Monday, June 30, 2014

Healthy Detox Juice Recipe

A glass of blended saluyot, carrots and bananas
A glass of blended jute leaves,carrots and bananas

 

Healthy Detox Juice Recipe


Oh, it's Monday today. That means it's Healthy Detox Juice day again for me and my wife. It always feels good to clean our system regularly, to flush away all the toxins that we get from the food. Yes, I admit that we're not 100% health conscious (specially me) because we still want to enjoy all the foods that we want to eat. Actually, we're a big fan of Italian, American and Filipino dishes. We're still young though, and we have nothing to worry about because we know our limitations. We eat everything in moderation, and as much as possible we avoid eating oily foods and anything with high in cholesterol. We don't eat the fats in pork and we remove the skin from the chicken. We keep ourselves from eating too salty foods and anything with artificial preservatives.

Yes we also eat in fast-food restaurants, it's hard to avoid that, because we have two sons who love burgers, fries and spaghetti. But again, we have a strong control over our food intake. Me and my wife make sure that we eat only a little of everything. We call it good eating habit, a proper and balanced diet.

Aside from eating brown rice and red rice permanently even on regular days, we don't eat meaty dishes every detox day. No pork, no beef, no chicken and even fish and seafoods. Just pure and fresh vegetables and fruits every time we're in detoxification mode. We normally do this at least twice a week. In this way, we're giving our body to clean and nourish its system. Also, to fight all the discreet bad cells (like cancer cells) that might be growing inside us and eating good cells in our system.

We can never tell that, so it's better to kill those cancer cells even before they accumulate and multiply. As the doctors say, "prevention is better than cure".

So today, I'm going to make a special healthy detox juice recipe that i got from my mother-in-law. This is just one of the many recommended drink recipes by her herbal doctor (who is a very popular alternative medicine practitioner in the Philippines). A very simple recipe that according to this doctor, is a very powerful one to fight against all the toxins and bad bacteria inside our body. Oh, and it's very affordable too.


INGREDIENTS:

1. Saluyot leaves (Jute leaves)
2. 2 pcs. bananas. sliced
3. 1 medium size carrot. Cut into small pieces.
4. 1 pc. lemon. Sliced in half
5. 1 tbsp. pure honey
6. 1 cup ice
7. 5 ounce water


HOW TO MAKE DETOX JUICE RECIPE:

1. Wash the fruits and leaves to make sure they're clean.

2. Slice accordingly.

3. Add the ingredients to the blender. Large chunks first (carrots, bananas). Carrots has beta-carotene and vitamin A that take care of our eyesight. Researchers found falcarinol and falcarindiol in carrots which they believe the cause of anti-cancer properties. The regular consumption of carrots also reduces cholesterol levels due to its soluble fiber.
Bananas are rich in pectin. It also aid digestion and gently chelate toxins and heavy metals from the body. It has fiber that help normalize bowel motility. They also produce digestive enzymes to assist in absorbing nutrients and act as a prebiotic, stimulating the growth of friendly bacteria in the bowel.

4. Now pour-in the water. Cover it and blend using the pulse button first. Then high until completely liquefied.

5. Add-in the jute leaves. It's rich in vitamin A that promotes good eyesight, vitamin E and other antioxidants that prevent wrinkles and promote healthy young-looking skin. Saluyot (jute) is also a cure to liver disorder, headache, stomach ache, arthritis and the best of all based on researched,(together with other herbs) saluyot can kill cancer cells.

6. Squeeze-in the lemon (do not include the seeds). Lemon is known for its strong antibacterial and antiviral properties, it also boost up our immune system to fight against flu and diseases because it's rich in vitamin C. Lemon juice is a digestive aid and liver cleanser too.

7. Add-in the ice and honey. Honey contains flavonoids and antioxidants which help reduce the risk of some cancers and heart related diseases. It also contains anti-bacterial and anti-fungal properties. Its exact combination of sugars ( fructose and glucose) help the body regulate our sugar level.

8. Cover and blend. You can add more water to your desired consistency.

9. Pour-in to the glass. Serve cold.


Just a few words. Living a healthy lifestyle is not that easy, you have to keep yourself away from all the good things in the world. I want you to experience all the foods out there but please take them in MODERATION and if you want to live life to the fullest, never forget to detoxify some time.


