Vegetarian and Longanisa

This is an added portion about the "ask a filipino". A simple way for me to explain what I mean about eating vegetarian with meat. I don't know about other filipinos, but where I am from this is a simple way to make a meal. Specially at home. And they are actually good for you too. Just make sure to drink more water than sodas, eat fruits regularly rather than fries or marshmallow peeps. Hey man, if you got a juicer that would be even cool - just juiced up some carrots and apples with a little bit of spinach.


Here is Linta - meaning to boil or to make a quick boil. You can pretty much linta any veggies. On this recipe, all I used is 1 cup of water, 1/4 cup of soy sauce. And then add in some Eggplants, Cubanelle Peppers, and Garlic. Place the cooking pot lid, and let it steam for about 6 minutes, or just eyeball it. And that's it.

You can also make them vegetables like carrots, beets, squash, potatoes, celeries, leeks, bamboo shoots, etc., to taste way better - by adding curry, salt, paprika or masala, butter, and coconut milk. I think Indians, specially hindus has this in their vegetarian diet. Adding fish to it is even better.


Here is Ilocano Longanisa - and they are a bit tangier than the tagalog longanisa or the southern longanisa. It's pork. The spaniards introduced this to the natives. To my taste, the vegetarian linta and longanisa goes together. You cannot fry these straight to the frying pan. You also have to linta this - use at least a cup of water for 5 pieces. The water will dissolve unto oil and then it will start frying. Make sure to poke the sausages for them oil to come out when starts to fry. You cannot find these in a regular supermarket, you gotta know a personal filipino sausage maker. We got these from a couple of retired folks, and now they make sausages as a home business, they even make chicharrón.


The final dish, Vegetarian and Longanisa...