Tag: Filipino
Longanisa Sausage
Longanisa Sausage
Longanisa sausages are a staple of Filipino cuisine. You typically see them eaten for breakfast with heaping mounds of garlic fried rice and fried eggs. They have the flavor of pork tocino, sugary and savory, but inside a hog casing. The ingredients in the sausage are your common everyday ingredients that just about every kitchen has, minus the pork casings. Once they are stuffed and twisted, simmer the sausages in water until it evaporates. Then let the sausages brown in their own fat for a few minutes a side.
Equipment
- sausage stuffer
Ingredients
- 3 lbs coarse ground pork
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp rice cooking wine
- 1 head garlic peeled and minced
- 1/2 cup brown sugar
- 1 tbsp salt
- 2 tsp paprika
- 2 tsp black pepper
- sausage casings
Instructions
- Mix the dry ingredients together. Mix the wet ingredients together.
- Add the wet and dry ingredients along with the garlic to the ground pork. Mix by hand for a couple of minutes making sure that everything is incorporated. Refrigerate for an hour before stuffing.
- Stuff the sausage into the casings. Twist to either 4” or 6” in length.
- Let the sausage rest for an hour before cutting.
- Add a cup of water to a sauté pan with the sausages. Simmer until the liquid has evaporated.
- Allow the sausages to brown in their own fat for a couple of minutes a side.
Binagoongan Fried Rice
Binagoongan Fried Rice
Anytime you see the word binagoongan in Filipino cuisine, that means sinisang shrimp paste is the dominant flavor of that dish; such as Binagoongan Baboy(pork belly cooked in shrimp paste). Binagoongan fried rice is simply that: fried rice flavored with Filipino shrimp paste. The shrimp paste adds a nice savory and pungent aroma to the rice.
Ingredients
- 3 tbsp vegetable oil
- 1/2 medium onions diced
- 4 garlic cloves minced
- 4 green onions chopped
- 1 medium tomato diced
- 4 cups day old cooked rice
- 2 tbsp Filipino ginisang shrimp paste
- 3 tbsp water
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the onions, garlic, and green onions for 3 minutes.
- Add in the tomatoes. Continue to sauté for 3 more minutes.
- Add in the cooked rice. Break up all of the clumps. Mix and fry with the vegetables for 4-5 minutes.
- Make a well in the center of the rice. Add the shrimp paste along with 3 tbsp of water.
- Mix in the paste with all of the rice. Fry for 3 more minutes. Season with salt to taste.
Filipino-Style Lasagna
Filipino-Style Lasagna
Filipinos have their take on lasagna, just like spaghetti. The meat sauce for the lasagna is made the same way as the spaghetti sauce: with ground beef and diced Filipino red hotdogs; with banana ketchup in the tomato sauce to give it the distinct sweetness that makes the lasagna Filipino in flavor. The noodles are layered with meat sauce and a bechamel sauce, then finely topped off with cheese. The lasagna will take 30-40 minutes in a preheated 375 degree oven. Most importantly, let the lasagna rest for at least 20 minutes before cutting into it or you’ll have a plate of slop instead of a nicely layered tower of goodness.
Servings: 8
Equipment
- 9”x13” baking pan; at least 3” deep
Ingredients
- 1 package lasagna noodles prepared according to box
- 1 cup cheddar jack cheese
Meat Sauce
- 1 tbsp vegetable oil
- 16 oz Filipino hotdogs sliced
- 1 small onion diced
- 1 red or green bell pepper diced
- 6 garlic cloves minced
- 3 lbs ground beef
- 24 oz tomato sauce
- 12 oz banana ketchup
- 1 can tomato paste
- 1 cup beef stock
- 2 tsp Italian seasoning
- 2 tsp sugar
- salt and pepper to taste
Bechamel Sauce
- 1/2 cup butter
- 1/2 cup flour
- 4 cups whole milk
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
Meat Sauce
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the hot dogs for 3-4 minutes until browned. Remove from the pan.
- Add in the onions, bell pepper, and garlic. Sauté for 5 minutes.
- Add in the ground beef, breaking up all of the clumps. Cook for 10 minutes. Drain any remaining grease.
- Add in the tomato paste. Cook for 2 minutes. Stir in the tomato sauce, banana ketchup, beef broth, Italian seasoning, sugar, salt, and pepper. Cover. Simmer on low heat for 30 minutes.
- Stir in the hotdogs . Cover and continue simmering for 10 minutes. Let cool.
Bechamel Sauce
- Melt butter in a saucepan over medium heat. Whisk in the flour until there are no remaining lumps. Cook for 2-3 minutes.
- Whisk in the milk, salt, and white pepper.
- Continuously whisk for 7-8 minutes until the sauce is thick and can coat the back of a spoon. Take off the heat.
Lasagna Assembly
- Grease the bottom of a 9×13 baking dish that’s at least 3” deep. Ladle a thin layer of the meat sauce on the bottom.
- Take 4 lasagna noodles and lay them horizontally across the pan; slightly overlapping each other.
- Ladle 1/3 of the meat sauce over the noodles.
- Pour half of the cream sauce over the meat sauce.
- Repeat these steps one more time. Once you are done layering the lasagna, there shoulad be the rest of the meat sauce on top. Cover that with the cheese. Bake in a 375 degree oven for 30-40 minutes; until the cheese is melted and slightly browned on top.
