Vigan LongSiLog ~ Vigan Longganisa, Sinangag (Garlic Rice), and Itlog (Fried Egg) brings me back to Vigan once again even if I’m already home and back to the grind…
Sorry for the lack of posts and updates. I just got back from our six day vacay last friday and I still wasn’t myself up until yesterday. I was planning on posting updates during the trip but crappy internet connections and exhaustion got the best of me.
Today, I’m back on the regular grind — or I’m thinking I should be — but first, a little bit of Vigan for breakfast — Vigan LongSiLog. It’s like your usual LongSiLog, only we are using Vigan Longganisa bought from Tongson Royal Bibingka located at Calle Crisologo.
So what differs Vigan Longganisa from all the other longganisas? Well, it’s garlicky, fatty, tangy, and salty.. oh, and it’s pungent too! No hint of sweetness whatsoever. It is best paired with Sukang Iloko or Ilocos vinegar, a dark colored vinegar with a hint of sweetness… and I forgot to buy one.. boohoo!
To make the most out of my very Vigan-morning, I sweetened my coffee with Balicotia, a Filipino candy made from sugar-cane which is also used to sweeten coffee.
My Summer is officially over. No more Huling Hirit sa Tag-Init this year…
P.S. I need to go back to sleep. I promise to share more stories in the following days.
- 1 dozen Vigan Longganisa
- 3 Eggs
- Cooking oil
- 4 cloves garlic, minced
- 2 tbsp oil
- 5 cups cooked rice
- 2 tsp fish sauce
- Heat oil in a non-stick skillet and cook sunny side up eggs.
- Fry Vigan Longganisa in the same pan.
- Heat oil in a pan and sauté garlic until fragrant.
- Add rice and mix well. Continue stirring for about 1-2 minutes.
- Drizzle with fish sauce and continue mixing for 30 seconds.
- Turn off heat and transfer to a serving plate.
- Serve Garlic Rice with fried Vigan Longganisa and sunny side up egg.