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Wednesday, June 25, 2014

Pinoy Style Spaghetti Recipe

A plate of Pinoy Style Spaghetti with grated cheese on top
Pinoy Style Spaghetti Recipe

 

Pinoy Style Spaghetti Recipe


If you see these words "filipino style" or "pinoy style" in a recipe, it only means one thing... sweet! So, if it's Filipino Style Spaghetti, you probably know what it taste like... Sweeeet.

Pinoy Style Spaghetti is a sweet version of Italian Spaghetti. But, you have to use banana ketchup instead of tomato sauce and also, you need to put sugar to make it a real Filipino Style Spaghetti.

For some reason, we filipinos love to add sugar to every dishes we cook. A good example is the Filipino Style Adobo, it won't become very popular without the help of a sugar. Actually, (correct me if I'm wrong) if you were to cook any tomato-based dishes, it is a requirement to add sugar. Pork Menudo, Pork Giniling Guisado and Afritada to name a few.

Who invented this "sweet spaghetti" anyway? Well, if you Google search its origin, you will find a lot of information. Some says, the Americans invented this dish, while the others say, the Japanese were the ones who did. But, one thing is for sure (based on me), it was created during the World War ll. It is because, banana ketchup were invented that time as a substitute to tomato ketchup/sauce when there was a scarcity of tomatoes and its byproducts in the Philippines during WWll.

The first person who cooked the Pinoy Style Spaghetti still remains a mystery, because our food historians failed to document its origin. Okay, let's end the quest to its history and move on to the present time.

Thanks to Jollibee (a very popular Filipino fastfood company) for introducing me their own version of Pinoy Style Spaghetti, it's called "Jolly Spaghetti". This simple pasta recipe captures the heart and tickles the taste buds of filipino kids and of course, the kids at heart as well. It's sweet red/orange sauce perfectly complements the grated cheese and sliced hotdogs. Uummm so yummy! So pinoy!

Today, I'm going to cook a Pinoy style Spaghetti that taste like Jolly Spaghetti from Jollibee. With the help of Del Monte Filipino Style tomato sauce it is now possible and so easy to make.

So, let's start cooking!


INGREDIENTS:

1 pack Del Monte Spaghetti pasta 1 kilo.
1 pack Del Monte Spaghetti Sauce (Filipino Style) 18 0z.
1 bottle banana ketchup 320 gms.
1/2 kilo ground pork
8 pcs. red hotdogs. Sliced diagonally.
1 medium carrot. Minced.
1 red bellpepper. Minced. (optional)
1 red onion. Minced.
1 lb. minced ham (optional)
2 tbsp. cooking oil
2 tbsp. fish sauce (patis)
1 pc. beef cube
1 cup water
1 cup grated cheese
Ground black pepper to taste
2 tbsp. brown sugar


HOW TO COOK PINOY STYLE SPAGHETTI:

1. Cook the spaghetti pasta according to its cooking direction. See at the back of the packaging. Drain and pour-in cold water to stop the cooking process. set aside.

2. Heat the oil in a cooking pot. Saute the onion. Properly sauteing the onion releases its aroma and making it sweeter.

3. Put-in the ground pork and stir well. Cover and let it simmer for 5 minutes over medium to low heat.

4. Stir, spread and mashed the ground pork to check if it's already cooked.

5. Now add-in the carrots, bellpeppers, hotdogs, grated cheese, sugar and ham. Mix well. Cover and simmer for another 5 minutes.

6. Pour-in the Pinoy Style spaghetti sauce and banana ketchup. Stir. Add-in the beef cubes. Tomatoes have lycopene that is more potent that vitamin E. Tomatoes are also rich in antioxidants that fight diseases and cancers.

