It's a brand new day.
Came the feeling that enveloped me when I heard the rain drops falling on my window this morning. The crisp morning makes my heart mimic the rhythm and the sound articulated by the staccato of the falling rain. How else can you not love a morning like this.
I'm leaving in five minutes, my husband declares.
Oops, I might have slept longer than usual, I mumbled. It must have been the weather, as this is sleep-in weather.
There are days when you wake up inspired... and today is definitely one of those days. And so as I was about to pour my granola cereal into a bowl of milk, I stopped.
Today I'm making a breakfast plate for myself. I declared.
I took the longanisa patties in the freezer and started cooking. The sizzling sound and the aroma brought by the patties, added a beautiful note to my inspired Monday morning spread. Happy Monday!
Longanisa is a quintessential Filipino breakfast. It usually comes in sausage form. When I posted my longanisa recipe a few months ago, one of the questions asked was where to buy the casing. You could buy the casing online or in specialty markets and butcher shops. But if you want longanisa in a hurry, try to make it without the casing by making a patty.
2-3 lbs of coursely ground pork
1 tbsp ground pepper
7 cloves garlic, chopped (you may add or lessen the amount depending on how much garlic you want)
1 tbsp salt
3 tbsp cooking sherry (you may also use cider or vinegar)
3 tbsp pineapple juice
1 1/2 tbsp annatto oil (oil sauteed with annatto or atchuette)
1 tbsp sugar (you may add more if you want it sweet)
Mix all the ingredients together. Do not over mix, so be gentle with the pork. Also another tip for an authentic longanisa is that the pork should contain fat and should be coarse in texture.
Using a lid of a jar (about half an inch and lined with plastic wrap) I then filled the lid with the pork mixture. Press and flip the lid to remove the patty. This will give you a nice looking patty. Repeat procedure, until you have used all the pork mixture.
Lay the patties on a lined container with lid or wax paper. Cover and refrigerate the patties for 2 days to cure. (One of my readers, Jean Palmes who tried this recipe said that the taste are more pronounced when she waited 2 days (meaning 48 hours) to cure. So be patient. Wait for two days. (Thanks Jean for the feedback)
The patties must be firm enough to pan fry. If it's not firm, put it in the freezer or fridge until it holds well. It took me about 30 minutes. Pan fry each side for about 3 to 5 minutes or until it turns golden brown. Serve with garlic rice, sliced tomatoes and a sunny side up egg. Adding atchara or sweet pickled papaya will definitely provide more kick to this breakfast.
Here's the recipe for:
2 tbsp cooking oil
4 cloves garlic, minced
cooked white rice (use a day old rice from the fridge not the freshly cooked rice as this is sticky.)
Salt to taste
In a wok, add cooking oil and garlic at the same time. This way the cooking oil will slowly heat up and the garlic starts to brown, this way you won't burn the garlic. Add rice. Mix well and then season it with salt. Again, do not use sticky/very moist rice. It should be dry and it's best to use the refrigerated left-over rice from the previous day.