📝 About This Recipe
Experience the quintessential Filipino breakfast with Longsilog, a harmonious trio of sweet-garlicky Longganisa sausages, golden Sinangag (garlic fried rice), and a perfectly fried egg. This dish is a cornerstone of Filipino 'Silog' culture, offering a complex balance of caramelized proteins and aromatic rice that awakens the senses. It is the ultimate comfort food, designed to provide a hearty, soul-satisfying start to your day with flavors that bridge the gap between savory and sweet.
🥗 Ingredients
The Longganisa
- 6-8 pieces Sweet or Garlic Longganisa (Pampanga-style or Lucban-style sausages)
- 1/2 cup Water (for simmering)
- 1 tablespoon Cooking Oil (neutral oil like canola or vegetable)
Sinangag (Garlic Fried Rice)
- 3 cups Day-old White Rice (cold, grains separated by hand)
- 6-8 cloves Garlic (finely minced)
- 2 tablespoons Cooking Oil (reserved from frying longganisa if desired)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Fried Garlic Bits (for extra crunch and garnish)
The Eggs (Itlog)
- 2 Large Eggs (at room temperature)
- 1 tablespoon Butter or Oil (for frying)
- 1 pinch Salt and Black Pepper (to season)
Accompaniments and Garnish
- 1/2 Cucumber (sliced into rounds)
- 1 medium Tomato (sliced into wedges)
- 1/4 cup Spiced Vinegar (Sawsawan) (cane vinegar with chili and garlic)
- 1 stalk Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
Place the longganisa sausages in a wide skillet and add 1/2 cup of water. Bring to a gentle boil over medium heat.
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2
Allow the water to evaporate completely while the sausages simmer. This ensures the meat is cooked through before the browning process begins.
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3
Once the water is gone, prick the sausages lightly with a fork to release their natural fats. Add 1 tablespoon of oil if the sausages are lean. Fry for 5-8 minutes, turning frequently until the casings are caramelized and slightly charred.
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4
Remove the longganisa from the pan and set aside. Keep the flavorful oil in the pan to use for the rice.
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5
In the same skillet (using the rendered fat), add the minced garlic. Sauté over medium-low heat until the garlic turns a beautiful golden brown and becomes fragrant, about 2 minutes.
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6
Increase the heat to medium-high and add the cold, day-old rice. Break up any clumps with your spatula.
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7
Toss the rice thoroughly to coat every grain in the garlic oil. Stir-fry for 5-7 minutes until the rice is heated through and slightly toasted. Season with salt to taste.
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8
Push the rice to one side of the pan or transfer to a bowl. In a separate small non-stick pan, heat butter or oil over medium heat.
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9
Crack the eggs into the pan. For a classic Silog, cook 'sunny-side up' until the whites are set but the yolks remain runny, about 3 minutes.
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10
Season the eggs lightly with salt and freshly cracked black pepper.
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11
To assemble, scoop a generous portion of garlic fried rice into a bowl or onto a plate. Top with the fried eggs and place the longganisa on the side.
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12
Garnish with fresh cucumber slices, tomato wedges, and a sprinkle of fried garlic and green onions for a vibrant finish.
💡 Chef's Tips
Use day-old rice that has been refrigerated; fresh rice is too moist and will turn mushy when fried. Don't rush the garlic—browning it slowly over medium-low heat prevents bitterness while maximizing aroma. Pricking the longganisa allows the sugars to seep out and create a sticky, delicious glaze on the casing. If using 'skinless' longganisa, skip the water simmering step and fry directly in a small amount of oil over medium heat. For an authentic touch, serve with a side of 'Atchara' (pickled green papaya) to cut through the richness of the meat.
🍽️ Serving Suggestions
Serve with a small bowl of spicy cane vinegar (Pinakurat) for dipping the longganisa. Pair with a hot cup of Kapeng Barako (strong Filipino Liberica coffee) or hot chocolate. A side of salted duck eggs with diced tomatoes adds another layer of traditional flavor. Fresh calamansi juice or iced tea makes for a refreshing beverage pairing. Add a side of crispy 'Danggit' (dried fish) if you want to turn this into a festive breakfast feast.