Posts tagged ‘ilocos longganisa’
Crunchy Ilocos Longganisa
You’ve tried it and you loved it… you want more, I’m giving you more!
This is the crunchy version of the famous Ilocos Longganisa, try it and I know you’ll love it more…
Procedure:
- In a pan, drop the longganisa and then add 1/8 cup water.
- Cover the pan.
- Set the fire to medium heat and bring the water to boil. Wait until the water has completely evaporated.
Tip: You may opt to remove the water after a few minutes of boiling the longganisa to fast track your cooking. - Turn off the fire and cut the longganisa into half so allow stored water and oil to come out.
Tip: Be careful in doing this because the water stored inside the longganise might squirt due to high pressure and temperature. - Set the fire again to medium and cover the pan. Wait for a 3-5 minutes.
- At this point, most of the oil from the longganisa have come out. While holding the handle and the cover of the pan, toss the longganisa to ensure that all sides are cooked equal.
- Wait for a few minutes more or until the longganisa is cooked before turning off the fire.
- Drain excess oil before putting the longganisa on top of paper towel.
Ilocos Longganisa from Cagayan Valley still sells at PHP 350 per kilo. Order now!
Ilocos Longganisa (Philippine Chorizo)
I grew up in Cagayan Valley and that’s how I came across one of the best delicacies of Ilocos region (Cagayan, Ilocos Norte, Ilocos Sur, etc.) - longganisa or Philippine Chorizo. Ilocos longganisa is often referred to as derecado or mabawang na longganisa because of it’s distinct garlicky and salty taste. This type of longganisa is best eaten with vinegar (especially Pinakurat vinegar) to further enhance the taste.
Ilocos longganisa is truly a favorite. Since we moved here to Manila, we rarely got the chance to eat this delicious delicacy simply because we cannot find anything like it at grocery stores. Just recently, mom was able to contact her best friend who resides in Cagayan and requested that she sends us some longganisa -yay!
Mom was also able to contact her sister who also lives in Cagayan and asked her a huge favor, that is to let us share this very delicious longganisa to Kitchen BQ readers ;) For orders, you may use the contact form on this site.
So how do we actually cook longganisa? See below for the steps:
- In a pan, drop the longganisa and then add 1/8 cup water.
- Cover the pan.
- Set the fire to medium or high heat and bring the water to boil. Wait until the water has completely evaporated.
- At this point, oil from the longganisa will come out. Do not lower the heat to produce a slightly crunchy crust.
- While holding the handle and the cover of the pan, toss the longganisa to ensure that all sides are cooked equal.
- Wait for a few minutes more or until the longganisa is cooked before turning off the fire.
- Drain excess oil before putting the longganisa on top of paper towel.
