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Skinless Chicken Longganisa: Ingredients

The document provides recipes for three Filipino dishes: 1) Skinless Chicken Longganisa - A sausage made from ground chicken, salt, pepper, sugar, garlic, oyster sauce, vinegar, and cornstarch. The mixture is stuffed into casings and simmered until cooked through. 2) Spanish Style Bangus Sardines - Milkfish is cleaned, brined, and packed into bottles with vegetables, herbs, and olive oil. The bottles are pressure cooked for an hour. 3) Pickled Vegetables - Sayote, string beans, ampalaya, and carrots are pickled in a vinegar mixture with sugar and salt. The vegetables and brine are boiled and sealed in jars.

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Marizon Tesoro Caleja
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205 views3 pages

Skinless Chicken Longganisa: Ingredients

The document provides recipes for three Filipino dishes: 1) Skinless Chicken Longganisa - A sausage made from ground chicken, salt, pepper, sugar, garlic, oyster sauce, vinegar, and cornstarch. The mixture is stuffed into casings and simmered until cooked through. 2) Spanish Style Bangus Sardines - Milkfish is cleaned, brined, and packed into bottles with vegetables, herbs, and olive oil. The bottles are pressure cooked for an hour. 3) Pickled Vegetables - Sayote, string beans, ampalaya, and carrots are pickled in a vinegar mixture with sugar and salt. The vegetables and brine are boiled and sealed in jars.

Uploaded by

Marizon Tesoro Caleja
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SKINLESS CHICKEN LONGGANISA

Ingredients
1 kg. ground chicken
4 tsp. salt
3 tsp. ground black pepper
2/3 cup brown sugar
2 tbsp. minced garlic
4 tbsp. oyster sauce
2 tbsp. apple cider vinegar
4 tbsp. cornstarch
1 tbsp. water
2 tbsp. anatto seed
½ tbsp. turmeric powder
1 cup vegetable oil

Procedure
1. In a bowl soak the anatto seed into the water. Set aside.
2. In a separate bowl, combine ground chicken, salt, ground black pepper, brown sugar,
minced garlic, oyster sauce, apple cider vinegar, cornstarch and the liquid of soaked
anatto seed.
3. Cover the chicken mixture and let it stand for about 30 mins.
4. On an individual sheet of paperlene wrapper, spoon about 1 ½ tablespoon of chicken
mixture and form into log. Roll and wrap tightly.
5. Repeat until all the mixture is shaped and wrapped. Arrange sausages in a
polyethylene plastic.
6. To cook, remove wax paper. In a wide pan over low heat, arrange skinless longganisa
in a single layer and add enough water to cover sausages halfway.
7. Bring to a simmer, cover and cook until most of the water is reduced and sausages are
cooked through.
8. Add the oil and cook, turning as needed, until longganisa are lightly browned and
caramelized.
9. Remove from pan and serve hot.
SPANISH STYLE BANGUS SARDINES

Ingredients
2 pcs bangus (approximately 2 pcs. per half kg.), cleaned and scaled
1 pickled cucumber, sliced crosswise
1 small carrot, sliced crosswise
4 bayleaves
¼ cup + 1 tbsp. salt
8 pcs. black peppercorn
Olive oil, as needed
2 cups water

Procedure
1. Clean fish and cut head and tail off leaving the mid-section, cut the
bangus according to bottle’s height and opening.
2. Wash bangus thoroughly and remove innards.
3. In a bowl prepare the brine solution, combine the water and salt.
4. Soak the cleaned bangus in the brine solution for about 30 minutes.
5. Place the soaked bangus in a colander or drain them in an all-purpose
paper towel until almost dry.
6. Put the fish inside the bottle. Insert at the side of each bottle 2-3 sliced
carrots or as needed, 2-3 sliced of pickled cucumber or as needed, 2
bay leaves and 4 pcs. peppercorn.
7. Pour oil up to the neck of each bottle, put on the bottle cap and tightly
close. Arrange the bottles inside the pressure cooker. Pour water into
the pressure cooker up to about an inch below the bottle neck.
8. Cover and seal the pressure cooker and cook for 1 hour. Turn off the
heat and release the pressure before opening the pressure cooker.
9. Wash and seal the bottled sardines.
PICKLED VEGETABLES

Ingredients

200 g sayote
200 g string beans
200 g ampalaya
200 g carrots
6 pcs. bawang
½ tbsp. paminta
1 tsp. salt
2 2/3 cup white sugar
2 cup vinegar

Procedure:

1. Peel the carrots and sayote using a vegetables peeler. Rinse the
vegetables with water.
2. Cut the carrots, sayote, string beans and ampalaya.
3. Mix the sugar, vinegar and salt together.
4. Bring to boil the vinegar mixture. Stir until the sugar is
dissolved.
5. Arrange the vegetables into the jars. Pour the vinegar mixture
into the vegetables.
6. Use a spoon to press down the vegetables to make sure that the
vegetables are being submerge into the vinegar mixture.
7. Cover the jars and bring to boil for 10 minutes.
8. Turn off the heat and release the jar from the pan.
9. Wash and seal the bottled pickles.

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