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OT: Longanisa

Discussion in 'Band of Glockers' started by i_am_infinity, Aug 31, 2009.


  1. i_am_infinity

    i_am_infinity
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    Pang Altar

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    Guys,

    I'm on a search for different kinds of longanisa of different regions in the Philippines...

    I know that the following have their own versions of Longanisa...

    Cagayan (tuguegarao), Ilocos, Bulacan, Baguio, Pangasinan, Pampanga, Isabela, Quezon, Albay, Taal Batangas, Leyte, Cebu, Cagayan de Oro.

    Did i miss any??

    Thanks guys!!
     

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  2. ans3288

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    there are nueva ecija and tarlac also :)
     

  3. Allegra

    Allegra
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    yup, you forgot my fave
    Lucban
    They are not created equal din , may masarap na tindahan dun that beats the rest
     
  4. vega

    vega
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    My favorite is from Cabanatuan, matamis. We call it batutay. When I came back to visit last May I brought about 5 kilos back here. Hmmm. My kids do not like it which is good for me and my wife.
     
  5. jerrytrini

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    There is this meat store at the San Felipe, Zambales public market that sells my favorite skinless longanisa. I prefer this to the sweet kind. Not too tart nor salty just perfect. The Filipino stores in my area only sell the sweet kind which to me is just a glorified tocino.
     
  6. G19cPH

    G19cPH
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    Cavite meron din.
     
  7. batangueno

    batangueno
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    Ayos pagkain na naman usapan. hehe :supergrin:

    Baguio, Calumpit at Vigan longganisa ang pabirito ko. :drool:
     
  8. chilipowder

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    +1 !

    :eat:
     
  9. i_am_infinity

    i_am_infinity
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    Keep it coming guys...Well, i thought the tarlac longanisa just came from baguio or pampanga...do they really have it as in cultural heritage ba ie., vigan and lucban?
     
  10. ans3288

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    @ infinity, supposedly they were the first than pampanga longga, according to one guy i talked to
     
  11. darwin25

    darwin25
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    I like the Batangas longaniza. Maraming bawang. At buo-buo ang laman. Hindi giniling. Pure cholesterol goodness. Yum Yum.
     
  12. tigra

    tigra
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    +1:thumbsup:

    pero wala pa rin tatalo sa longanisa na gawa ni fafa pogi.........

    TSALAP na, BRELIBS pa!!! hahahaha!!!:elephant::woohoo:
     
  13. mtho

    mtho
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    baket ako di nakakatikim nyan?
     
  14. batangueno

    batangueno
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    Pumunta ka kasi sa kanila, libre pagkain dun. All you can eat. :supergrin:
     
  15. batangueno

    batangueno
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    Pano mo nadala, bawal di ba?
     
  16. Wp.22

    Wp.22
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    declare mo lang upon arrival tapos dadaan yung bagahe mo doon sa sa x-ray machine nila. Ganun ang ginawa namin.
     
  17. i_am_infinity

    i_am_infinity
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    Teka, paging POGI!!! batuhan mo naman kami ni Mark da Spark =)
     
  18. i_am_infinity

    i_am_infinity
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    Ok, another question...most of the longganisa's consist of mainly garlic and vinegar...so what makes the longganisa's from different places taste different? Any ideas?
     
  19. jerrytrini

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    The homemade longanisa has less fat, garlic is crushed not chopped, vinegar and salt to taste only. Simmer in water not oil until done. The most common method is frying in oil which is okay but the fat is mixed with the cooking oil. When water is used it only evaporates thus retaining the fat with the meat......BTW this is skinless.
     
  20. pogi

    pogi
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    Kaya pala 'ko nasasamid...may mga dumadale sa'kin dito.
    Langya JJ, formulation na yang tinutumbok mo ha?

    Anyway, the sukang Iloko, zero sugar + Ilokano bawang give the distinct taste of Vigan longaniza. Some produce it full of crushed black pepper and some like "with lots of crushed sili labuyo".

    The pounded dried oregano in Lucban longaniza give this delicacy its "secret taste".

    Anything further than this...I will charge you na with professional fee.hehehe!