Bistek Sibuyas Recipe – Bahay Kubo Cooking Series
Bistek Sibuyas or Bistek Roasted Onions are made by roasting sibuyas in the bistek marinade. The toyo (soy sauce) and calamasi infuse the onions with the most intense flavor and you don’t really miss the steak that you normally have with it.
Servings: 12 Roasted Sibuyas Halves
Ingredients
- 6 Medium Sibuyas / Onions Cut in Half
- ⅓ Cup Coconut Amios or Soy Sauce
- 2 Tablespoons Calamansi Juice
- 2 Tablespoons Melted Butter
- 1 Teaspoon Salt (Omit if using Soy Sauce)
- 1 Teaspoon Pepper
Instructions
- Pre-heat the oven to 425F
- In a 9×13 baking dish mix together the coconut aminos, calamansi juice, butter, and olive oil. Taste and add salt and pepper to taste. Mix well.
- Now add in the onions. Turn the onions in the sauce to coat, but leaving them cut side up during the initial baking.
- Cover the baking pan with foil and roast for 30 minutes. The foil creates some steam and helps soften the sibuyas.
- After 30 minutes, take the onions out and remove the foil. Now flip then down using tongs so the cut side is now down in the sauce. Roast for an additional 30 minutes. This is the part where the sibuyas get caramelized and sweet and absorb the bistek sauce.
- How to serve Bistek Sibuyas? They are great both right out of the oven and at room temperature. Lay out all the onions on a platter and serve with the sauce on the side to drizzle over more flavor.