Chicken Longganisa

Ingredients:
1/4 cup brown sugar
4 tbsps worcestershire sauce
4 tsps salt
2 tbps liquid seasoning
1 tbp hot sauce
1 tbsp garlic, minced
1 tsp peppers
1 kilo ground chicken
200 grams ground pork fat
oil, for frying

Procedure:

Make the marinade: In a large bowl, mix together all ingredients.

Add ground chicken and pork fat; mix thoroughly by hand. Form into thin logs and wrap each sausage in wax paper if desired.  Marinate in the refrigerator for 3 hours or overnight. Drain marinade, place sausages in a covered container, and store in the freezer until ready to cook.

When ready to cook, thaw sausages. Heat about 1 tablespoon oil in a frying pan. Fry a few sausages at a time for 6 to 8 minutes or until sausages are cooked through.

Recipe inspired by yummy.ph

Tapa

Nothing beats eating tapa, sinangag at itlog for breakfast or tapsilog. I added sausage and atsara to make it more special. And here is Lutong Cavite's tapa family recipe.

Ingredients:
1 kilo beef sirloin, thinly sliced
soy sauce
calamansi juice
brown sugar
cooking oil
pepper to taste


Procedure:
Combine soy sauce, calamansi juice, brown sugar, and pepper in a bowl depending how you want it to taste and stir. Add the beef and massage. Keep overnight in the refrigerator or until you are ready to serve it.

Heat oil in a pan over medium heat. Add the beef and cooked until lightly brown. You can also add the marinate before browning if you want it to be a bit saucy.

Skinless Longganisa

Ingredients:

250 grams ground pork

1 small head garlic minced

1 medium size onion, chopped

3 tbsp of cup vinegar

2 tbsp of sugar

2 tbsp of soy sauce

2 tbsp ketchup

1 tbsp fine breadcrumbs

1 egg beaten

Salt and pepper

Procedure:

Combine all ingredients in abowl. Place 3-4 tbsp mixture in a plastic food wrap depending on how big and thin you want. Roll firmly and tightly. Chill.

Heat enough cooking oil and fry longganisa over medium heat until golden brown. Serve with fried rice and sunny side up egg.

Beef Tapa

Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg).

Ingredients:

1½ lb beef sirloin, thinly sliced

5 tbsps Maggi soy sauce

calamansi juice (depending on taste)

minced garlic

salt and black pepper

Procedure:

In a container, combine and mix well. Add beef and put in a clear ziplock bag or container. 

Refrigerate overnight. In a pan, place 1 cup water and bring to a boil. Add 3 tbsp of cooking oil

Put-in the marinated beef tapa and cook until the water evaporates.

Big Ben’s Kitchen Tapang Imus Eggs Benedict

I will make a bet this is the first time you heard about bottled tapa. Yes you heard it right bottled tapa? Tapa can be sold in a bottle to my amazement. Sharing this yummy breakfast recipe how I use it straight from the bottle.

Eggs Benedict is a traditional American breakfast that was first popularized in New York City. It consists of two halves of an English muffin each of which is topped with bacon or ham, a poached egg, and hollandaise sauce. This is my version using tapang Imus.  

Ingredients:
2 english muffins, sliced in half, buttered, and toasted
4 egg, poached
2 tablespoons olive oil
1 small white onion, sliced
salt and pepper, to taste
2 large egg, yolks only
3 tsps lemon juice
2/3 cup butter, clarified
salt, to taste
cayenne pepper, to taste (optional)
1 bottle Big Ben’s Kitchen Tapang Imus

Procedure:

Heat oil in a pan over high heat. Sauté onions until translucent. Set aside.

Hollandaise: Bring water to a simmer in a small pot. Combine yolks and lemon juice in a stainless steel bowl; whisk vigorously for 2 to 3 minutes or until mixture has thickened and doubled in volume. Place the bowl over the pot of simmering water and whisk continuously. Do not allow mixture to overheat. Check by touching the bottom of the bowl from time to time; you should be able to touch it comfortably.

Gradually pour in clarified butter in a slow, steady stream, vigorously whisking until thick and smooth. Season with salt and cayenne pepper.

Place Big Ben’s Kitchen Tapang Imus  on top of each muffin. Top each with caramelized onions and a poached egg. Drizzle with hollandaise and garnish.

Almusa ya niso :)

The tapa is surprisingly very soft and almost melts in your mouth. 

It taste like the typical a bit salty tapa. I prefer my tapa a bit sweet but nevertheless this is worth the price @P200 a bottle.

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RATING:
Taste - 4.5/5
Value for Money - 5/5
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Big Ben's Tapang Imus
Available at Big Ben's Kitchen located at 385 Medicion 1st D Imus, Cavite
Tel: 0915 137 1888
Facebook Account: Big Ben's Kitchen

Tocino

Pork Tocino is a sweet pork dish that is traditionally served for breakfast in the Philippines. When combined with sinangag and fried egg it is called TOSILOG.

Ingredients:

1 kilo pork loin, sliced into 1/4 inch thick

175 grams brown sugar

2 tbsp salt

1 small head garlic, minced

1/2 tsp of red food coloring (optional)

5 tbsp soy sauce

Procedure:

Combine all the ingredients in a shallow pan except for the pork. Press the mixture onto both sides of the pork meat and make sure that it is distributed evenly. Place in container with cover. Refrigerated for at least 3 days.

To cook : Put a little water in a skillet and add the pork and fry it until done. Best served with sinangag and fried egg.