Friday, August 3, 2012

Vigan Longganisa: 2 Ways

Ahhhh diet no more.  But how can you resist the garlicky goodness of Vigan Longganisa?!  

Today, as I worked from home, I had to cook lunch and dinner for hubby and I as we ran out of leftovers to pop in the microwave.  Then I saw a package of vigan longganisa in the fridge (thank God for Unimart) and I started planning on garlic fried rice and fried egg for good ol' longsilog... But since my cravings have been pretty fickle lately...  I made pizza for lunch and lumpia ala vigan empanada for dinner instead.  Improvised, of course!

Vigan Longganisa Pizza

Sauce: Tomato sauce, soy sauce, garlic, onion, dried oregano, dried basil, pepper, sugar
Leftover Naan (for crust), Vigan Longganisa (cooked and sliced), yellow bell pepper, onion rings, green chili, sliced tomatoes, 1 egg, mozzarella

Preheat the oven at 375F
Saute the garlic and onions in vegetable oil and add the tomato sauce.  Add about 1 tbsp of soy sauce and season with oregano, basil, pepper, and sugar.  Simmer for 5 minutes.  Set aside.
Place the naan in a shallow baking pan (foil is optional) and top will all the remaining ingredients, but make sure that the egg is whole and on the center.  Sprinkle with mozzarella.
Bake in the oven for 30 minutes.

Great with Tabasco sauce!

Lumpia ala Vigan Empanada
I was so excited to make the lumpia as the original Vigan Empanada is my all-time favorite.  It reminds me of my childhood when we visit Ilocos during the summer.  

Diced potatoes, shredded cabbage, onions, garlic, bean sprouts (I used canned), diced cooked vigan longganisa, 2 eggs beaten, salt, pepper, patis (fish sauce)
Lumpia Wrapper

Fry the potatoes in vegetable oil and when tender, sauté with garlic and onion.  Add the longganisa, bean sprouts and cabbage.  When cabbage is wilted, add the eggs and stir together.  Season with salt, pepper, and patis.  Let the vegetable mixture cool down for about 30 mins.  Wrap the mixture in Lumpia Wrapper as shown below (I'm missing one picture where you'll need to fold the sides of the wrapper after the 3rd photo).  Deep fry in vegetable oil for about 7 minutes.

Serve with Vinegar!  Better with Sukang Iloko but I only had Pinakurat which is actually an excellent alternative!  I only had this for dinner and no rice.  Heavenly and nostalgic.


  1. ugh... I so want longganisa right now! I need to learn how to do skinless logganisa urgently! saraaaap!

    Spanish Pinay

    1. Try this: