Best 2 Filipino Style Breakfast Sandwiches Recipes
Indulge in the delectable flavors of Filipino breakfast sandwiches, a harmonious blend of traditional Filipino ingredients and classic breakfast favorites. These sandwiches showcase the culinary creativity of the Philippines, where every bite is a burst of unique and delightful flavors. From the fluffy pandesal bread to the savory longganisa sausage, each element is carefully chosen to create a symphony of textures and tastes. Whether you prefer the classic combination of longganisa, egg, and cheese, or crave the tangy twist of tomatoes and onions, these recipes offer a range of options to cater to every palate. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
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LAZY LONGANISA (FILIPINO-STYLE BREAKFAST SAUSAGE)
Mimic a popular Filipino breakfast dish by marinating fully cooked smoked sausage (like andouille or kielbasa) in a blend of sugar and soy sauce. The sausage is caramelized and best served with white rice and a fried egg.
Provided by Jose Napoleon Cuasay Artiaga I
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 2h25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine sliced sausage, brown sugar, white vinegar, and soy sauce in a large plastic bag. Seal and marinate in the refrigerate, 2 hours to overnight.
- Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 29.3 g, Cholesterol 81.1 mg, Fat 37.9 g, Protein 14.5 g, SaturatedFat 16.7 g, Sodium 1166.4 mg, Sugar 28.8 g
ASADO
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.
Provided by Priya Krishna
Categories soups and stews, main course
Time 11h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
- Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
- Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
- Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
- Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
- Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams
Tips
- Use fresh ingredients: Fresh ingredients will give your breakfast sandwiches the best flavor. If you can, try to use organic eggs, grass-fed butter, and whole wheat bread.
- Don't be afraid to experiment: There are endless possibilities when it comes to breakfast sandwiches. Feel free to mix and match different ingredients to create your own unique creations.
- Make ahead of time: Breakfast sandwiches are a great make-ahead meal. You can assemble them the night before and refrigerate them overnight. In the morning, just pop them in the oven or toaster oven to heat them through.
- Serve with your favorite sides: Breakfast sandwiches are delicious on their own, but they're even better when served with your favorite sides. Some popular options include fruit, yogurt, and granola.
Conclusion
Filipino-style breakfast sandwiches are a delicious and easy way to start your day. They're packed with flavor and can be made with a variety of different ingredients. Whether you like your breakfast sandwiches simple or loaded with toppings, there's a recipe in this article that's sure to please you. So what are you waiting for? Give one of these recipes a try today!
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