First, I want to share with you what we had for brunch today. Then..I’ll tell you a story. 😀
In December 2007, my then boyfriend (who is now my husband) and I celebrated our first anniversary in Vigan, Ilocos Sur and I got to eat the famous longganisa — I loved it! You see, ever since I was young, I didn’t like longganisa — the Baguio, Lucban, etc! I was always forced to eat it because that was the food on the table until I got to taste the authentic Vigan longganisa. It has a very strong garlicky taste so I prefer to pair it with fresh tomatoes sprinkled with salt but in Vigan, they would dip this in sukang Ilocos (Ilocos vinegar).
I do not have a recipe for Vigan longganisa yet (and I am looking for one!) but I do have a recipe for the sinangag – the garlic rice. In the meantime, you could buy the longganisa from Centris’ weekend market (Quezon Ave) or Salcedo market (Makati) or Stoops (Malugay, Makati). I miss Stoops!! When we lived just across it, I would find ways to eat there by pretending that I’m lazy to cook so we could eat Bagnet and Vigan longganisa! Hahaha!
- 2 cups of cooked rice (preferably white rice and a day old)
- 3 Tbsp canola oil
- 4 cloves of garlic
- Salt to taste
- With wet hands, break up the rice so each grain is separated.
- Wash your hands then finely mince the garlic (or use the garlic press for more intense flavor).
- Heat oil in pan then saute garlic until brown (please don’t burn the garlic!)
- Add the rice to the pan and mix well, make sure the oil and garlic are well distributed.
- When it’s almost done, add salt and serve while it’s still hot!
Makes 2 servings