Filipino Recipes

Recipe: Homemade Longganisa Lucban

Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain.

This is a fresh homemade version that doesn’t involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

Source : http://uberathlete.blogspot.com/

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Tupig version of Ilocos Norte, equally tasteful as Isabela’s. Tupig is another rice cake preparation associated with Christmas and New Year celebrations in the early days. In the late 60s it became commercially available in the market with several variations in preparation, taste and quality. It can be stored for a longer period of time (3 days) under room temperature.

Ingredients:

grated matured coconut, ganta molasses, white refined sugar, butter or margarine, ganta finely ground glutinous rice, toasted sesame seeds, 100 pc 9″ x 6″ banana leaves

Procedure:

1. Extract milk from grated coconut with boiled water.
2. Dissolve molasses in coconut milk until smooth and lump-free.
3. Add sugar and butter, set aside.
4. Pour ground rice in an aluminum vessel, make a well at the center and add the coconut milk – butter mixture gradually.
5. Add sesame seeds and continue beating to form a thick butter.
6. Wrap individually (about 3 tbsp. butter) in greased, wilted banana leaf.
7. Bake in preheated oven at 375 of until golden brown.

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Baked Tahong

List of Ingredients

1/2 k. tahong, boiled with ginger
1 cup cheese, grated
2 tbsp. garlic, minced
1/3 cup mayonnaise
1/4 cup butter, softened dash

worcestershire sauce
dash of liquid seasoning
2 tbsp. hot sauce
1/2 cup bread crumbs

Recipe

Open the boiled tahong. Lay out on trays for baking. Mix all the ingredients to together except breadcrumbs. Make a paste. Spoon and spread on tahong. Sprinkle with breadcrumbs on top. Bake at 350 °F until breadcrumbs turn brown. Serve immediately

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