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
Ingredients
- some leftover adobo
- 3 tbsp butter
- 2 tsp finely minced garlic
- 3 cups rice, day-old rice is better
Instructions
- 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.
- 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.
- Simmer the adobo flakes in the sauce until all the liquid evaporates.
- Crisp up the adobo flakes and then set aside.
- Add two tablespoons of butter into the skillet (yes, I LOVE my butter) and then add the minced garlic.
- As soon as the garlic is browned, add the rice and fluff, fluff, fluff, making sure no big clumps of rice is left.
- 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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