Longsilog with salted egg and tomato

Longanisa is a traditional sweet and spicy Filipino sausage which is typically eaten for breakfast with an egg and garlic rice.

Longsilog with salted egg and tomato Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 8 longanisa sausages (Filipino sausage)
• 3 salted eggs, peeled
• ½ punnet cherry tomatoes
• salt and black pepper
• 1 cucumber
• 1 green mango
• vegetable oil, for frying
• 3 garlic cloves, finely chopped
• 1 cup cooked jasmine rice
• 1 tsp bagoong (Filipino fermented shrimp paste)

Instructions

1. If using from frozen, make sure your longanisa is defrosted before starting. Roughly chop the salted eggs. Halve the cherry tomatoes. In a medium bowl, combine the eggs and cherry tomatoes and season with salt and pepper.
2. Dice the cucumber. Cut the mango into a thin julienne. Cut your longanisa into bite sized chunks.
3. Heat a drizzle of oil in a large frying pan over medium-high heat. When hot, add the garlic and cook, stirring, for 1 minute, or until golden. Remove from the pan and reserve for garnish.
4. Return the frying pan to a medium-high heat with another drizzle of oil. Add the remaining garlic and cook, tossing for 1-2 minutes, or until just golden. Increase the heat to high, then add the cooked rice with a large pinch of salt and cook, tossing, for 3 minutes, or until warmed through. Remove from the pan.
5. Heat a drizzle of oil to the pan over medium heat and cook the longanisa for 4-6 minutes, or until sticky and brown.
6. Serve the longanisa and rice in a bowl with the egg and tomato salad, cucumber, mango and a spoonful of bagoong. Sprinkle the garlic rice with the fried garlic.

Note
• Longanisa (in the freezer section) and bagoong (Filipino fermented shrimp paste) can be located in your local Filipino food supermarkets.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Better Bowls

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG