INGREDIENTS:

• 1 serving store-bought sisig
• 3 heaping tbsp. aligue (crab fat)
• 2 tbsp. all-purpose cream
• 1/4 onion, chopped
• 1 tbsp. butter
• 2 tbsp. Romano cheese
• Calamansi (optional)

INSTRUCTIONS:

1. Reheat the sisig by frying it and bringing it to a crisp. Set aside.
2. In a separate pan, melt butter and add chopped onions.
3. Add in the aligue and cream.
4. Stir and bring to a simmer.
5. Add Romano cheese. Stir.

Assembly

1. Place the reheated sisig on a plate.
2. Top with the aligue cream sauce.
3. Mix together.
4. Add calamansi if desired.