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Calumpit longganisa, also known as longganisang bawang (lit. "garlic longaniza"), is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of de recado longganisa . It is made with lean pork, pork fat, garlic, bay leaves, brown sugar, soy sauce, vinegar, salt, black pepper, paprika, and optionally, chili.
Philippine longganisa are traditionally eaten during breakfast, along with sinangag (garlic fried rice) and tocino Various types of Philippine longganisas in Quiapo, Manila Longaniza or longganisa (also called chorizo , choriso , tsoriso , or soriso in Visayan regions ) refers to sausages flavoured with spices.
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa . They are distinctively red in color due to the use of achuete seeds.
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Sinangag (Tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer.
Silog is a class of Filipino breakfast dishes containing sinangag (garlic fried rice) and itlog ("egg"; in context, fried egg "sunny side up"). They are served with various accompanying savory dishes (ulam), usually fried meat dishes such as tapa, longganisa or ham.
Before cooking tapa, the meat is cured or dried and cut in to small portions thick or thin slices. As a method of preservation, salt and spices are added. After preparation, the meat can be cooked either grilled or fried. Just like any other ulam (main dish) in Filipino cuisine, tapa is usually paired with rice. It can be garlic rice, java rice ...