Longanisa - Scrumptious Filipino Sausages

This post is a tribute to one of my favourite childhood meals and one that my own children love; sausages and rice. It's a simple meal but one that I regarded as a delicious treat as a child. It's a classic example of the sort of East meets West, 'Mix-Mix' food that I grew up on. My mother's Asian influence in the kitchen often manifested itself simply by replacing bread or potatoes with rice. So it was perfectly normal in our house to eat fish fingers with rice, burgers with rice, egg on rice, tuna mayonnaise and rice... you get the idea. I often wished we could ditch the rice for chips because that's what I believed 'normal' people ate (and because sausages and chips is an excellent thing), but the truth is that there are few foods that aren't improved with a side of fluffy white rice. Sausages and rice is a particularly good combo - the contrast between soft, mellow rice and salty, meaty sausages, and the way that the rice absorbs all the juices, is pure food heaven.

My ULTIMATE sausage is a Filipino sausage called 'Longanisa', which originates from Spain. The Philippines was part of the Spanish Empire for more than three hundred years, which heavily influenced the cuisine. Each region has its own recipe made using various spices combined with garlic and sugar, which gives them a distinctive, barbequey sweetness and makes them caramelise and turn sticky as they fry. Longanisa are dyed red with annatto seed powder to make them look more visually appealling - not the most obvious choice on the sausage colour chart, but Filipinos aren't known for being conventional. In the Philippines they are usually eaten for breakfast with rice and a fried egg. Unfortunately they're not easy to get hold of in the UK, but if you have a root around in the freezer of your local Asian supermarket you may be lucky enough to find some. Otherwise, chorizo sausages are the next best thing, or ordinary sausages with a bbq or 'Chinese-style' ready-made marinade - fry the sausages first before you add the sauce and then reduce it down to a sticky coating.

Or just cook any old sausages and plonk them on top of a pile of rice, and I guarantee your tastebuds will thank you for it. We eat ours with a blob of ketchup or cold baked beans - yup, we like them straight from the tin... I don't think that's a Filipino tradition though, just a family thing!

Bambinos ready to pounce.

My Mama's Arroz Caldo (Chicken and Rice Soup)

Mama told me...

"You’ll go blind if you go to bed with wet hair."

"Marry a doctor."

My mother Nemia Defante was born on Valentine’s Day in 1943 on the island province of Masbate in the Philippines. As the eldest of five children she played a large part in helping to raise her siblings. Elder sisters are addressed as ‘Ate’ (pronounced ‘ahtay’) in the Philippines and have an important role in the family. My grandparents were Nemesio, a plantation worker, and Pollycarpia, a dressmaker.

My grandparents owned a pig, which my mum adored and cared for from when it was a piglet. The day came when her beloved pet had to be used to feed the family, but my mum was so devastated that she went hungry. This story resonated with me as a child; I was fascinated by the idea of having a pet pig but, as I grew up, it demonstrated to me the hardship that my mum had to endure as a child growing up in poverty. 

Making something out of nothing was a true skill of my mum’s, in the kitchen and in life.  Some of her best culinary concoctions were made from ordinary leftovers thrown together to create something delicious. One legacy of her thriftiness is that my fridge is often bursting at the seams with leftover-filled Tupperware, which I usually manage to recycle although some of it gets forgotten, goes green and fuzzy and ends up in the bin; I am not as good as my mum yet.

My mum never, ever, ever threw food away. It was a cardinal sin in our house and she would remind us daily how lucky we were to have a roof over our heads and food on the table.  On one occasion my sister and I weren't allowed to leave the table until we’d finished all of the rabbit pie that my mum had served us, despite our protests. My mum ate all of her portion, left the table and told us she didn’t care how long it took but that we would eat what we were given. Bit by bit we discreetly fed it under the table to our two delighted chihuahas, and went to bed with empty tummies. I think my mum had clocked what we were doing and let us off the hook, but not so far as to give us anything else for dinner.

When I was little and friends would come over to play I would cringe when my mum served up chicken curry for dinner, when all I wanted was to have fish fingers and chips like ‘normal’ people. Now I look back and think how lucky I was to have all that exotic food cooked for me at home. However one dish that I have yet to develop any nostalgia for was her Fish Head Soup, a Filipino delicacy. I remember squirming with embarrassment each time she would loudly ask the fishmonger to hand over her special bag of fish heads that he had been collecting for her.

