Longsilog
A classic Filipino breakfast featuring sweet and savory longganisa (Filipino sausage), fragrant garlic fried rice, and a perfectly fried egg, often served with a tangy spiced vinegar dip. It's a hearty and satisfying start to the day.
🧂 Ingredients
- 8 links Filipino longganisa(Choose your preferred type: sweet (hamonado) or garlicky (de-cured). If frozen, thaw completely before cooking.)
- 6 cloves Garlic(Minced finely for the rice. Reserve a few thin slices for garnishing the rice if desired.)
- 3 cups Cooked rice(Day-old, cold rice works best for fried rice as it's drier and less likely to clump. Jasmine rice is traditional.)
- 4 Eggs(Large eggs, for frying.)
- 3 tablespoons Vegetable oil or neutral cooking oil(Divided use for frying sausage, rice, and eggs.)
- 1 tablespoon Soy sauce or fish sauce(Optional, for seasoning the garlic rice.)
- to taste Salt and freshly ground black pepper(For seasoning the eggs and rice.)
- 1/4 cup White vinegar(For the spiced vinegar dip (sawsawan).)
- 2 cloves Garlic(For the spiced vinegar dip, minced.)
- 1 small Chili pepper(Optional, for the spiced vinegar dip, finely chopped. Bird's eye chili or similar.)
- 1 teaspoon Sugar(Optional, for balancing the spiced vinegar dip.)
👨🍳 Instructions
- 1
Prepare the Spiced Vinegar Dip (Sawsawan): In a small bowl, combine the white vinegar, minced garlic, optional chopped chili pepper, and optional sugar. Stir well and set aside to allow the flavors to meld.
⏱️ 5 minutes - 2
Cook the Longganisa: Heat 1 tablespoon of oil in a non-stick skillet or wok over medium heat. Add the longganisa links and cook, turning occasionally, for about 10-12 minutes, or until browned and cooked through. The sausages should release some of their flavorful oils. Remove the cooked longganisa from the skillet and set aside on a plate lined with paper towels to drain excess fat. Keep the rendered fat in the skillet.
⏱️ 12 minutes - 3
Make the Garlic Fried Rice: Add the remaining 2 tablespoons of oil (or use the rendered longganisa fat for extra flavor) to the same skillet over medium-high heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant and lightly golden, being careful not to burn it. Add the cooked rice and break up any clumps. Stir-fry for 3-5 minutes, ensuring the rice is heated through and coated with garlic. Season with soy sauce or fish sauce (if using), salt, and pepper to taste. If desired, add reserved fried garlic slices for garnish.
⏱️ 5 minutes - 4
Fry the Eggs: While the rice is finishing, you can either push the rice to one side of the skillet or use a separate small skillet. Add a little more oil if needed. Crack the eggs into the skillet. Fry them to your desired doneness – sunny-side up (runny yolk) is traditional, but over-easy or over-medium are also popular. Season with salt and pepper. This should take about 2-3 minutes.
⏱️ 3 minutes - 5
Assemble and Serve: Divide the garlic fried rice among four plates. Top each serving of rice with two links of cooked longganisa. Place a fried egg alongside the sausage. Serve immediately with the prepared spiced vinegar dip on the side for dipping.
⏱️ 2 minutes
💡 Pro Tips
- ✓For authentic flavor, use Filipino longganisa. If unavailable, a sweet Italian sausage or chorizo can be a substitute, though the taste will differ.
- ✓Don't overcrowd the pan when frying the longganisa; cook in batches if necessary to ensure even browning.
- ✓The key to good garlic fried rice is using cold, day-old rice and not overcooking the garlic.
- ✓Adjust the chili and sugar in the vinegar dip to your personal preference for spice and sweetness.
- ✓Longsilog is a staple for breakfast but also makes a satisfying brunch or even a late-night meal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Sinangag (Garlic Fried Rice) can be made ahead of time and reheated.
- Add sliced tomatoes and cucumber on the side for a fresh contrast.
- Serve with a side of 'atchara' (pickled green papaya) for a sweet and tangy accompaniment.
- Experiment with different types of longganisa, such as spicy or smoked varieties.