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Fish longganisa, or fish chorizo, is a Filipino sausage made with fish instead of pork or beef. It is typically made from tuna , tilapia , or milkfish . It is prepared identically to other Filipino longganisa and is marketed as a healthier alternative.
Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
Escovitch fish — fish that's fried and then topped with pickled, thinly sliced vegetables — is everywhere in Jamaica. 2019 F&W Best New Chef Kwame Onwuachi uses a garlicky marinade to form a ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga.It is a type of hamonado (sweet) longganisa.It is typically longer and thinner than other Philippine sausages.
In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aroma, and a mildly sweet flavour that contrasts with the strong salty taste of the stuffing.
Chicken longganisa is a Filipino fresh sausage made with minced chicken meat, garlic, onion, soy sauce, muscovado sugar, salt, vinegar, and black pepper.Vegetable extenders can also be added like carrots, turnips, or jicamas.
On January 22, 2024, Vigan launched '101 Ways to Cook Longganisa' cookbook for the January 18-27, 2024 Longganisa Festival. [7] [8] See also. List of sausages;