7. Season with ground black pepper and fish sauce.

8. Pour-in water according to your preferred thickness. Let it simmer for 5 minutes.

9. The spaghetti sauce has to be a bit salty, sour and sweet. Texture must be thick.

10. Turn off the heat.

11. Plate the spaghetti pasta and pour the sauce on top. Sprinkle grated cheese on top.

12. Serve with toasted garlic bread. Bon appetit!


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Monday, June 23, 2014

Chicken Afritada with Fried Banana

A plate of Chicken Afritada with Fried Banana
Chicken Afritada with Fried Banana

 

Chicken Afritada with Fried Banana


Afritada is probably one of the all-time favorite filipino dishes, it also has some versions and varieties like Chicken Afritada, Pork Afritada and Beef Afritada . Since philippines is being surrounded by a body of water, there are some regions who prefer to use fish as an alternative to meat. Boneless bangus (milkfish), Lapu-lapu (grouper) and Tilapia are the best ones. You just have to fry the fish first to avoid it from breaking apart and to make its color more appealing to the eyes. Also, you might want to consider adding some ginger or lemongrass to remove the taste of fish (lansa).

Afritada is a tomato based dish, added with ingredients like potatoes, carrots, bell peppers and a lot more. The taste is similar to Menudo and Kaldereta. They may taste almost the same but still afritada is afritada, it still has its own name and unique taste that makes it special and different from the others.

Today, I'm going to teach you how to cook Chicken Afritada with a twist. I'm going to add fried banana (saba or plantain), it will not only make the dish sweeter but also a good extender if you are on a tight budget. Anyway, if you want a fast and simple dessert made with banana, you should read my recipe about Minatamis na Saging with Calamansi.

I use  chicken for this recipe because it has more health benefits than pork and is cheaper than beef. It also saves you more time in cooking because chicken cooks faster than pork and beef. So, if your kids want afritada but don't have enough time and budget, then Chicken Afritada with Fried Banana is the best recipe for you.

Okay, let's start cooking!


INGREDIENTS:

1. 1 kilo chicken, cut into serving size
2. 2 pcs. medium size potatoes, cut into serving size
3. 1 pc. large carrot, cut into serving size
4. 4 pcs. ripe banana (saba/plantain) sliced
5. 1 pc. large red bellpepper, sliced
6. 4 cloves garlic, minced
7. 1 medium red onion, sliced
8. 1 1/2 cup water
9. 8 ounce tomato sauce
10. 3 pcs. dried bay leaves
11. 1 tsp. brown sugar
12. 3 tbsp. cooking oil
13. Powdered seasoning (any brand), to taste
14 salt and pepper to taste


HOW TO COOK CHICKEN AFRITADA WITH FRIED BANANA:

1. Heat cooking oil in a pot.

2. Pan-fry the bananas until color turns light brown. Remove and set aside. Saba or plantain has a dietary fiber which helps normalize our bowel movements. It also contains vitamin C which is a good immune system booster and vitamin A that keeps our eyes healthy.

3. On the same pan, saute the onion and garlic. Next, saute the chicken. Cover and let it simmer for 2 mins. Chicken is a great source of protein specially the breast part. Good for body-builders and health buff. Just remove the skin to avoid fats and cholesterol.

4. Pour-in tomato sauce and water. Simmer for 10 minutes. Tomatoes are rich in lycopene, a powerful antioxidant that protects our body from diseases. Based on studies, regular consume or eating of tomatoes prevents us from cancers such as cancer of the lung, pancreas and prostate to name a few.

5. Add-in potatoes, carrots,bellpepper and dried bay leaves. Simmer for another 10 minutes or until the vegetables become fork-tender.

6. Season with salt, black pepper, sugar and powdered seasoning. Cook for a few more minutes over low heat.

7. Add-in fried bananas and stir gently. Turn off heat.

8. Transfer to a plate and serve. Bon appetit!



TIPS:

1. You can also fry the potatoes, carrots and bellpepper to achieve a burn-like flavor and to enhance their aroma.
2. Add  about 2 tbsp. of vinegar while cooking, to prevent the chicken afritada from spoiling too early in a room temperature.


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Wednesday, June 18, 2014

Minatamis Na Saging With Calamansi

A plate of Minatamis na Saging with Calamansi
Minatamis na Saging with Calamansi

MINATAMIS NA SAGING WITH CALAMANSI

If you were born  and raised in Quezon, Philippines you surely are a certified banana lover. Aside from coconuts, bananas especially the saba (plantains) are very abundant in the province of Quezon and the locals know a hundred and one ways to prepare and cook bananas. Minatamis na saging is a popular dessert made from plantains and sugar. It is so easy to prepare and cook, you can actually do this while having your meal and right after you finish eating, the dessert is done cooking as well.

