Longganisa Recipes from 'Good News'


The Philippines has many variations of longganisa from different regions like Vigan, Cebu, Tuguegarao, and Lucban. Each province uses local spices that give their longganisa a distinct taste.

 
Culinary expert Nancy Lumen suggests that the simplest way to cook longganisa is actually the best way. In a skillet, cook the longganisa in a small amount of water, constantly moving the pan to cook evenly. If you want it crispy, just prick the longganisa skin gently so the fat oozes out, and let it fry in its own oil.
 
Definitely a popular Filipino breakfast fare, the longganisa is usually served with fried egg, dipped in local vinegar, and eaten with hot, steaming rice.
 
‘Good News’ brings you other Filipino recipes that incorporate the longganisa.
 

Lumpiang Longganisa
 
Ingredients
Longganisa (minced)
Cabbage
Bellpepper
Garlic
Onions
Salt and Pepper
Soy sauce
Toge (bean sprouts?)
Lumpia wrapper
 
Directions
Saute garlic and onions. Add the longganisa (any type of longganisa will do for this recipe). Add the bellpepper, cabbage, and toge. Season with salt and pepper. Place the filling in a lumpia wrapper and roll. Fry the lumpia until golden brown.
 
 

Sweet and Sour Longganisa
 
Ingredients
Onions
Pineapple chunks
Bellpepper
Carrots
Tomato sauce
Cornstarch
Sugar
Pepper
Soy sauce
 
Directions
In a pan, heat oil then saute onions, bellpepper, and carrots. Pour in tomato sauce and season with pepper. Add the pineapple chunks. To thicken, incorporate cornstarch dissolved in water. When the mixture is boiling, add the longganisa and season with soy sauce for an added flavor.
 

Binagoongang Longganisa
 
Ingredients
Garlic
Onions
Tomatoes
Bellpepper
Tomato Sauce
Sugar
Pepper
Vinegar
Bagoong (shrimp paste)
 
Directions
Saute onions, garlic, and tomatoes. Add the bagoong-alamang, the amount depending on how salty you want your dish to be. Add the tomato sauce and bellpepper. When the mixture is boiling, you may put in pre-fried longganisa. Season with pepper.—AA/CM, GMA News

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