And that’s what this article is going to talk about: some of the various Filipino longganisa types. Whether you’re a food enthusiast or a home cook looking to expand your culinary repertoire, understanding the vast array of longganisa varieties across the Philippines is a journey worth taking. 

Get ready to enjoy the many delicious flavors of this popular Filipino breakfast staple!

Longganisa Pinoy Variety 1: Chorizo de Cebu

Chorizo de Cebu, also known as longganisa de Cebu, is a beloved pork sausage from the Cebu region. You’ll know it by its sweet, spicy, and garlicky flavor profile. This longganisa hamonado-type stands out with its vibrant red color from achuete seeds and distinctive spherical shape. 

Made from a mix of lean pork, pork fat, salt, pepper, sugar, anise liqueur, paprika, garlic, and chilis, it’s encased in hog casings but can also be prepared without them. You typically enjoy this Filipino fried or grilled alongside white or garlic rice, or with puso—a traditional rice wrapped in palm leaves. It’s a versatile and flavorful addition to any Filipino breakfast table.

Longganisa Pinoy Variety 2: Longganisa ng Lucban

Longganisa ng Lucban is a distinctive Filipino sausage from the town of Lucban in Quezon province, celebrated for its unique garlicky and sour profile. Unlike the more common sweet varieties of longganisa, makers infuse this Filipino longganisa dish with a blend of Mediterranean spices like oregano and smoked paprika, alongside a generous amount of garlic and vinegar.

Aside from the ingredients mentioned above, you usually make this with lean pork, pork fat, coarse salt, sugar, and vinegar, and wrap it in a thick casing, although it can also be enjoyed without the casing. Traditionally served with fried rice and atchara (a Filipino pickled dish), it pairs exceptionally well with Pancit Habhab, another noodle dish that originated from the Quezon province. This sausage’s preparation involves curing the meat mixture in casings, highlighting its robust flavor that’s best savored as a hearty breakfast or a savory snack.

Longganisa Pinoy Variety 3: Vigan Longganisa

Vigan Longganisa originates from the Ilocos region. When you make them, you hang the sausages under direct sunlight for 4-6 hours to drip dry the fat and excess liquid, then pan-fry them until brown. This method, akin to the traditional smoking over an earthen stove, imbues the Vigan longganisa with a distinct smoky flavor, enhancing its sourness. 

Eat it with Ilocos vinegar for an added zing. Have it for breakfast with some garlic rice, tomatoes, and a fried egg for a savory and tangy start to the day!

Longganisa Pinoy Variety 4: Alaminos Longganisa

Alaminos Longganisa hails from Pangasinan. It is the perfect little treat for anyone who wants mild flavors and cute, bite-sized portions of food. Aside from it being slightly sweet and having the right touch of garlic, it also has a distinct look. 

Instead of the usual twist or string tying these sausages together, makers connect them with little sticks called “buli,” making each string of Alaminos Longganisa look absolutely unique. It’s the kind of detail that adds a dash of fun to your cooking and might even get the kids interested in what’s on their plate.

Oh and a fun fact? Alaminos Longganisa is a star in its own right, celebrated every year at the Longganisa Festival. So, when you bring these Filipino sausages into your kitchen, you’re not just cooking up a meal; you’re whipping up a piece of cultural pride!

Longganisa Pinoy Variety 5: Imus Garlic Longganisa

Imus Garlic Longganisa, from Cavite, is one of those Filipino recipes that is a dream come true for garlic enthusiasts. It’s packed with a punch of garlic flavor and has a very bold taste. It’s a recado longganisa, after all. It’s a straightforward recipe that delivers: just combine ground pork, plenty of garlic, soy sauce, vinegar, black pepper, and a touch of achuete seeds for color, and you’re good to go! 

You can choose to encase it in hog casing or go for a skinless longganisa variant, depending on your preference.

Longganisa Pinoy Variety 6: Pampanga Hamonado Longganisa

Pampanga Hamonado Longganisa brings a sweet and juicy option to the table. This delightful sausage is known for its rich, hamlike taste that comes from being marinated in pineapple juice. It also has a distinct appearance; while makers often color it orange or red with achuete seeds or annatto powder, the usual longganisa look, this longganisa variant is typically longer and thinner.

