Love these! Its great for breakfast and any other snacks you can think of Filipino style!! 🙂 Since my move back to California, I have not been able to find any Filipino store (oriental) besides driving to LA or Orange County. I reside in San Bernardino County in the Inland Empire area. This is called the High Desert County! I went from the Lowcountry to the High Country…Am sure I will find some Filipino store/restaurant…this place has grown since the last time I went thru here..which was like over 20 years ago! LOL.. Hope you enjoy all the recipes that I’ve share with all of you and thanks again to Philippines Foods & Recipes 🙂
Longganisa is a native delicacy here in the Philippines. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item.
500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6? x 6? in size
1). Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1? to 1-1/3? thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
2). Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels.
Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.
I found this article from Gel, we’re just growing and becoming a success in comparison to other Asisan country. We know we can hang with the big boys, but the only thing that separate us is our treatment to our employees. We believe in helping them and treating them with respect as you’ve been in their shoes and you will get more out of them than using them as “slaves”. We are more than just someone to clean your house, school, streets…so read his story.. and thanks again Gel…
TURIN, Italy – Make no mistake about it, Italians know their food well. So how the heck did one Filipino win the hearts (and stomachs) of a nation that perfected pasta and pizza? Well, give them sushi.
Arthur Aala opened his first Japanese restaurant, Ohashi, in 2002. He is now the owner of 6 Japanese restaurants. Two of them are solely his, while he co-owns the other 4 with his Filipino buddies.
A framed certificate recognizing the quality of their food is proudly displayed in one of his restaurants, Osaka. It was awarded to the restaurant by the Il Gotha del Gusto International Press Association, which has a membership of 300 food critics worldwide.
Aala believes the quality of food and service in his restaurants is the reason why customers keep coming back.
“I actually learned it from the Italians. I always make sure we serve high quality food that only gets better. If not, we lose customers. Every single plate has to be very good and must also look good,” said Aala.
It’s hard to imagine that this restaurateur who drives a Porsche was once a janitor in Saudi Arabia. Aala was only 19 years old, the eldest of 4 children, when he decided to leave the Philippines with the dream of giving his family a better future.
This paid off and he was able to build a house for his family in Batangas. But Aala is no stranger to hard work: he recalled that as boy, he helped his father who was a fisherman in Batangas. He then worked for a bakery after high school.
At the age of 28, Arthur moved to Italy and worked as a construction worker in Rome.
“My life in Italy was the hardest. You name it, I’ve done it — construction worker, painter, domestic worker, pandesal maker, chicharon maker. Then one day, I landed a job in a Japanese restaurant in Torino,” he recalled.
From being a part-time waiter, Aala became a sushi man. When he realized he had learned enough about running a Japanese restaurant, he decided to open up his own.
“I saw so many Chinese businessmen putting up successful businesses. I asked myself, why can’t Filipinos?” he said.
He also wanted to uplift the image of Filipinos abroad, to be known as successful businessmen and not just blue-collar workers. But Aala also employs an all-Filipino staff and is glad to be able to give them a job.
“Even in times of crisis, even if the restaurant’s income is small, we keep them with us and give them what is due. I’ve been through what they’ve been through so I treat them right and with respect,” said Aala.
Aala is not the only successful businessman in Turin. He shares his success with his Filipino partners who are also his friends.
“We are like brothers. It’s normal to have differences sometimes but the key is not to get personal and not to let it affect our restaurant business,” said Aala.
One of his partners, Teddy Cruz, believes fate brought them together. Before they worked together, Cruz had asked Aala to be the godfather of his child. It was during the baptism that Aala and Cruz talked about putting up another Japanese restaurant.
“If not for Arthur, I wouldn’t be in this business,” said Cruz.
Cruz used to be a building administrator. He now drives a BMW.
Rodrigo Cruz, another partner who was also a godfather to Cruz’s child, said they wouldn’t have made it if they didn’t have each other.
“Our friendship is deep. It’s not perfect, that’s why understanding each other, and sometimes giving in to the other is important. We won’t succeed if we rely on our human emotions, I believe that God is guiding us that is why we are still standing,” explained Rodrigo Cruz.
The 3 aren’t resting on their laurels. They’ve opened a new restaurant in the busy central district of Turin.
Okinawa Sushi Bar has a concept different from their other restaurants – it doubles as an art gallery, with paintings of up-and-coming Italian artists hanging on its walls.
Of course, the food is still top priority, and the owners promise to give the same quality Japanese cuisine as the old favorites, Osaka and Ohashi. Yes, they still employ an all-Filipino staff just like in their other restaurants. But for this venture, the trio decided to get Italian partners. The 3, however, still run the show.
According to Aala, Filipinos shouldn’t think the only opportunities for them abroad are in menial work.
“If you have something to show, show it, speak up. You have to be a fighter. Never think you are lower than them because if you do, they will think the same of you,” he said.
Aala’s recipe for success is as simple as the ingredients in Japanese cuisine.
“To be successful, it’s not enough to be hard-working. You have to have a lot of patience and perseverance. If a storm comes, you have to get up and continue what you started,” he said.
Aala may have come a long way, but he says his journey hasn’t ended. He’s still on the lookout for more opportunities for himself and his kababayans. And, while he humbly says that he doesn’t consider himself successful, he hopes that in his own little way, he can prove that the Filipino is indeed world class.
WOW…can’t believe that I found this recipe! This is my favorite of all time besides Halo Halo..I want to make this soon! Just have to get the ingredients together! Thanks again Philippines Food & Recipe
Here is the basic Siopao Recipe that you can prepare at your home.
1. Dissolve 2 tbs sugar in milk and water. Sprinkle the yeast and let stand in warm place until bubbly, about 10 minutes.
2. Gradually add remaining sugar, 2 cups flour and salt. Add more flour as needed until dough is no longer sticky.
3. Place dough on a lightly floured work space and knead until smooth and elastic (about 6 – 8 minutes). Place in an oiled bowl, cover and let rise until doubled in bulk (about 1 hour).
4. Prepare filling. Heat oil in wok or pan. Add green onions and garlic, frying for 1 minute. Stir in water, hoisin sauce, oyster sauce and sugar. Add cornstarch solution, boil, stirring until thick. Add chicken. Cool.
5. Prepare dough. Punch down dough then roll into a cylinder. Cut into 12 equal pieces, rolling each piece into a ball. Cover.
6. Flatten each ball and roll into a circle about 4 – 6 inches in diameter. Place 1 heaping tbs of filling in the center. Gather edges of circle over the filling; twist and pinch edges together to seal.
7. Place buns seam side down 2 inches apart in a baking sheet. Cover and let rise in a warm place until puffy and light. Brush tops with egg yolk.
8. Preheat oven to 350F. Bake buns until golden brown.
Hope this Siopao Recipe Siopao Making of mine make sense to you. Try it!
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