I always loved being in the kitchen with my mum, watching and helping her cook. She would tell me how much she enjoyed feeding me as I had always been such a good eater. My daughter is like this and I now understand the joy of feeding willing children. We had a rice cooker (staple item in any Filipino kitchen) which was constantly in use and my mum would buy giant sacks of rice from Asian food shops. The first recipe my mum taught me was garlic fried rice, and I remember making it when I could just about reach above the frying pan on the hob. I would sometimes make it as a snack when I got in from school; just fried garlic, leftover rice (she taught me never to fry freshly cooked rice), soy sauce and a scattering of whatever herbs we had. And eaten with a big dollop of Heinz ketchup, Mix-Mix style.

My beautiful mum died on 6th November 1994, aged just fifty-one, from an asthma attack following several months of ill health. She had only recently returned from a long trip back to the Philippines to see her family, where she had felt healthier than she had done in years. She always said that she was at her happiest when she was in the hot sunshine, cooking, eating, and spending time with her family, and it is when I am enjoying these things that I feel close to her. Whenever my family and I reminisce about her, food always comes up - she celebrated, loved, lived food, and I love that my own passion for it comes directly from her. 

My favourite recipe of my mum’s is the Filipino dish ‘Arroz Caldo’, a warm, comforting rice soup popular in East Asia, known in China as ‘congee’. It translates as 'warm rice' and is like a soupy Asian risotto. I have vivid memories of eating it in drive-by cafes in the Phillipines when we would make the long coach journey between our house in the countryside to the capital Manila. It is delicious in its simplest form; a soup made with stock, rice, garlic and ginger, but the addition of soft, shredded chicken, soy sauce, a squeeze of lemon juice and some chopped spring onions makes it ultra scrummy. To me, it is the ultimate comfort food; my mum would make it whenever I was unwell and I have grown up truly believing that it has healing properties, such is the enduring magic of my wonderful Mama.

Arroz Caldo

Serves 2

Ingredients:

1 cup rice

4-5 cups chicken stock

5cm piece of ginger, sliced into batons

3 garlic cloves, sliced

2 spring onions, finely sliced

Handful of coriander, chopped

Cooked chicken, chopped/shredded (leftover roast chicken is perfect for this)

Light soy sauce

Lemon juice

Method:

  1. Fry two of the garlic cloves garlic with the ginger in a little oil for a minute or so until lightly browned.
  2. Add the rice and stir so that it is coated in the oily, garlicky, gingery mixture.
  3. Add the stock and bring to a boil, then turn down to a medium simmer and cook for around 20 minutes, stirring occasionally, until the rice is cooked and starting to go a bit mushy. It is a soup so you don’t want the rice to absorb all of the stock - it should have a porridge-like consistency, so add more stock if necessary.
  4. Add the shredded chicken to the rice and stir to warm through.
  5. In a separate pan, fry the remaining garlic in a little oil until golden brown.
  6. Pour the rice soup into bowls and top with the fried garlic, spring onions, coriander, a squeeze of lemon juice and a splash of soy sauce. You can season it with more soy and lemon juice as you eat.
  7. Tuck in and feel comforted.

Adobo - Filipino Stew

I've been meaning to post this for a while but February has been a hectic month in our house, with lots of birthdays and family get-togethers. Although I made this a few weeks ago I’m only now finding the time to write it up (I am ignoring the mountain of washing and bits of spaghetti that Hugo catapulted at the wall at lunchtime).

‘Adobo’ is a classic recipe from the Philippines, held in similar, traditional regard as the British Sunday roast - it's delicious and always goes down well when I make it for people. It is a rich meat stew, traditionally using pork or chicken gently cooked in soy sauce and vinegar, the tang of which is balanced with a bit of sugar, and served with fluffy, white rice. My mum liked to bulk it out with potatoes and serve it with a soft boiled egg, which I highly recommend.

Like most Filipino recipes it uses simple, inexpensive ingredients to create something wonderful. As a stew it is perfect for warming your bones on a cold, winter’s evening and is even yummier the next day after the flavours have had time to deepen.

Get it in your tummy.

