Longaniza burgers with egg and some more, DiLongPaLog

 

Longaniza burgersDilongPaLog, Dilis, Longanisa, Pan de sal na may itlog. Filipino inspired burgers, Longaniza patties between Pan de sal topped with Achara, fried egg and crispy fried anchovies(dilis). Achara is a Filipino Papaya salad that is lightly pickled.

These meat patties are the taste of vacations in the Philippines or when my uncle came to visit, he would make longanisa sausages. I can remember happy times in the kitchen preparing food and preparing snacks to enjoy while preparing for family dinners. Longanisa a typical Filipino breakfast sausage is often served with garlic fried rice and fried eggs sunny side up.

I made a fast food version with typical Filipino breakfast components and served the burgers with sweet potato chips, a dipping sauce made with 50/50 mayonese and Filipino banana ketchup and sago drink. This just cries out Filipino and it has a lot of texture and depth.

I used a PAN DE SAL RECIPE for my burger buns.

Spread some mayo on the bottom half, added lettuce, longanisa patty, tomato, ACHARA fried egg and Fried ancovies

Unlike the spanish longanisa these are sweeter, garlic and peppery, well depending on the region of the Philippines they are from. But this is how I like my longanisa

1,5 kg coarsely ground pork
0,5 dl sugar
1 garlic bulb, minced
1 bay leaf pestle into powder
1 tsp ground black pepper
1/2 tsp ground dried ginger
1 tsp salt
0,5 dl spiced cane vinegar(spiced Datu Puti)

Some anatto oil for color, can be dropped.

In a bowl combine all the ingredients and mix. Cover the bowl with cling wrap and put it in the fridge for about 3 day  to marinate. Shape the marinated meat in to patties and fry.

Make the burgers and enjoy.

The burgers were just as yummy without the eggs and fried fish.

Longaniza burger
Some burgers were made without fried eggs and fried anchovies

Ike’s Vietnamese Fish Sauce Wings

I got very curious when I read about these wings on this Blog 

I had to try to make it so I googled the recipe, I have never been to the Restaurant in Portland Oregon that serves them and never had them roadside from a stall in Saigon, so I do not know if they taste the same. But I can tell you that we love them, even picky eater MiniMe loves them.

I found the recipe HERE The story is that Ike carried this recipe around with him until he opened his restaurant Pok PokI have made these wings a few times since I first posted them on my norwegian blog back in October 31. 2011, and I have even made the dish with pork.

I tried the wings with just the syrup and it was very sweet and salty, and then I tasted a wing with the syrup, crispy garlic, chopped cilantro, mint and chili. WOW what a flavor bomb and I highly recommended that you try to make these.

Dan: Mum, it is so strange, that dish really stinks, but it is really yummy. I knew that you were making this dish, I could smell it outside.

We eat this with plain jasmine rice and a salad of shredded cucumber, mango (sour / sweet), chopped green onion and a little salt and pepper, to balance the salty wings.

I doubled the coriander and mint,and added chili.

  • 1/2 cup Asian fish sauce
  • 1/2 cup superfine sugar
  • 4 garlic cloves, 2 crushed and 2 minced
  • 3 pounds chicken wings, split at the drumettes
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 cup cornstarch
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon chopped mint
  • 1 tablespoon chopped chili
  1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
  2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
  3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
  4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint, fried garlic and chili.