Longganisa recipe

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Posted by Ben on July 31, 2006 at 05:03:48:

In Reply to: Re: tocino & longganisa recipe posted by chay on May 09, 2006 at 00:38:11:

Hi Chay,
Here's one I got from: http://iska.ai3ds.com/edx/?p=58
Skinless Longganisa
January 25th, 2006
I’ve just blogged about our native chocolate as well as corned beef made in the Philippines and now I lament for the unavailability of our longganisa (Pinoy-style sausage) here. Chinese chorizo is definitely un-Filipino. What else to do but make skinless langgonisa so here is how I do it every time we crave for it…

250g of ground pork (we prefer something with fat reminiscent of palengke longgonisa)
3 tbsps of garlic, minced
1 medium-size onion, chopped
3 tbsp of cup vinegar (more vinegar & garlic if you want to really spice it up)
2 tbsp of sugar
2 tbsp of soy sauce
2 tbsp of ketsup
1 tbsp of fine bread crumbs
salt and pepper
1 egg, beaten

Combine all the above ingredients in a bowl.. Fry 1 tbsp of the mixture to taste and adjust the seasoning if necessary.

Place about 4-5 tbsp of the mixture on a piece of plastic food wrap (beware of the harmful ones) depending on how big or thin you want them to be. Roll firmly and tightly. Using a chopstick will help you here. Chill.

Heat enough cooking oil and fry your longganisa over medium heat until golden brown. Don’t forget to get rid of the plastic wraps! Fry about 4-5 pieces at a time lowering each one carefully. Serve with fried rice and sunny-side up egg ala longsilog (longganisa, sinangag at itlog).

Cook your sinangag using few drops of oil left from cooking your longgonisa. Sauté about ˝ tbsp of crushed garlic until golden brown. Add your leftover rice (or even newly cooked rice straight from your rice cooker), season with salt and pepper, and stir until thoroughly heated. Some prefers the rice a bit crispy like my bro so the texture is really up to you.

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