Weekend brunch: Longsidobolog

July 5, 2014

Longsi-WHAT? Long-si-dobo-log. LONGganisa (Filipino-style sausages), SInangag (fried rice) with aDOBO flakes, and itLOG (eggs, hardboiled in this dish). Longsidobolog - a playful and flavorful twist to the Filipino classic longsilog.

We had leftover chicken and pork adobo (Filipino adobo), which M cooked a few days ago, so I decided to make sinangag with adobo flakes instead of just the usual fried rice. You get some sweetness from the longganisa and a rich, tangy, vinegar-y flavor from the adobo. A bit of butter in the rice for a little somethin'-somethin'. A filling, hearty dish to start the weekend!

Sinangag with adobo flakes
  • some leftover adobo
  • 3 tbsp butter
  • 2 tsp finely minced garlic
  • 3 cups rice, day-old rice is better
  1. Shred the adobo meat with a fork, separating the meat into small flakes. I used a big chicken thigh and two big cuts of pork.
  2. Heat one tablespoon of butter in a skillet and then place the shredded adobo flakes in the pan. Wait two minutes and then pour a bit of the adobo sauce, about 1/3 cup, into the skillet with the flakes.
  3. Simmer the adobo flakes in the sauce until all the liquid evaporates.
  4. Crisp up the adobo flakes and then set aside.
  5. Add two tablespoons of butter into the skillet (yes, I LOVE my butter) and then add the minced garlic.
  6. As soon as the garlic is browned, add the rice and fluff, fluff, fluff, making sure no big clumps of rice is left.
  7. Add the adobo flakes - make sure to set aside a bit of the adobo flakes for later. Plate the rice and garnish with more adobo flakes.

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