Full Pinoy Breakfast

Full Pinoy Breakfast

Hello Everyone! I can’t believe that we’re nearing the end of November! The month went by so quickly and before we know it, the year will be over too. I’m not going to say that tonight will be the last of my Filipino breakfast series because expect more for the month of December. The only twist is that I will be sharing Filipino Christmas Breakfast treats, so stay tuned for that! I will also be sharing with you a Noche Buena Special next month be sure to so look out for that too!

Tonight’s recipe is a dish that draws inspiration from a Full English Breakfast – but with a Filipino twist to it. I’m not sure if this has been done before (I’m sure it has), but nevertheless, I’ve swapped out traditional English Breakfast ingredients with its Filipino counterpart i.e. sausages for longganisa, toast for pandesal, and so on. I came across this idea while researching the top favourite Filipino Breakfast dishes and it clicked into mind: “what if I substitute the ingredients from a Full English Breakfast and make a Filipino version of it?”

The end result definitely put a smile on my face, and I’m sure it will do the same for you.

Full Pinoy Breakfast Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

  • 250g fresh corned beef
  • 250g oyster mushrooms*
  • 12 Vigan longganisa**
  • 8 freshly baked malunggay pandesal***
  • 4 large free range eggs
  • 4 slices of pineapple-marinated holiday ham****
  • 4-5 garlic cloves, minced
  • 1 small potato, diced
  • 1 small red onion, halved and sliced
  • Knob of unsalted butter
  • Salt and freshly ground black pepper, to taste

To garnish

  • Lettuce leaves
  • Tomatoes, sliced

*Or any other type such as button, cup, or Portobello, whichever is readily available and fresh at your local market or grocers. In my case, the oyster mushrooms were the freshest from the rest.

**Quantity depends on the size and type, more if you get the smaller ones.

***You can bake your own pandesal or you can pop over to your nearest pandesal stall (ours is just a 2 minute walk from our house) and buy at 3 pesos a piece of freshly baked malunggay pandesal.

Malunggay Pandesal

****Since Christmas is nearing, Hamon de Bola (Ham Ball or Holiday Ham) can now be found in every grocery store nationwide! Since this is our first time being back in the Philippines for good, we’ve been scouting around for the best tasting Holiday Ham by just buying slices of the various brands out there before buying the whole ball to serve for our upcoming Noche Buena Feast next month.

METHOD

Get ready for some one-pan action!

  1. Preheat oven to 90C (190F) just hot enough to keep each element of the dish warm as we work through each one of them individually. Place your store-bought pandesal into the oven.
  2. Fried Egg: Heat a large frying pan over medium-high heat with about a tablespoon of oil. Crack the eggs gently into the pan to keep the yolks intact. Don’t overcrowd the pan, so if needed, fry the eggs in batches.
  3. Cook until the tops of the whites are set, but the yolk is still runny. Browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs! Transfer to a heat-proof plate and set aside in the oven.
  4. Garlic Sautéed Mushies: In the same pan, add half of the minced garlic and sauté until fragrant and golden brown, about 30 seconds. Add in the mushrooms and cook until softened, about 3 minutes.
  5. Add a knob of unsalted butter, and season with a touch of salt and freshly ground black pepper. Give it one good stir to combine and transfer to a small heat-proof bowl. Set aside in the oven.
  6. Corned Beef: Add about a tablespoon of oil to the pan and sauté the remaining minced garlic until fragrant and golden brown, about 30 seconds. Add in the onions and cook until soft for about 1 minute before adding in the corned beef.
  7. Continue to cook for 5 to 6 minutes, seasoning with a touch of fragrant and golden brown, about 30 seconds. Add in the diced potatoes and cook further until the potatoes are soft, about 2-3 minutes. Once done, set aside in a small heat-proof bowl and set aside in the oven.
  8. Longganisa: Wipe down the pan with a kitchen towel tissue and add about a quarter cup of water to the pan together with the longganisa. Bring the water to a boil. Roll the longganisa occasionally and continue to boil until the water in the pan evaporates.
  9. When the water has fully evaporated, let the longganisa fry in its own oil. Continue to fry the longganisa for about 5 minutes while constantly rolling them around to cook evenly on all sides. When the longganisa is slightly crisp on the outside, it’s done! Set aside on a heat-proof plate lined with a paper towel to absorb any excess oil. Set aside in the oven to keep warm.
  10. Holiday Ham: Again, wipe down the pan with a kitchen towel tissue and add about a tablespoon of oil. Add the ham slices to the pan and fry until golden brown both sides. Set aside on a single plate lined with a paper towel to absorb any excess oil.
  11. Plate Up: Remove all the cooked elements from the oven and plate up accordingly into four individual serving plates. Garnish with fresh lettuce leaves and fresh sliced tomatoes. Serve with coffee or any hot beverage of your choice and here you have it! Enjoy a Full Filipino Breakfast for the upcoming weekend!

Full Pinoy Breakfast

Full Pinoy Breakfast

BON APPÉTIT

– Ally xx

myTaste.com

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Lucban Longsilog

Lucban Longsilog

Hello Everyone! I’ll start of with a question for all of you this morning:

What did you have for breakfast this morning?