Unlike other Philippine sausages that may lean towards the garlicky or spicy, Hamonado is a Filipino sweet sausage, making it a hit for those who prefer this flavor for breakfast. The mixture of ground pork, garlic, brown sugar, black pepper, coarse salt, and a hint of vinegar creates a flavor profile that’s both comforting and satisfying.

Longganisa Pinoy Variety 7: Calumpit Longganisa

Calumpit Longganisa, hailing from Bulacan, Philippines, is known locally as longganisang bawang. This other recado variety in this list is crafted from a mix of lean ground pork, pork fat, and a generous helping of garlic, along with bay leaves, brown sugar, soy sauce, vinegar, salt, and black pepper. Typically, you boil this Filipino longanisa before frying it to achieve the perfect level of doneness, allowing its flavors to fully develop. 

Calumpit Longganisa comes in original garlic, spicy garlic, and sweet and spicy varieties. The flavors cater to different tastes – whether you want something traditional or spicy to start your day. With its garlicky profile and touch of sweetness or heat, Calumpit Longganisa offers delicious options to actively customize your experience.

Want to learn a Pinoy longganisa recipe?

Want to start making your own longganisa after reading all about it? Looking to try the diverse longganisa varieties?

Well, you don’t have to go far. Just enroll in Chef Chona Garcia-Laureta’s latest class here at The Bailiwick Academy: Philippines’ Regional Longganisa!

It’s an easy-to-follow class, perfect even if you’re a beginner at making these. And at the end, not only will you be able to make a delicious longganisa Filipino breakfast, you might find yourself posting Filipino longganisa for sale in your social media accounts.

After all, who wouldn’t be attracted to not having to travel to taste their favorite longganisa variants, right? It makes for a pretty good food business!

So what are you waiting for? Sign up at The Bailiwick Academy and start your journey to being one of—if not the best longganisa supplier—in the Philippines and all over the world, today!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

The post Longganisa Pinoy Varieties: A Guide to the Many Types of Filipino Sausage appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

It’s not really a mystery why we Pinoys love Japanese cuisine. As this article puts it, “Filipinos have a natural palate for the sweet and savoury, so it comes as no surprise that Japanese cuisine is popular here.”

And as F&B Report, well, reports, Japanese restaurants are high in demand here in the Philippines. So with many Japanese restaurants and different options for Japanese foods, what are the ones to try for beginners or for those who are about to experience Japanese cuisine for the first time?

Well, keep reading for our tasty recommendations. All of these on the list are best to eat in Japan itself, in our opinion, but the ones you can get here are pretty darn good!

Japanese Food You Must Try: Sushi and Sashimi

Sushi, the epitome of elegance and precision, is a must-try in the world of Japanese cuisine. Each piece is a work of art, combining vinegared rice with fresh fish or vegetables delicately wrapped in seaweed. The explosion of flavors in every bite will leave you craving for more, no matter the type of sushi you try.

Not far off from sushi is sashimi, another traditional Japanese dish consisting of thinly sliced, fresh, raw seafood. It is typically served without any cooking or seasoning, allowing the natural flavors and textures of the ingredients to shine. Do yourself a favor and look for both every time you step foot in sushi restaurants.

You can also make your own sushi in your own home. Click here to enroll in our Modern Sushi and Maki Class!

Japanese Food You Must Try: Ramen

When it comes to Japanese comfort food, there’s nothing better than a bowl of ramen. A steaming bowl of rich broth, noodles, and toppings, such as thin slices of pork or beef, spring onions, and marinated eggs, is one of the things you must try in Japan or in Japanese cuisine. As you slurp the ramen noodle soup, you’ll feel a sense of warmth and contentment wash over you.

It’s a popular Japanese dish for a good reason! You’ll likely want multiple bowls of ramen in one go. And if that’s a yes, it’s probably best for you to enroll in our Ramen Made Easy class! You can make five different kinds at home, just like the ramen in Japan—sounds pretty delicious, agree?

Japanese Food You Should Try: Tempura

Go to any buffet here in the Philippines that offers tempura, and you’ll find, more often than not, a line for Tempura. That’s how popular this deep fried dish is! In fact, we think that if a tempura restaurant opened here which serves nothing BUT tempura, it would sell out pretty fast!

Well, tempura’s light and crispy batter IS a delightful contrast to the shrimp inside—and don’t forget the dipping sauce! And, of course, since we’re Pinoy, we’d enjoy this with a bowl of rice… or two!

