Cafe Catalina

 Now that my sister is home again, it means I will have an endless supply of Lucban longanisa. Mwahahaha! Her boyfriend is from Lucban and he regularly brings longanisa offerings to us 😛

Packs of longanisa practically occupies about half of the freezer at home and I had to get creative on ways to cook and eat it. Here are some of my favourites:

Fried to crispy perfection – Served with garlic rice and egg cooked sunny side up, of course! The perfect breakfast combination. Add a steaming mug of tsokolate then you got yourself a piece of heaven on earth. Yum. According to Renan, my Lucbanese future brother-in-law, you do not need special vinegar for this. Ordinary Datu Puti will do. Just make sure you add some crushed garlic then a bit of the cooking oil you used to fry the longanisa and it’s all good. I did this for my bento for the office and it tasted perfect!

Spaghetti – Instead of using ground beef or pork for my spaghetti sauce, I use Lucban longanisa. I remove the casing then fry as usual. The nice thing about this is that I do not need to season my meat as the longanisa is already packed with flavour.

Soboro-style – Same as above: removed from casing then fried until done. I put this on top of white rice alongside corn kernels and chopped carrots. The 3 colours cover the entire white surface. Not only is my soboro bento very colourful, but also packs lots of flavour and texture. Simple yet yummy.

What on earth is “soboro”? Well, according to my favourite bento site, JustBento.com:

A soboro is rather like furikake, except that it’s moister. It’s used like furikake in many situations – sprinkled onto rice, folded into other things like eggs, and more. Soboro can be made of ground meat, flaked fish (though fish soboro is often called oboro instead), or egg (egg soboro is often called iri tamago, just to keep you confused!)

Tortilla and tacos – Cooked “naked” again, then rolled in soft tortilla along with lettuce, cheese, corn kernels, a bit of hot sauce and whatever I can find in my fridge. If I am making tacos, I cook it with a bit of taco powder for more flavour (as if the longanisa needed it).

Good thing the Holy Week is over…I can gorge on longanisa again! YAY!

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