I was at the local Asian market on afternoon to pick up some “special” mushrooms and decided to wander the isles for a bit. While carefully giving the fish section a little extra nasal space, I stumbled across some Filipino breakfast sausage called Longanisa, and since I didn’t have my wife with me at the time, I had no idea what this was except it was made from meat and came in a wide variety of meats and spices. The most appealing one at the time was the hot pork version, so I picked some up to experiment with. And after consulting the internet and a few of my Filipy friends I concocted this Longsilog Torta which is a lot like a frittata. WARNING – there is enough garlic in this to scare away vampires, thus it’s nickname or Vampire Repellant Torta.
Serves 16 – 22
Ingredients
- 2 pkg – 12 oz Frozen Hot Pork Longanisa
- 6 slices – uncured Bacon (optional)
- 2 tomatoes – diced
- 1 cup – rice
- 12 cloves – garlic chopped (should be about 1/4 cup)
- 4 tbspn – cooking oil (I use coconut oil for this)
- 1/4 cup – Fish Sauce
- 1/2 cup – shredded White Cheddar Cheese
- 2 pie pans
Preparation
Cook the rice as directed by the package. Prepare the tomatoes and garlic by getting all the chopping done. In a large pot, but in the cooking oil and heat on medium high heat. When it’s hot enough add in all the garlic and stir until its all starting to brown. Remove half of the garlic and set aside till final assembly. Drop in the rice with the remaining garlic and stir while frying for about 5 -10 minutes or until the rice is just a little browned. Remove from heat and allow to cool. Put this away in the fridge until ready for final assembly.
Chop up the longanisa and bacon into 1/2 chunks and then cook in a skillet over medium high heat until it’s all thoroughly cooked. Remove from the skillet and place on a paper towel to drain. Raise the heat to high and the skillet is still a little greasy add in the tomato chunks and cook until they start to wilt and get browned edges. This should take about 6 minutes. Remove and mix together with the meats from above. Refrigerate until ready for final assembly.
Final Assembly and Cooking
Preheat oven to 375 degrees. Apply a thin coating of coconut oil to the bottom of the pie pans. Mix all of the previously prepared ingredients together thoroughly and place equal portions into each oiled pie pan. In a mixing bowl, prepare the standard quiche base mix but add in the Fish Sauce as well. Whisk until frothy while adding a little salt and pepper to taste (I use 1 teaspoon salt and 2 teaspoons pepper) and pour over the fillings in the pie pans. Put on a thin coating of a white shredded cheese on top and then add the remaining fried garlic. This all goes in the oven for 35-40 minutes or until its starting to brown on the top. Remove from the oven and it’s ready to serve as soon as it’s cooled down a little. Or pack it up a blanket for the rink.