Takoyaki: A Must-Try Dish

Takoyaki is a popular street food that comes from Osaka. This makes the list because it’s a street food that contains seafood (specifically octopus) and vegetables like green onions and pickled ginger. It’s topped with a special kind of soy sauce and bonito flakes.

Who knew octopus could be made into street food and be so delicious?

You know something else that’s cool? When takoyaki is made hot and fresh, you can see the bonito flakes dance!

And despite it being unusual, eating takoyaki is a joy, especially when you experience the combination of the crispiness outside and the softness and gooeyness on the inside. It’s going to be one of those memorable food experiences for sure!

Onigiri: Portable and Delicious

Onigiri, also known as rice balls, are a staple in Japanese cuisine and in Japanese convenience stores. These handheld snacks are made by molding rice into a triangular or cylindrical shape and filling them with ingredients such as pickled plum, salmon, or seasoned seaweed. Onigiri is the perfect snack while you’re on the go, providing a satisfying combination of flavors and textures. 

Want to make your own rice ball version? Check out our free Onigiri class!

Japanese Food You Need To Try: Tonkatsu

When you say tonkatsu, you’re talking about crispy, breaded, deep-fried pork cutlets. The succulent meat with the breading offers a delightful contrast of textures. It’s served with rice and a tangy dipping sauce, shredded cabbage, and a side of miso soup.

We recommend savoring each pork cutlet you dip into the tonkatsu sauce and eaten with rice. No exaggeration: this is one of the best food in Japan!

Sukiyaki: The Japanese Hot Pot

Sukiyaki is a traditional Japanese hot pot dish that, just like ramen, will warm both your body and soul. As of this writing, it’s currently the rainy season in the Philippines, so sukiyaki will be more than appropriate! 

Imagine a sweet and savory soy-based broth that contains thinly sliced beef or other meat and vegetables, tofu, and noodles. Sounds good, right? And because the nature of this dish is communal, where the people you’re with gather around the pot, it’s a great bonding experience.

Good traditional Japanese food and people you love—what’s not to like with sukiyaki?

Want a twist on some of these Japanese dishes?

The traditional dishes of Japan are already good by themselves, but did you know you can make them taste even better? At least, that’s if you have the recipes of Chef Him Uy De Baron. Look at how he elevated these famous Japanese foods in his latest cooking class, Easy Japanese!

Discover the next level of these popular Japanese dishes:

• Sukiyaki is a time-honored Japanese hot pot masterpiece. But with this class, you don’t have to do any guesswork in making this. You’ll get the intricate techniques of crafting the perfect Dashi stock, infusing it with tantalizing flavors, and expertly arranging tender beef slices and fresh vegetables in a visually captivating way.
• Do you love tonkatsu? How about cheese? Then you’ll definitely appreciate Chef Him’s Cheesy Mille Feuille, his personal twist on the classic tonkatsu. You’ll get his secrets in achieving flawlessly crispy katsu, as well as how to place melty cheese and aromatic shiso leaves inside so you’ll get a symphony of flavors.
• Chef Him’s Beef Onigiri is not your ordinary kind of rice ball. You’ll get a savory combo of seasoned tender beef on a bed of delicious rice with a robust pepper sauce that gives your onigiri richness and depth. After eating one, you might consider onigiri more than a snack!

And the best part? Whether you’re a beginner or a devoted food enthusiast, this class is tailored to suit your needs and ignite your passion for Japanese cuisine. Unlock the gateway to the authentic flavors of Japan, all within the comfort of your own kitchen—sign up at The Bailiwick Academy today!

Key Takeaways

If you’re looking to explore the world of Japanese cuisine, here’s the scoop: there are a few must-try dishes that will undoubtedly satisfy your taste buds:

• Sushi and sashimi, with their delicate flavors and artful presentation, are an absolute must. 
• Ramen, the ultimate comfort food, will warm your soul with its rich broth and delicious toppings. 
• Tempura, with its crispy batter and succulent shrimp, is a popular favorite. 
• Takoyaki, a delightful street food with octopus, is surprisingly delicious. 
• Onigiri, the portable rice balls filled with flavorful ingredients, make for a perfect snack on the go. 
• Who can resist the crispy and flavorful tonkatsu served with rice and miso soup? 
• Finally, sukiyaki, a communal hot pot dish, is perfect for bonding with loved ones. 

