Find the full recipe + more veganized versions of Filipino recipes on the sweet simple vegan blog, link in my bio ✨ Sisig is a Filipino dish that gets its name from the old Tagalog word “sisigan,” which means “to make it sour.” The earliest recording of the dish dates back to a Kapampangan dictionary in 1732, defined to be “a salad including green papaya or green guava eaten with a dressing of salt, pepper, garlic, and vinegar.” The sourness was thought to suppress vomiting and used as a cure for hangovers and nausea. Modern-day sisig, however, is credited to Lucia Cunanan in the mid-1970s, a Filipino restaurateur in Angeles City. The sourness from which the dish took its name no longer took center stage; her sisig was defined by the crunchiness of the fried meat and the creaminess from the other ingredients. Because of this, Angeles City is now known as the “Sisig Capital of the Philippines.” #sisig #tofusisig #vegansisig
7.5k
CRISPY TOFU SISIG 🇵🇭🌶️ A vegan version of the famous Kapampangan dish, sisig! Crispy tofu mixed with spicy peppers and other aromatics — packed with flavor, delicious, and easy to prepare 🫶🏼 ✨ Find the full recipe + more veganized versions of Filipino recipes on the sweet simple vegan blog, link in my bio ✨ Sisig is a Filipino dish that gets its name from the old Tagalog word “sisigan,” which means “to make it sour.” The earliest recording of the dish dates back to a Kapampangan dictionary in 1732, defined to be “a salad including green papaya or green guava eaten with a dressing of salt, pepper, garlic, and vinegar.” The sourness was thought to suppress vomiting and used as a cure for hangovers and nausea. Modern-day sisig, however, is credited to Lucia Cunanan in the mid-1970s, a Filipino restaurateur in Angeles City. The sourness from which the dish took its name no longer took center stage; her sisig was defined by the crunchiness of the fried meat and the creaminess from the other ingredients. Because of this, Angeles City is now known as the “Sisig Capital of the Philippines.” #sisig #tofusisig #vegansisig

start an influencer campaign that drives genuine engagement

Company

HomeCase StudiesReportsBlogCareers

Technology

Fastest Growing