How to cook Nida's Longganisa?
Longganisa originated from the Spanish influence in the Philippines, chorizo or Spanish sausage. Naturally, the taste adapted to the Filipino liking in every region. Like any other local Filipino dish, every region has its own version of longganisa. There is sweet longganisa, garlic, spicy, chorizo de cebu, lucban longganisa, and a lot more. With Nida’s, it even expanded to chicken longganisas. This dish is a staple for breakfast, best served with fried rice and egg, or what is usually called “Longsilog”.
Cost: €10-12
Equipment
- Pan
Materials
- 500 grams Nida's Longganisa (pork or chicken)
- 200 ml water
- cooking oil
Instructions
- Thaw the meat.
- Boil in 200ml water (medium heat) for at least 30 minutes.
- Once the water has evaporated, add some oil and fry at a low heat till golden brown.
- Best served with fried rice and egg.