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Longsilog with a twist?! Yes, we’re not kidding here at Maputing Cooking!
Longsilog or short for longganisa, sinangag, itlog is one of Pinoys favorite breakfasts of all time. It is up there with tapsilog, hotsilog, chicksilog, bangsilog, malingsilog, tocilog and all the sinangag-itlog combo that you can think of. Put sinangag or fried rice and egg (sunny side up or scrambled) in there and you will surely get the panlasang Pinoy in.
In this episode, Chris Urbano of Maputing Cooking will give a twist to longsilog, by taking out the sinangag out, in place of a bread, a nice mix of Filipino and Australian breakfast. Mga kababayan, don’t cross this one out yet, even without the sinangag, you will surely love how the Tagalog speaking Australian gives our longsilog justice!
Want to know how to cook longsilog with a twist? Let white guy Chris Urbano teach you how!
- sourdough bread
- Vigan longganisa or your choice of longganisa
- garlic
- beans
- cherry tomatoes
- cumin
- eggs
- pepper
- parsley
- Saute garlic and cherry tomatoes on a pan.
- Chop the longganisa in bite size and throw them in the pan with the tomatoes and garlic.
- Put in 1 teaspoon of cumin. Season it with pepper.
- Add in the beans. Once it's cooked, create little craters in the pan and crack the eggs in there. You can put 3-4 eggs, depending on how many you want in there.
- Stick it in the oven and check every few minutes. Once the eggs are cooked, take it out.
- Put parsley for added flavor and to up your food plating game.
- Serve with sourdough for that Aussie twist. But if you can't replace sinangag or rice, you can also serve it with that.
This episode features food blogger Jill Bantang as taste tester from http://www.thefoodscout.net/
Twitter and Instagram: @thefoodscout
Features music from indie band Kelbasa – check out their other stuff and like their stuff at soundcloud.com/kelbasa
