![]() ![]() Swirl the pan a bit to make sure the white is entirely cooked. ![]() Crack the egg into the pan, allowing the egg to cook fully. In another skillet, heat the oil over medium heat, making sure the entire base of the pan is coated evenly. ![]() Use the skillet’s lid to cover the patty, allowing the residual heat to melt the cheese. Turn off the heat and place the cheese on top of the sausage patty. Flip the patty and cook for another 4 minutes. Drizzle the pan with the oil and place the sausage patty onto the skillet, creating a nice sear on the side. Heat a non-stick skillet or cast-iron to medium-high heat. Shape the meat into an equal-shaped patty. Remove the sausage from the casing by using a knife to cut a small slit. And I’m happy to share it with you!įilipino-Style Breakfast Sausage SandwichĢ links longanissa sausage, casings removedĭefrost the sausage (if frozen). Then I thought afterward, why don’t I make my own sausage breakfast sandwich with the muffins and longanissa? Why not add an egg and cheese, too? This dish is a sweet little mish-mash of my Filipino-American heritage. For this week, I posted a recipe on homemade English Muffins. We were on vacation!)Ī recent trip to the local Asian food supermarket gave me flashbacks to my childhood and that family vacation, where I found longanissa and ube ice cream in the frozen food aisle! I was giddy with excitement. When we stayed in the Philippines for the month we were there, my brother and I had the same breakfast every day: longanissa (Filipino sweet pork sausage) or beef tapa with garlic fried rice and a fried egg (a longasilog) with ube ice cream. While my other half was exposed to the Italian-Spanish-German American cuisines my dad was brought up with. It was a sweet and humbling experience.īeing half-Filipino, I was only exposed to, I guess you can say, half of the cuisine. We got to see the grade school she attended and the house she lived in as a child with her other nine siblings. My mom was really excited to show me, my brother and father, where she grew up. My mom, born and raised in the Philippines, had not been back to the homeland since she was about 20 years old. Our entire family on my mom’s side went to the islands to celebrate this beautiful occasion. At least, that’s how I remember the story. My aunt and her husband were renewing their vows on their 25th wedding anniversary in the Philippines where they met as teenagers. I last travelled to the Philippines over 15 years ago with my family. Top with enough evaporated milk to cover a 1/4 to the rim. Layer on another scoop of ice and halo-halo mix after that till you reach about 1/3 to the rim.Ĭut the flan into quarters and place a wedge on the top of each glass with 1-2 scoops of ube ice cream. Add a scoop of the ice in each, then add a layer of the halo-halo mix. Gather 4 sundae or chalice glasses (I used a tulip-style one). (Cook’s Note: Halo-Halo mix can be found at your local Asian market.) Place the ice cream base into your ice cream maker bowl, and follow the manufacturer’s instructions. Place the ice cream base into the refrigerator for at least 6 hours, preferably overnight. Strain the mixture through a fine mesh sieve to remove the grainy bits. Place the mixture into a blender or stick blender and purée till smooth. ![]() Add in the mashed ube and mix till completely incorporated. In a large sauce pot, heat the sugar and milks over medium-low heat till just-summering. If your ube is uncooked (as most are in the package) steam it in a double boiler for about 20-30 minutes.Ĭarefully remove the cooked ube and mash it with a fork. (*Cook’s Note: Ube/grated purple yam can be found at your local Asian market.) Here’s my take on Filipino halo-halo, with homemade ube ice cream and Spanish-style flan!ġ6 ounces (1 package) ube, grated purple yam* I wanted to recreate the halo-halo that reminds me of the ones I had at Magic Wok with my family. I quickly added it to my basket and enjoyed it at home. I haven’t had legit halo-halo in a few years, but during a recent trip to the local Asian market, I stumbled upon a quart of Magnolia’s Ube ice cream. The key to enjoying halo-halo to its fullest is doing exactly what its name asks: mix! And mix! Use a long spoon to mix all the layers of ingredients together. And it’s delicious.Īlone the beans, milk, ice cream, flan, shaved ice, and chunks of jackfruit and various jellies, are odd, but once mix-mixed, the blend of savory, sweet, creamy, caramel and sometimes tangy work perfectly well together. The standout part of halo-halo is the bright purple scoop of ice cream gracing the top of the ice-cold glass, called ube, a naturally-hued purple yam. The inspo: Halo-halo at Magic Wok circa 2012Īnthony Bourdain tried it for the first time on his show, Parts Unknown, and described it as, “It makes no goddam sense at all I like it,” and “it’s oddly beautiful.” ![]()
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