If you’re craving the taste of Filipino cuisine but can’t find pre-made longanisa in your area, don’t worry – I’ve got you covered! In this article, I’ll show you how to cook longanisa from scratch, perfect for those who are away from their family or simply want to learn this tasty recipe.
Tips in Cooking Longanisa: Juicy & Tender
Before we dive into the recipe, here are some tips to ensure your longanisa turns out perfectly juicy and tender:
- Start with a package of frozen uncooked longanisa, weighing 12 oz (340g).
- Place the longanisa in a pan with ½ cup of water and cook over medium to low heat. Be cautious with the sweet flavor, as it can easily burn if cooked at high heat.
- Avoid poking the longanisa with a fork before cooking. By allowing it to cook in its own juices and oil, you’ll get a more flavorful result.
- Don’t add too much water to the pan.
- Skip adding oil before cooking, as the longanisa will release its own oil during the process.
- Once the water has evaporated, the longanisa will start frying. If there isn’t enough oil, add about 2 tablespoons to prevent burning. Keep an eye on the heat, especially when cooking sweet longanisa, and reduce as needed.
- After frying for a few minutes, it’s time to separate each piece. Use a fork to poke each piece while holding the lid as a shield to prevent oil splatters. This will make it easier to flip the longanisa and cook it evenly on all sides.
- When cooking sweet longanisa, fry it to your preferred level of crispness. We like the skin to be slightly crusty but not burned. In the Philippines, my Aunt prepares Nueva Ecija longanisa by cutting it in half after cooking and frying the inside too. It’s absolutely delicious!
Now that you know the secrets to cooking juicy and tasty longanisa, let’s dive into the recipe:
- 1 package Frozen Uncooked Longanisa (Net Wt. 12 oz / 340g)
- Thaw the frozen longanisa in the fridge overnight if necessary.
- In a pan, place the longanisa with ½ cup of water.
- Cook the longanisa over medium to low heat. For sweet longanisa, be cautious of high heat to avoid burning.
- Avoid poking the longanisa with a fork before cooking and let it cook in its own juice and oil.
- Do not add too much water to the pan.
- As the water evaporates, the longanisa will start frying. If the released oil is not enough, add about 2 tablespoons of oil. Adjust the heat as needed to prevent burning.
- After a few minutes, use a fork to separate each piece. Be careful of oil splatters and use the lid as a shield.
- Fry the longanisa to your desired level of crispness. For sweet longanisa, aim for a slightly crusty skin without burning.
- Once cooked, serve and enjoy!
That’s it! With these simple steps, you can now enjoy delicious homemade longanisa anytime, anywhere. If you’re feeling adventurous, you can even experiment with different flavors and variations. Remember, cooking is all about exploring and discovering new tastes.
So why not give it a try and let me know how your homemade longanisa turns out? Enjoy your culinary journey and don’t forget to check out Ekilove for more mouthwatering recipes and inspiration! Ekilove