Ingredients with Measurements:
- 500g Longganisang Ybanag (native sausage)
- 3 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until fragrant and translucent.
3. Add the cubed potatoes and sauté until lightly browned.
4. Add the Longganisang Ybanag and cook until browned on both sides.
5. Season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Longganisang Ybanag can be substituted with any native sausage.
- Potatoes can be substituted with sweet potatoes or yams.
Variations:
- Add sliced bell peppers for a pop of color and flavor.
- Add a can of diced tomatoes for a saucier dish.
Tips and tricks:
- Make sure to brown the Longganisang Ybanag well to enhance its flavor.
- Use a non-stick pan to prevent the potatoes from sticking.
- Don't overcook the potatoes to maintain their texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with fresh herbs for garnish.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables or a simple green salad.
Troubleshooting advice:
If the potatoes are taking too long to cook, cover the pan with a lid to help them cook faster.
Food safety advice:
Make sure to cook the Longganisang Ybanag until it reaches an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Longganisang Ybanag is a type of native sausage from the Ilocos region of the Philippines.
Flavor profiles:
Savory, slightly sweet, and garlicky.
Serving suggestions:
Serve hot as a main dish for breakfast, lunch, or dinner.
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Region: Philippine