Vigan Longganisa and Aligue Rice


For the longganisa 
1/4  cup minced garlic
1/2 teaspoon chili flakes
1/4 cup white vinegar
2 tablespoons soy sauce
500 grams Vigan longganisa (local sausages from Vigan), casing removed

For the aligue rice
3 tablespoons chopped garlic
4 tablespoons olive oil
6 tablespoons bottled crab fat (aligue)
6 cups cooked rice, cooled
salt to taste 
oil for frying
sliced green mangoes, fresh tomato wedges, and sukang Iloco, to serve


 Marinate the longganisa: In a large bowl, mix garlic, chili flakes, vinegar, and soy sauce with longganisa. Mix well and marinate overnight. 

 Make the aligue rice: In a large pan, saute garlic in olive oil over medium-low heat until softened. Add crab fat, stirring constantly until the mixture loosens. Add rice and toss to coat, until crab fat is evenly distributed. Season with salt to taste. Keep warm.

3  Heat oil in a frying pan. Fry marinated longganisa until toasted and golden brown. Serve with aligue rice, sliced green mangoes,  fresh tomato wedges, and sukang Iloco.

hotography by At Maculangan | Food Styling by Melanie Jimenez | Prop Styling by Rachelle Santos | Art Direction by Jonathan Roxas | Props from Rustan's Department Store (picnic basket) and Tupperware (sandwich container)

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