Minatamis na saging can also be used to make Banana Con Yelo, a perfect refreshing merienda
and is popular during summer season in the philippines.

The basic ingredients of this dessert are bananas/saba (plantains), brown sugar and vanilla extract. Today I'm going to add calamansi fruit to the to recipe. Calamansi enhances and intensifies the sweetness of sugar flavor and adds a unique taste that makes my version of Minatamis na Saging different from the rest.


INGREDIENTS:

1. Saging na Saba (Plantains)
2. 3/4 cup brown sugar
3. 1 1/2 cups water
4. 3 pcs. calamansi


HOW TO COOK MINATAMIS NA SAGING:

1. Slice the Saba (plantains) in half and put in a cooking pot. Plantains contain a high amount of dietary fibre which helps ensure healthy bowels and reduces constipation. It also has more vitamins A and C compare to bananas.

2. Add-in brown sugar, water and calamansi. Calamansi is a great source of vitamin C which help us strengthens our immune system and cure colds and fever.

3. Cover the cooking pot and simmer for 10 to 15 minutes or until the sauce thickens.
(set the fire on medium to low)

4. Turn-off heat and transfer to a plate. Enjoy, Bon appetit!


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Saturday, June 14, 2014

How to cook Pork Menudo Recipe

A plate of saucy delicious Pork Menudo
Pork Menudo

 How to cook Pork Menudo Recipe

There is no exact number of how many fiestas (festivals) being celebrated in the Philippines all year round. Almost all of the barrios, municipalities and cities have their own reasons to celebrate fiesta such as promoting their number one local products and most are to celebrate a patron saint and more. Ati-atihan Festival in Kalibo, Aklan; Sinulog Festival in Cebu City; Moriones Festival in Marinduque: Panagbenga (Flower Festival) in Baguio City: Pahiyas in Lucban, Quezon: Obando Fertility Rites in Obando, Bulacan; Masskara Festival in Bacolod City; Higantes in Angono, Rizal and the most popular Flores De Mayo (which is being celebrated nationwide) are just a few good example of the many fiestas in the Philippines.
Fiesta is to celebrate, so that means food and lots of foods. This is a time where we showcase our family tradition recipes that have been passed from generation to generation. From Adobo recipes to Lechon baboy to Pansit bihon and more. But there is one recipe that is always present in the menu whether it is fiesta or just a regular day. It’s Pork Menudo! Its striking color orange (or sometimes red) plus a bunch of ingredients makes this dish the center of attraction and the star of the crowd.
Today, I’m going to teach you how to cook Pork Menudo that would surely become a star for your family, whether there is a fiesta to celebrate or just a simple meal of the day.
So, let’s begin!
INGREDIENTS:
1. 1 kilo pork
2. 1/4 kilo pig’s liver
3. 4 pieces hotdogs, sliced diagonally (optional)
4. 1 cup potatoes, diced
5. 1 cup carrots, diced
6. 1 small can green peas (optional)
7. 1/4 cup raisins (optional)
8. 1 small pack Del Monte tomato sauce (about 1 cup)
9.1/2 cup soy sauce
10. 1 tbsp. fresh calamansi juice
11. 3 cloves garlic, minced
12. 1 small red onion, chopped
13. 1 beef cubes
14. 1 tbsp. brown sugar
15. 1 cup water
16. 2 to 3 pieces dried bay leaves
17. 1/4 cup cooking oil
18. salt and pepper to taste
HOW TO COOK PORK MENUDO:
1. In a large container, combine pork, soy sauce, and calamansi juice. Marinate for at least an hour. Cover it and put inside the fridge.
2. After an hour, get the marinated pork and bring to a room temperature.
3. Heat oil in a pan and fry the potatoes and carrots until become tender. Set aside. Potatoes are a very good source of vitamin B6 and rich in potassium and also a good source of vitamin C and more, while the carrots is packed with vitamin A, some biotin and a good source of vitamin K. (Frying these vegetables give a unique and burn flavor to the menudo).
4. In the same pan, drain some oil then sauté garlic and onion over medium heat.
Add the marinated pork and cook for 5 minutes.
5. Pour in tomato sauce and water and then add the bay leaves. Let boil and simmer for 30 minutes or until pork becomes tender. You may add water occasionally as necessary to avoid the sauce from drying.
6. Add-in the liver and hotdogs. Cook for another 5 minutes. Liver is rich in iron that helps boosts your immune system and is responsible for the monitoring of tissues’  oxygen levels to prevent tissue damage in your body.
7. Put-in fried potatoes and carrots. Add-in sugar, salt and pepper. Stir and cook for 5 minutes.
8. Serve hot. Bon appetit!
TIPS:
1. You can also marinate the pork overnight to better absorb marinade flavors, just make sure to cover it and put inside the fridge.
2. Always use fresh ingredients.

