Thursday, January 9, 2014

Longganisa With a Twist

Longganisa/ Longaniza is a famous breakfast food, sausage made of ground meat, usually with a sweet or garlicky taste. Traditionally cooked by simmering it in small amount of water until dry, poked with a fork so it's natural oil spurts out, then fried using its own oil.

 My choice of Longganisa is skinless, lean and not too sweet. I like serving a regular skinless Longganisa in different ways, here's one: 

Servings: 2- 3
  • 5-6 Longganisas chopped into small pieces. 
  • 1 tbsp olive oil
  • 1 whole fresh garlic minced,  or about 2 tbsp of processed garlic bits.
  • 1/2 tsp of lemon juice/ orange or calamansi juice
  • In a pan, heat 1 tbsp olive oil.
  • Saute minced garlic until light brown.
  • Add chopped Longganisa (skinless or not).
  • Stir fry for about a minute on medium heat.
  • Add lemon juice or any unsweetened citrus juice available.
  • Stir fry for another 30 seconds.

Serve it with hot rice, some eggs and slices of fresh tomatoes.
Often times, I eat Longganisa with vinegar on the side. With this recipe, the tangy taste that the vinegar's suppose to give is already mixed with the Longganisa thru the fresh citrus juice.
Post a Comment