Filipinos love rice! We eat rice pretty much every meal of the day which some western cultures find amusing. One of the popular breakfast dishes are the silogs which stands for sinangag (si) and itlog (sunny side up egg). And the best part is, we have it with some authentic filipino meat dishes and one of them is longanisa (spanish sausage). So here it is a very simple one that you will surely enjoy.
320g Pinoy Kitchen Sweet Pork Longanisa
1⁄2 cup water
1 tbsp vegetable oil
2 cups of cooked rice
2 tbsp unsalted butter (will be used 1 tbsp separately) 1 tbsp minced garlic
1 tsp ground black pepper
1 tsp salt
1⁄4 cup cane vinegar
1 tbsp fish sauce
1 tbsp minced garlic
1 tsp of sugar
Pinch of salt
How to Prepare
- Heat up a pan on medium to high heat.
- Put the sweet pork longanisa in the pan with 1⁄2 cup of water.
- Let it simmer for about 6-7 minutes until the water has completely evaporated. Make sure to stir occasionally. Add the vegetable oil and cook the longanisa for about 3-4 minutes on high heat or until you see some charred consistency.
- In another pan (I suggest using a wok here), add a tablespoon of butter and let it melt and brown a little.
- Once butter is ready, add the garlic and cook it in butter until fragrant.
- Add the cooked rice and mix well. Make sure that the rice is evenly coated with the butter and garlic.
- Add the salt and pepper. Set aside.
- In a small pan, make a sunny side up. I like my longsilog with sunny side up but you can have pretty much anything with it, scramble over-easy, completely up to you.
- Serve all together with the vinegar dip on the side. Garnish with some sliced cucumber and enjoy!