04 July 2007

Breakfast of the Islands



One thing I enjoy about going to different places in our lovely country is that I get to sample and enjoy the culinary specialties of the region. Alaminos in Pangasinan, for example, brings us sumptious longganiza. Dolores in the province of Quezon has this tasty vinegar extracted from kaong. Then we have danggit and pusit from Cebu!

What a wonderful way to have breakfast!

Do you know how to cook your longganiza? Here's how.

Put the sausages into the frying pan, and pour water over them. The water should submerge only about a quarter of the sausages. Cook over medium heat. I have been advised to simply cover it and let the simmering heat cook the meat but I like to occasionally take a peek and turn these over to make sure the other half gets cooked well too.

Soon, the water will have evparated. Weaken the fire a bit, and using a fork carefully pierce the sausage. Oil will ooze out. The sausage will start frying on its own oil. If this is insufficient, just add your favorite cooking oil. Turn the sausages occasionally until golden brown. Remove from oil.

Now, what to do with the remaining oil? Chop up a couple of garlic cloves and mash some cooked rice. Saute the garlic in the oil then fry the rice in it. Mmmmmm....

Now for the sauce. Crush a couple of garlic cloves and pour vinegar onto it in a sauce dish.

Hmmm... some danggit and pusit ought to complete this delectable meal? Go fry some too over a fresh set of pan and oil!

Now that's what I call a breakfast that's truly Filipino! Different food items from different regions, in the cool climate of Baguio.

Only it's not breakfast ... it's my merienda! :-)
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