Adobo

Serves 2

Ingredients:

1 onion, sliced

2 garlic cloves, finely sliced

Roughly a tsp ginger, finely chopped

300g diced pork (belly pork or lean, depending on if you like fat) and/or chicken - I like to use thigh, keeping the skin on for flavour while cooking and removing before eating, but you can use breast too

2 medium potatoes, peeled and chopped

4 tbsps light soy sauce

2 tbsps dark soy sauce (or just use light soy sauce if you don’t have both)

2 tbsps cider vinegar

1 tbsp palm sugar (brown or white sugar will do)

1/2 to 1 cup of water

1 soft boiled egg (optional)

Handful of fresh coriander, chopped

Method:

  1. Fry the onion in oil in a saucepan until soft, add the garlic and ginger and fry for a minute or so. 
  2. Add the meat to the pan and fry until browned all over.
  3. Add the potatoes, soy sauce, vinegar, water and sugar and stir to combine. The ingredients should be just covered in the liquid.
  4. Bring to the boil then lower the heat and simmer gently for around 25 minutes, by which time the meat and potatoes should be cooked and the sauce reduced and thickened slightly.
  5. Taste the sauce and balance with more soy or sugar. I usually add a bit more sugar to mine.
  6. Serve with rice and green veg (such as broccoli, green beans, pak choy), and optional adornments of a soft boiled egg, and a sprinkling of fresh coriander.

* If you want to make larger quantities, the ratio of soy sauce to vinegar should always be 3:1, and the less water you use the more intense the flavour.

 

Tortang Talong - a recipe for veggie January

My husband Billy and I are going tee-total and vegetarian for January; extreme measures, I know, but it feels like the right thing to do after all the face-stuffing over Christmas. We did it last year and, although it was hard going for the first couple of weeks (I kept accidentally buying sausages, which my daughter Betsy was delighted about as they are her absolute favourite thing), once we had got into the swing of it we actually enjoyed cooking and eating vegetarian recipes. 

As well as discovering alternatives to meat (Quorn, tofu, lentils, all the cheese) I also found that often you can just cut the meat out of a recipe and it will still taste delicious. We continued to eat fish, which made things easier as it was a dramatic enough change to our usual diet to cut out meat and wine. By the end of the month we felt healthy and energised, we had both lost weight (an unexpected bonus, considering all the cheese) and we had spent less on our food shopping.  Since then we still eat meat but less of it, and we are more mindful of it when we do. 

‘Tortang Talong’ is a Filipino aubergine omelette where you keep the aubergine whole so that it looks all spectacular on the plate. If you are a fan of aubergine, like me, you will love this. It is quick, cheap and easy to cook and uses just a few ingredients. It is traditionally served with steamed rice and a splodge of banana ketchup - a staple Filipino condiment, like normal ketchup with added zing. Look out for it in your local Asian supermarket. I followed a recipe (which I tweaked and added ingredients to) from a beautiful book called ‘7000 Islands; A Food Portrait of the Philippines’ by Yasmin Newman, an anthology of Filipino recipes with stunning photographs and stories about the Philippines

I hope you likey-like, and please share your photos and thoughts if you have a go at cooking it yourself.

PS Be strong fellow Dry January people, the end is in sight! And a big slap on the back for those doing it for charity. 

TORTANG TALONG (serves 1)

Ingredients: 1 aubergine, 1 egg, 1/4 red onion thinly sliced, small garlic clove finely chopped, squeeze of honey, 1 tbsp olive/coconut oil, bit of thinly sliced spring onion and/or some fresh herbs

  1. Place the aubergine over an open flame and slowly turn until the skin is charred and starting to blister - about 5 mins. I stabbed a fork into the stalk end which saves burning any fingers and makes it easy to rotate. Allow to cool a little then peel off the skin, which should come away easily.
  2. While you're doing this season and fry the onion and garlic with a blob of honey until it starts to brown and caramelise. On my first attempt I used raw onions, but fried ones are much yummier.
  3. Beat and season the egg and pour onto a plate, then, holding the aubergine by the stalk, place it onto the egg and squish it down with a fork so that it fans out but still remains whole. 
  4. Spread the onions onto the aubergine, and spoon some of the egg on top of it all.
  5. Heat the oil in a frying pan and tip the aubergine, and all the eggy-oniony mixture in with it, trying to keep it on top of the aubergine rather than spreading out too much. This is a messy step so don't worry if it doesn't look too pretty yet.
  6. Fry for a few minutes on each side until golden. 
  7. Sprinkle with any herbs that you have (coriander works well) and/or some finely chopped spring onion, and a big pile of steamed rice. 
                                                          TA DA - TORTANG TALONG

                                                          TA DA - TORTANG TALONG