This month’s challenge is really a challenge. I would normally whipped up something in a heartbeat and I’m all good. But this month is different. It is very CHALLENGING- that’s why they call it a challenge!
Also, this month is a double challenge – the August and September challenges have been combined so really you can’t afford to miss it. These super-charged hosts (Oggi, Chef Day, Boyet and Ray) came up with this exciting and very challenging theme – RED, WHITE, BLUE and YELLOW theme which represents the Philippine flag. August is the National Heroes Day and also commemorates the death of Ninoy Aquino so that is the reason why it is very makabayan(patriotic).
Easy enough? Hell no! All colors must be present in one dish and it has to be Filipino inspired. To make things harder, you cannot use any artificial food coloring! Now that is a challenge.
The past week has been very hectic with previous commitments and events. And I am 3 days late in submitting this post so I told myself it has to happen today but deep inside I still have no idea what to make.
So this morning, I decided that today will be a productive day and I wanted to start by having a heavier breakfast to start my day. I decided I wanted to eat Longanisa which I haven’t had for a while.
I fried some eggs , made some garlic rice and wait a minute… red, white and yellow!!! I just grabbed a blue plate and there’s this month’s challenge! Wohoo!!!
I know is not a full blown recipe or dish in the making but I just decided to talk about Filipino Breakfast in general. I do make my Longanisa but haven’t had time lately. Also, my longanisa is just basically ground pork, sugar, pepper, salt garlic and little flour to bind. Unfortunately, when I make it, I just eye-ball everything and make it according to taste. Next time, I will keep track of the measurements.
Longganisa- Sinangag- Itlog with Itlog Maalat and Kamatis (Philippine Sausage - Fried Garlic Rice-Fried Egg with Salted Duck Eggs and Sliced Tomatoes)
A typical Filipino breakfast consists of pandesal (sweet buns) and coffee, champorado (chocolate rice porridge) and of course rice which is transformed into sinangag (garlic fried rice) with Longganisa (Philippine sausage), Tocino (cured meat with salt and sugar) and Tapa (dried or cured beef, mutton or venison).
“Silog” basically means “SInangag” and “itLOG“. So its a famous suffix to any of these varieties like “longsilog” or “tocilog” or “tapsilog”.
