Friday, 25 July 2014

菲律宾香肠 ~ Homemade Longganisa ( Filipino sausage )






食谱取自 Adora's Box

菲律宾香肠

材料:
750g 猪肉碎
3汤匙 生抽
2汤匙 绍兴酒
1汤匙 蒜茸 (剁碎
3汤匙 黄糖
1茶匙 甜椒粉
1/2茶匙 黑胡椒粉
2汤匙 食油

 
做法
1 在大碗里加入生抽,绍兴酒,黄糖 ,蒜茸,黑胡椒粉和食油, 搅拌均匀。拌入猪肉碎,打至起胶质。

2.放入冰箱,腌渍12小时 .
 
3.  把肉碎分成16等份 。捏成一个香肠状。 (图1                
~ 1 / picture 1 ~
                 
4.将香肠煎至熟或金黄色。也可放在烤箱里以180度,烤20分钟,然后再煎至金黄色.(图2
                 

~ 2 / picture 2 ~


5.配上蒜茸饭享用。

 
Recipe source :  Adora's Box

Homemade Longganisa ( Filipino sausage )

Ingredients:
750g  minced pork
3 tbsp light soy sauce
2 tbsp “ ShaoXing wine “ or dry sherry
1 tbsp crushed garlic
3 tbsp  brown sugar
1 tsp paprika
1/2 tsp ground black pepper
2 tbsp oil

 
Method :
1. In a mixing bowl , blend the soy sauce, wine, sugar, garlic, black pepper and oil together. You can omit the oil if your pork is fatty enough. Add in the minced pork and stir very well in one direction until the mixture becomes pasty.

2. Transfer to a lidded glass container and refrigerate for 12 hours .

3. Divide the mixture into 16 portions. Shape each into a sausage shape. ( Picture 1 )

4. Pan fry the sausages for 10-15 minutes until cooked through and browned or wrapping them in greased foil and baking in a 350° F/180° C oven for 20 minutes for a better shape then pan frying them until browned.  ( Picture 2)

5 . Serve with sinangag .

 

I am submitting this post to Asian Food Fest : Philippines ~ July 2014 , hosted by Swee San of The Sweet Spot.