And if you’re feeling adventurous and want to take these dishes to the next level, Chef Him Uy De Baron’s cooking class, Easy Japanese, will elevate your culinary experience. So go ahead and dive into the world of Japanese cuisine. 

Ultimately, any Japanese food is something you must try—guaranteed!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Japanese Food You Must Try: Exploring Japanese Cuisine! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Who wants to talk about food, right?

But wait till you read about this dish. It’s one of the most popular dishes in Latin America, a region with a rich and diverse culinary history.

Wait, arroz con what? The only arroz that is in the vocabulary of most Filipinos is arroz caldo. Are they one and the same? 

Well, not exactly. Arroz con Pollo is one of those rice dishes or chicken recipes that is sure to tickle Filipino palates. Read on to find out more about the arroz con pollo dish.

What is arroz con pollo?

Simply put, it is a chicken and rice dish. Arroz is the Spanish word for rice. Pollo is the Spanish word for chicken. Rice and chicken, therefore, is the English translation. 

You will usually cook this rice and chicken dish together in a pot with carefully selected ingredients. This comfort food in Latin America is one of its most popular dishes, right up there with tamales and empanada.

You usually serve it a whole dish with rice, chicken, and all the other ingredients in one pot. Filipinos are used to having their rice and dishes cooked and served in separate containers during mealtimes. That means having both the staple rice and chicken all in one serving dish may take some getting used to. 

At the same time, it is not that uncommon for Filipinos as arroz con pollo is reminiscent of paella or arroz a la valenciana. These delectable dishes are often served during fiestas or family celebrations. Arroz con pollo can take on that character as a dish that Filipinos can prepare and serve for those occasions.

What is the origin of arroz con pollo?

Arroz con pollo history dates back hundreds of years ago. And depending on your source, the dish comes either from Spain or Latin America. Both are actually correct, as it comes from Spanish-speaking countries. So there is a little bit of truth to both assertions. But in short, it’s another treat from Spain, just like the burnt basque cheesecake. Thanks, Spain!

The roots of the rice recipe we now know as arroz con pollo can be traced back to Spain, particularly in the Andalusia region, an area heavily influenced by Moorish culture from the 8^th to the 15^th century.

The dish reflects Moorish influences on Spanish cuisine such as the use of herbs (saffron) and the reddish-yellow color of the rice. The dish also makes use of the colors white (rice), yellow and green (vegetables) which are also characteristic of Moorish influence. Also, the way the dish is prepared (cooked in one pot) and served (communal) reflects the period in Spain’s history when the Moors reigned.

While the dish has its Spanish roots, it has been embraced by Latin Americans as their own. Puerto Ricans claim that it originated in Puerto Rico. The dish is also extremely popular in Mexico, Cuba, Honduras, Nicaragua, and Colombia. 

Each country as well has its own unique take on this delicacy, using different herbs, spices, and vegetables with rice and chicken as mainstays. Arroz con pollo in Colombia makes use of green and red pepper as well as green beans. In Honduras, celery is an ingredient in their arroz con pollo while in Mexico, corn is used.

How is arroz con pollo pronounced?

Depending on your source, arrozz con pollo can be pronounced differently. Spaniards would say that the pronunciation of arroz con pollo is arroth con po-yo while Latin Americans would pronounce it arros con po-yo.

We Filipinos would most likely take after the pronunciation of Latin America. Easier on the tongue, we guess?

What are the ingredients of this dish?

The most basic ingredients used in arroz con pollo are rice and chicken. Other must-have ingredients are the following: saffron, dry white wine, bay leaf, onions, garlic, bell pepper, chicken stock, olive oil, salt, and pepper to taste. 

You may add in other vegetables, herbs, and spices for color, texture, and taste. Other recipes call for the use of tomato sauce, tomato paste, or tomatoes in cooking the dish.

As for the chicken, the leg, thigh, or breasts bone-in and with skin on is more often used to make it a tasty arroz con pollo. Others prefer to use a whole chicken cut into pieces. If you want to make a healthier dish, you may use skinless chicken thighs for your arroz con pollo. You can add more ingredients that will complement the dish as is or to make the best arroz con pollo that will satisfy your taste and cravings.

What rice is used for arroz con pollo?

