Longganisa is a mixture of ground pork, soy sauce, pepper, and native garlic. It's mostly cooked boiled then fried in its own oil. Filipinos love it for breakfast, but longgnisa for lunch and/or dinner is also good!
There are different kinds of longganisa, there's the lucban longganisa, vigan, and the alaminos. I love all of them but the best for me is my friend Marian's Longganisa. She uses the best ingredients, and true native Philippine garlic.
Some ways to cook longganisa aside from fried:
Longganisa with Potatoes
ingredients:
5 pcs. potatoes, sliced (wedges)
5-8 pcs. longanisa
chinese chives
crushed garlic
sliced onions
Boil longganisa until dry and its oil coming out then brown in its own oil. Set aside.
Saute in the pan used in browning the longganisa garlic and onion.
Add in the longganisa and potaoes.
Add about 2 cups water, then cook until potatoes are tender.
***Add chinese chives before serving.
Best with hot pandesal or fried rice.
*** Instead of chinese chives, you can use bay leaf or parsley.
Posts
No comments:
Post a Comment