How Longanisa Festival is Celebrated?

The month of January is where Vigan City celebrating their Longanisa Festival. Longasina of Vigan is famous because of its distinctive taste and aroma. The garlic not only suppresses the high fats of this food but also giving the amore of the tongue to taste it. Some pictures below demonstrate how this Vigan's favorite is made... and still being craze for every breakfast.

If you have this for breakfast, of course with tapa and kamatis, who would care for  other  delicacy

After mixing all the ingredients (ground pork meat, pork fat, salt, garlic, pepper and vinegar)-- put them in wax paper or pig's intestines to make/form as sausages.

Longanisa Stick With Pangas Dressing

(Served and cooked during Longanisa Festival 2011 of Vigan City as one of the competitor in cooking contest)

Ingredients

• 12 pcs Vigan longanisa
• ¼ kilo potatoes (mashed)
• 1 cup quick melt cheese
• 1 tsp msg ajinomoto
• Salt and pepper
• 1-2 cups flour
• 1 pc egg + 60ml milk for the egg wash
• 1-2 cup bread crumbs
• Cooking oil for deep frying

For Pangas Dressing

• 1 cup mayonnaise
• ¼ tsp pepper
• ½ tsp anato oil
• ¼ tsp nutmeg
• ¼ tsp ginger juice
• ¼ tsp anchovy
• ¼ tsp sugar

For Grilled Vegetable

• 1 large tomatoe
• 1 medium zucchini
• 1 large onion
• 2 tbsp olive oil
• Msg ajinomoto
• Salt and pepper

Procedure

For Longanisa Stick

1. In casserole, boil potatoes until its done
2. While waiting for the potatoes, get a bowl, remove the skin of longanisa and break into pieces
3. Mash the potatoes and combine the longanisa with cheese. Mixed well, add ajinomoto, salt and pepper. Then shape like a pointing finger
4. Prepare for breading, dredge first with flour followed with egg wash then breadcrumbs, until all are breaded
5. Deep fry

For the Pangas Dressing

1. Just combine all ingredients

For the Grilled Ingredients (Optional)

2. Cut tomatoes, zucchini and onion in same sizes
3. Get a grilling pan grease with olive oil, seasoned, salt and pepper
4. Wait until the grilling marks are seen on vegetables. Flit up and wait until cooked.

Longa Rosa de ajinomoto in Capsicom Oil

(This dish was cooked and served by University of Northern Philippines during Longanisa Festival 2011 of Vigan City.)

Ingredients

• 20g      green apple
• 20g      jicama fruit
• 680g    vigan longanisa
• 2 tsp    monosodium glutamate
• 2tsp     ginisa mix
• 40g      cornstarch
• 5g        onion
• 10ml    grape juice
• 12g      grape fruit
• 5g        cheese
• 10g      bell pepper
• 2tsp     butter
• 3 eggs
• Squash blossom/flower
• 1ltr       oil
• 15g      banana peel

Procedure

Note: prepare all recipes one at a time

1. Put Vigan longanisa in a bowl and all ingredients together with ajinomoto seasoning
2. After mixing, prepare the squash blossom and put inside of it
3. Deep fried and drain

Wrapper

1. Mix the cornstarch and eggs, put little by little of water and stir
2. In a heavy skillet, pour 3 grams of step 1
3. 30 second to wait to cook the wrapper

Sauce

1. Suate the onions, put the grape juice together with the grape fruit until softens.
2. Use the cornstarch as thickening agent

Vigan Longanisa With Lady Finger Glossy Sauce

Vigan Longanisa With Lady Finger Glossy Sauce

1 dozen Vigan Longanisa

Ingredients

• ½ bar butter
• 1 cup Nestle cream
• 2 cups cream of mushroom
• 1 clove of garlic
• Okra to garnish

Sauce

1. Boiled Vigan longanisa in pan for 10 minutes
2. Fry the Vigan longanisa in medium heat
3. Set aside the Vigan longanisa

Sauce

1. Melt butter in frying pan
2. Sauté garlic until brown
3. Pour the cream mushroom until boiled
4. Pour Nestle cream until boiled
5. Sprinkle ginisa mix to taste

Garnish

Sauté lady finger in a butter