When I was still working in Brunei for the past few years, I would kicking off my day with breakfast by 6:30am which is usually either a bowl of oatmeal with fruits, bread with whatever spread was available (most likely peanut butter), pancakes, or instant noodles. Whichever it was for that day, none of these would last me until my noon lunch break. At most, I could only last until about 10:00am (and that’s already pushing it). The rest of the two hours, I usually sit at my desk dreaming of lunch and unfortunately continue to have an unproductive latter part of the morning.

Filipinos and most Asians in general love to eat rice in almost every meal, including breakfast. Rice provides more energy and keeps us full and focused longer – but as a kid, my siblings and I were never brought up on having rice for breakfast. Even having been back in the Philippines for just over two months now, not once did we have rice for breakfast. The –silogs you’ll be seeing for this month on Amcarmen’s Kitchen is actually breakfast for dinner *cheeky grin*

Here’s another question for you, especially to all my kabayans out there:

What’s your favourite type of longganisa?

Lucban Longsilog

The great thing about longganisa is that they come in many variations depending on the province they originate from, but nonetheless are all mouth-watering breakfast delights. Provinces such as Vigan, Lucban, Tuguegarao, Cabanatuan, Alaminos, Cebu, Camlumpit, Bacolod, Pampanga, Guinobatan, and many more boast of their own unique blend of ingredients that is specific to their region that goes into the making of their longganisa. For example, what makes Vigan Longganisa so popular is its garlicky and sour notes that come from the combination of Ilocos sugar cane vinegar (sukang Iloko) and local garlic from Sinait which are both major products of the Vigan province.

I have yet to try all the types of longganisa around the Philippines, but to date, my long-time favourite is most definitely the Lucban Longganisa! They are very popular for their aromatic and garlicky smell! If you happen to visit the province of Lucban, Quezon, you will definitely not miss this longganisa because it is displayed in the markets, and even along the roads in the many parts of the town. The best part? I don’t have to travel all the way to Lucban, or wait for a relative to bring some back as pasalubong – I can now find freshly made ones at our local weekend produce market, and I even spotted some at our local grocers too! Additionally, they’re not that hard to make at home yourself!

Longganisa is definitely a very popular Filipino breakfast staple that is best paired with sinangag (garlicky fried rice), fried egg, and a spicy (optional) vinegar dipping sauce for added taste on the side.

Homemade Lucban Longganisa

(Original recipe from Panlasang Pinoy)

PREP TIME 1 HOUR* | COOKING TIME | MAKES 2 DOZEN SAUSAGES

*Plus 8 to 12 hours of refrigeration time before cooking

INGREDIENTS

  • 1kg ground lean pork belly or shoulder**
  • 1/2 cup cane vinegar
  • 4 tbsp pork fat, cut into small cubes
  • 3 tbsp garlic, minced
  • 7 tsp smoked Spanish paprika
  • 4 tsp rock salt
  • 2 tsp white granulated sugar
  • 1 tsp dried oregano
  • Dried hog casing or sausage casing (about 1-inch in diameter)

**Or you can just buy lean ground pork if you don’t like to grind the meat yourself.

METHOD

  1. Add the ground pork, pork fat, salt, smoked paprika, garlic, oregano, sugar, and vinegar in a large mixing bowl. Mix the ingredients together thoroughly until well combine. Set it aside for about 30 minutes for the flavours to fully develop and infuse into the meat.
  2. Soak the dried hog casing in warm water for about 3 minutes. Tie the first end of the casing and stuff using a funnel or a sausage stuffer with the meat mixture. Make links of longganisa about 2 to 3 inches apart or depending on how long you want your longganisa to be.
  3. Refrigerate for at least 8 to 12 hours before cooking or you can store it in the freezer.

Lucban Longsilog

Lucban Longsilog

PREP TIME 20 MINS | COOKING TIME 30 MINS | SERVES 3

INGREDIENTS

  • 1 dozen homemade or store-bought lonnganisa

To serve with

  • Garlicky fried rice
  • Fried sunny-side up egg
  • Spicy vinegar

METHOD

  1. Heat a medium-sized frying pan over medium-high. Add about a quarter cup of water to the pan together with the longganisa. Bring the water to a boil. Roll the longganisa occasionally and continue to boil until the water in the pan evaporates.
  2. When the water has fully evaporated, let the longganisa fry in its own oil. Continue to fry the longganisa for about 5 minutes while constantly rolling them around to cook evenly on all sides. When the longganisa is slightly crisp on the outside, it’s done!
  3. Serve hot with garlicky fried rice and fried egg – browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs.

Lucban Longsilog

Before I end today’s post, yes I am fully aware that it’s not a Wednesday night yet, but this recipe was supposed to go up last Wednesday. At the time I was actually back in Brunei for a couple of days to tie up some loose ends. I got home late that night (well okay, at 9pm) but was super exhausted from the events of that day that I just passed out when I hit the sheets. So anyway, I’m getting this up now so that I can get tomorrow’s scheduled post up on time (hopefully).

BON APPÉTIT

– Ally xx

myTaste.com