Rice is the other main ingredient of arroz con pollo. And some say that white rice is the best rice for arroz con pollo.

White rice is most often used in cooking arroz con pollo because it can soak in the colors of the herbs and spices included in the dish. There are different varieties of white grain rice such as long grain and short-grain. Some prefer to use long-grain white rice for arroz con pollo while others prefer to use the short-grain variety in their arroz con pollo dish.

You can also try making brown rice arroz con pollo or using basmati rice just to make things different.

How do you make arroz con pollo?

You can make this delectable dish right in your own home. And yes, you can be a home chef arroz con pollo expert! Surprise your family or friends who are coming over for dinner tonight or for a mid-weeknight dinner get-together.

Making this dish requires several phases involving the various ingredients. You see, the dish requires layering of ingredients and flavor. Make sure you have all the ingredients and cookware on hand to make prep time not exceed half an hour. Make sure too that you have a good pan or pot to cook in.

Cooking time will take around an hour. First up is the chicken. You usually fry it but there are ingredients that also make use of barbecue chicken. Set aside the chicken once you are done so you can move on to the next phase.

Cook the vegetables via stir fry. Then while cooking the rice in chicken stock, add the herbs and spices, the chicken, and the vegetables in the mix.

Reduce heat while cooking the mixture. This will infuse the rice with all the flavors in the pot, making arroz con pollo a savory dish that is sure to please everyone’s taste buds.

The total time needed to prepare, cook, and serve the dish is about an hour and a half to 2 hours at most. Cook time will vary depending on the level of skill and practice. Once you get the hang of it, meal prep will not take more than an hour and a half tops.

What should it taste like?

Arroz con pollo is a flavorful dish that combines the taste of juicy chicken, the distinct flavor of the herbs and spices, and the rice cooked in chicken stock and other mouth-watering ingredients.

In other words, something that will set off a party in your mouth!

Are there any other versions of this dish?

If you’re wondering about the variations of arroz con pollo, there are plenty! 

For example, the Puerto Ricans make use of medium grain rice and is cooked slightly toasted. A unique element in this dish is the sofrito (without the tomatoes). The sofrito is a mixture made of various aromatic spices and herbs such as onions and red bell pepper, along with culantro, capers, and olives.

A recipe for the Mexican style has ingredients that include large cubed chicken pieces, along with spicy green chilies. The arroz con pollo Costa Rica variety makes use of shredded chicken and is accompanied by potato chips when served.

There are plenty of other ways to make variations. You can add black beans, cauliflower rice, cayenne pepper, frozen peas, ground cumin, green bell pepper if you want to have your own unique recipe.

And if you’re wondering if any variation has cheese included, the answer is a big YES! If you are a cheese lover, add this ingredient, and voila! You already have made your own arroz con pollo y queso. And guess what? You can even try making weight watchers arroz con pollo or arroz con pollo verde for family and friends who are health conscious. So if anyone asks you “Is arroz con pollo healthy?”, you can honestly say another big YES.

Make a unique version of this dish – enroll in The Bailiwick Academy!

Are you now craving a taste of this unique dish? Well, The Bailiwick Academy has you covered! And it won’t just be any regular variation of it. Check out Chef Joey Prats latest class:

Just like in his cashew desserts class, Chef Joey has added a new twist in arroz con pollo: chorizo! And we all know that chorizo is a delicious ingredient!

Take this class and learn fundamental techniques on how to prepare the classic dish with an accompanying mayonnaise-herb sauce. Not only that, but you’ll also learn the signature Latin-American spice blend that is used to give the Arroz con Pollo y Chorizo its distinctive color and flavor, called Sazón seasoning.

And like with any of TBA’s classes, this class will be taught step-by-step, and will be very easy to follow! And as always, Chef Joey will provide you with valuable tips and tricks!

Enroll now and surprise your family and friends as you gather for the next celebration with the best arroz con pollo they’ll ever taste.

Sign up now at The Bailiwick Academy!

P.S. If you want to make this dish but still want to make paella as well, don’t worry. You don’t have to choose between arroz con pollo or paella at TBA! We have two paella-making classes. One is by Chef RV Manabat, and the other is by Chefs Miguel and Angel Prats. Enroll in these for delicious paella!

The post Arroz Con Pollo: A Culinary Masterpiece to Add to Your Family Favorites! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.