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Monday, June 9, 2014

Chicken Adobo Recipe (the best adobo ever!)

Plated mouthwatering Chicken Adobo with fried potatoes
Chicken Adobo Recipe


Chicken Adobo Recipe (the best adobo ever!)


Chicken Adobo is just 1 of the many variety of Adobo Recipes. I assume it's on the top 2 of the list of most favorite adobo recipe, top 1 is Pork Adobo and on the third place i guess, is the mixture of both which is the Chicken and Pork Adobo. Since this is adobo, there is no right or wrong of cooking it as long as you have the basic ingredients such as soy sauce and vinegar (and of course the meat). You will never go wrong in cooking this delicious saucy brown dish, even a non-pro can cook this in as easy as 1-2-3.

A little knowledge about the recipe. The word "adobo" is derived from a Spanish word "adobar" which simply means marinade. History says that the spanish brought the Adobo recipe to the philippines, but some food historians says that even before the Spanish conquerors found the Philippines, the way of cooking adobo already exist and practiced by the native filipinos. It is called "pickling", a method of cooking or a process of preserving food by marinating the meat or other fruits and vegetables in vinegar and/or salt. In this way, the food last in longer period of time without spoiling. The vinegar and salt kills all the bacteria that causes the food to spoil. What about the soy sauce? Okay, the black liquid ingredient or the soy sauce were introduced to the philippines by the chinese traders. Soy sauce became a good substitute to the salt then later on completely became officially the perfect match for vinegar when cooking adobo recipe. Since filipinos are fond of sweet foods, adding sugar to the dish is just another sweet option and is a complement to adobo dish. I guess, the perfect combination of the vinegar, soy sauce and sugar is the reason why adobo became the national dish of the philippines.

Today, I'm going to teach you how to cook my own version of chicken adobo (the best adobo ever!). It's the one in the picture above. Hungry? Can't wait anymore? Okay, let's start cooking!



INGREDIENTS:

1. 1 kilo chicken, cut into serving pieces
2. 1/2 cup white vinegar
3. 1/2 cup soy sauce
4. 3 potatoes, peeled and sliced in wedge
5. 4 cloves garlic, whole (peeled)
6. 1 to 2 cups water
7. 1/4 cup cooking oil
8. 2 tbsp. brown sugar (or less)
9. 3 pcs dried bay leaves
10. 1 tsp. whole peppercorn


HOW TO COOK CHICKEN ADOBO:

1. Wash the chicken with salt and running water. Drain and set aside.

2. In a large and clean container, combine the soy sauce, garlic, bay leaves, peppercorns and brown sugar then marinade the chicken for 1 to 3 hours. Put inside the fridge.

3. Heat the cooking oil in a pan over medium fire.

4. Fry the potatoes and garlic (from the marinade) until light brown. Set aside.

5. Pick the chicken from the marinade. Set aside.

6. Using the same oil, add the marinated chicken and sauté for 5 minutes or until it becomes light brown.

7. Pour-in the remaining marinade and add 1 cup of water. Let it simmer for 10 minutes or until the chicken is tender. (Heat is on medium to low).

8. Season with salt and add more sugar according to your desired sweetness.

9. Add in the fried potatoes and garlic. Stir gently. Cover and simmer for 3 minutes over low heat.

10. Turn off the fire.

11. Plate and serve hot. Bon appetit!



TIPS:

1. Put more garlic to add more flavor to the oil.

2. Frying the chicken, potatoes and garlic intensifies the flavor of the adobo sauce.

3. You can use a cornstarch mixture (1 tbsp. cornstarch to ½ cup of water) to thicken the adobo sauce.

4. More sugar, more Filipino flavor!



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Wednesday, June 4, 2014

How to Cook Brown Rice (In Very Easy Steps)

An Image of Uncooked Brown Rice
Uncooked Brown Rice

 How to Cook Brown Rice (In Very Easy Steps)


Adobo's popularity is useless without rice. Right?!

