Uploaded August 2026 | Updated September 2026, 2 weeks ago
What happens when one of the crispiest snacks meets one of the Philippines' favorite pulutan? 🧅 You get sisig onion rings. Ynna's latest creation brings together crunchy, golden onion rings and the bold, savory flavors of sisig into one unapologetically indulgent bite. Grab a cold drink because this was made for sharing. 🍻
SISIG ONION RINGS
Ingredients:
Sisig Sauce:
¼ cup sarsa
1 cup mayonnaise
Few drops of liquid seasoning
1 tsp calamansi juice
Onion Rings:
2 large onions
Cornstarch (for coating)
Batter:
1 cup all-purpose flour
1 cup cornstarch
1 can beer
2 tsp garlic powder
2 tsp paprika
2 tsp chicken powder
1 tsp white pepper
½ tsp cumin
Oil for deep frying
Cooked liempo, chopped
Red chilis, chopped
Spring onions, chopped
Procedure:
1. Slice onions into ½-1 inch thick rings. Separate the rings. In a bowl, mix flour, cornstarch, garlic powder, paprika, chicken powder, white pepper, cumin.
2. Slowly add beer while mixing. Aim for a slightly thick batter consistency (like pancake batter).
3. Lightly coat onion rings in cornstarch. Dip each onion ring into the batter and let the excess drip off. Place the coated rings on a rack or plate and let them rest for 1–2 minutes.
4. Dip them again into the batter for a second coating. Heat oil to 190°C. Fry onion rings until golden brown and crispy. Remove and place on a wire rack or paper towel.
5. Chop cooked liempo into bits and set aside. In a bowl, mix sarsa sauce, mayonnaise, calamansi juice, and a few drops of liquid seasoning. Set aside.
6. Assemble the onion rings on a plate. Top with chopped liempo and drizzle the sisig sauce over it or serve sauce on the side. Top with chopped red chili and sliced spring onions. Serve immediately while hot and crispy.
What happens when one of the crispiest snacks meets one of the Philippines' favorite pulutan? 🧅 You get sisig onion rings. Ynna's latest creation brings together crunchy, golden onion rings and the bold, savory flavors of sisig into one unapologetically indulgent bite. Grab a cold drink because this was made for sharing. 🍻
SISIG ONION RINGS
Ingredients:
Sisig Sauce:
¼ cup sarsa
1 cup mayonnaise
Few drops of liquid seasoning
1 tsp calamansi juice
Onion Rings:
2 large onions
Cornstarch (for coating)
Batter:
1 cup all-purpose flour
1 cup cornstarch
1 can beer
2 tsp garlic powder
2 tsp paprika
2 tsp chicken powder
1 tsp white pepper
½ tsp cumin
Oil for deep frying
Cooked liempo, chopped
Red chilis, chopped
Spring onions, chopped
Procedure:
1. Slice onions into ½-1 inch thick rings. Separate the rings. In a bowl, mix flour, cornstarch, garlic powder, paprika, chicken powder, white pepper, cumin.
2. Slowly add beer while mixing. Aim for a slightly thick batter consistency (like pancake batter).
3. Lightly coat onion rings in cornstarch. Dip each onion ring into the batter and let the excess drip off. Place the coated rings on a rack or plate and let them rest for 1–2 minutes.
4. Dip them again into the batter for a second coating. Heat oil to 190°C. Fry onion rings until golden brown and crispy. Remove and place on a wire rack or paper towel.
5. Chop cooked liempo into bits and set aside. In a bowl, mix sarsa sauce, mayonnaise, calamansi juice, and a few drops of liquid seasoning. Set aside.
6. Assemble the onion rings on a plate. Top with chopped liempo and drizzle the sisig sauce over it or serve sauce on the side. Top with chopped red chili and sliced spring onions. Serve immediately while hot and crispy.
