I am afraid I haven’t been as active posting as much as I like this month. All I have are two blog posts. And it’s the middle of March.
It’s been a while since I blogged about our kitchen experiments at home. Lately I found a simple recipe on how to make skinless longanisa, it’s just sausage to you dear readers. Yesterday was market day so I asked Josef if he could help me make it. I didn’t expect it was so yummy and I would like to make some more after Holy Week when we are back to the usual fare having meat in our meals. Next week would be a meatless week for us. Josef did it without my help. Tried it this morning for breakfast.
The good thing about it is that there are no artificial preservatives. Here are the simple ingredients culled from Panlasang Pinoy recipes. You would need the following:
1/2 kl. Pork
12 cloves garlic, minced
2 tablespoons all purpose flour
3 tablespoons brown sugar
4 teaspoons vinegar
2 tablespoons soy sauce
1 teaspoon ground pepper
1/2 teaspoon salt
Mix them well, form into 4-inch long sausage. Refrigerate for a while before frying. Makes 16 pieces longanisa.
The garlicky flavor tastes so good.
Yum, these sound pretty tasty.
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They are Miriam…
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They look tasty, Arlene, not unlike the meatballs we sometimes make (or buy) here.
Best wishes, Pete.
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Try it Pete, it’s pretty good 🙂
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Ayan nagutom ako ng hatinggabi. Haha.
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Haha, thanks 🙂
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oh ang sarap naman! 🙂
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Nagulat nga rin ako, masarap siya lolaWi. Medyo dapat ma perfect yung shape pahaba.
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Yum!
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Thanks Julie!
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I shall try those, they sound very tasty. 🙂
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Then you can tell me how you find it. Thank you so much for commenting.
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As you will have seen, I have made these delicious Longanista and I will make them again as they were scrumptious indeed😀
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Thank you. I am so happy that you like Filipino food. There are lots of variation we do with Longanisa depending on which province you visit, all of them are good.
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Loved it and wonder what we should serve with them.
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Anything will do – vegetables or pickled veggies like papaya. We usually serve them during breakfast and pair them with eggs. Do you know what’s wonderful about it, you can use vinegar dip with chili peppers. It enhances the taste.
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Thank you. I like the idea of a flavoured vinegar. We have never had pickled papaya. Lovely tastes to tickle the taste buds! 🙂
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You can google how it is done. We call it ‘atsarang papaya’.
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I will do. Thanks again! 🙂
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You are very much welcome. Thank you for appreciating Philippine cuisine.
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Look almost like our meatballs! Tasty!
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Yes, it could be shaped like meatballs. And you can use them on pasta too. Thanks Leya 🙂
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Maybe I should give it a try!
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Why not? I use this recipe on my bolognese pasta sans the vinegar.
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[…] few days ago Arlene posted a recipe for Longanisa which I had never heard of but which sounded delicious and I made them […]
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Glad to know you like it. Thanks for the pingback.
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Back again to make these – my printed version has disappeared! The Live Wires are visiting and tey love them served as burgers in a bun. 🙂
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I smile at the thought of you making this one. So glad to know they like it 🙂
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They call them “Granny burgers”! 🙂
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🙂
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[…] shaped into small burgers rather than meatballs and they go down a storm! The recipe is here on Arlene’s blog should you wish to try them. I was really touched that these were his choice of the […]
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Thanks for the ping back Sally.
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