For Pinoys (Filipinos), rice is the star of the meal. Survey says each filipino consumed an average of 114.26 kilograms of rice in 2012, according to the Bureau of Agricultural Statistics (BAS). White rice remains the staple food of the Filipinos.

But the big question is, “is it healthy?” Yes but NO! I don’t want to go into details and make some research about white rice. Why? Simply because I’m not interested about it anymore. Beep-beep to those who love white rice but I prefer the healthy option which is BROWN RICE.

Just to make things clear, brown rice is not another variety of rice that you are familiar with like jasmine rice, sinandomeng, japanese rice etc. Any variety can be called “brown rice” as long as it’s unpolished and the bran is still intact. Brown rice is simply ‘unpolished rice’.  It is considered as the whole grain. It has fiber, vitamins, minerals and protein. Got it?

For a male Filipino like me, to convert my diet from white rice to brown rice is such a big effort. I had to do it gradually from eating a spoonful a day to a bowl a day and sometimes don’t eat brown rice at all. This type of routine goes for a year until I finally learned and started to like it. It’s really hard to train yourself to eat healthy foods if you’re used to eating delicious but not so healthy foods. If you love yourself and want a healthy body and mind then live a healthy lifestyle starting from having a healthy diet.

Cooking brown rice is not difficult; you just need to make a little adjustment especially in cooking time and there are some brands that require following their own cooking procedures. But today I’m going to teach you the basic procedure of cooking brown rice. In very easy steps!

So, let's start!



INGREDIENTS:

1. 1 cup brown rice

2. 3 cups water


EQUIPMENT:
Rice Cooker ( just for this tutorial)


HOW TO COOK BROWN RICE:

1. Measure 1 cup of brown rice. Soak in water for 1 hour before cooking.

2. After 1 hour, drain water and transfer in a rice cooker.

3. Pour 3 cups of water to 1 cup of brown rice.

4. Cover rice cooker and let it cook until it automatically turns off.

5. Do not lift the cover or stir during cooking.

6. Let cooked rice stand for 10 to 15 minutes before serving.

7. Put the deliciously cooked brown rice in a bowl and serve. Bon appetit!



 TIPS:

1. You can cook brown rice using a gas stove but make sure to set the fire on low from the very beginning until cooked.

2. If you're in hurry, you can skip procedure #1 (the soaking part). I always do that and the result is almost the same. You won't know the difference.




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Monday, June 2, 2014

Longsilog Recipe (Longanisa Sinangag at Itlog)

An image of a longsilog breakfast meal
Longsilog Meal

Longsilog Recipe (Longanisa Sinangag at Itlog)


In the philippines, longganisa refers to sausages flavoured with local spices and the flavor varies from from region to region. Lucban longanisa is one of the most popular recipes, although their version is small but packed with flavors such as garlic and other spices available to the province. Filipino longanisa can also be made of chicken, beef or even tuna, but the most popular one is the pork longanisa.

Today I’m making a complete meal which is a favorite filipino breakfast dish called Longsilog, which stands for Longanisa-Sinangag-Itlog (Filipino Sausage-Fried rice-Egg).



INGREDIENTS:

2 Longanisa (sausage)
2 cups leftover rice
1 large egg
4 gloves garlic, minced
4 tbsp oil for frying
salt to taste


HOW TO COOK LONGSILOG:

1. In a pan, heat oil then fry sunny-side up egg on low fire until set. Drain and set aside.

2. In a same pan, heat oil then cook longanisa until brown. Drain and set aside.

3. Using the same pan, remove some oil and fry garlic until light brown. 

4. Add rice then season with salt. Keep stirring for 3 minutes or until well blended. Set aside.

5. Arrange longanisa (sausage) in a serving plate with fried egg and fried rice.

6. Share and enjoy. Bon appetite!



TIPS:

1. Try using a non-stick pan specially in cooking sunny-side up egg to avoid breaking the yolk.

2. Cover and boil longanisa in 2 tbsp of water to make sure it’s cooked in the inside.

3. Frying the rice where your longanisa cooked adds more flavor to your fried rice.




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