RSSA hodge-podge breakfast
Nov 01
hodge-podge: n a motley assortment of things.
That describes the breakfast I prepared today: guisadong burong mustasa (sauteed fermented mustard leaves), beef longganisa, garlic fried rice w/ star margarine, and then topped with tarragon tea. There is no binding theme except that they were all spur of the moment decisions and what is available.
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| Burrppp! |
The beef longganisa was bought from our grocery trip yesterday, and it only made it because I haven’t tried that combination before. It’s an average tasting fare but I didn’t really expect it to compete with the venerable Cabanatuan longganisa (sorry my Ilocano friends, but your Vigan longganisa is a poor substitute. You just have the luxury of mass marketing. 😛 ). The burong mustasa is the last one from the batch we brought from Nueva Ecija five weeks ago. It’s a bit salty but this preparation got my wife to taste and like this delicacy. Plus I finally got to do something with the pots of tarragon that grows in the front-garden. 🙂
I am still smarting from the breakfast but there are some left-overs that will make it to lunch. 🙂
ciao!
Nov 01, 2009 @ 16:34:26
Beef longanisa is a great food to eat. It is one of my favorite breakfast in the morning. Unfortunately, I don’t have time to cook it for myself because I need to start working at 5am.
But I usually order meals with longanisa in Fast food restaurants like Chowking. They serve good breakfast during morning, that’s why their 24 hour branch is always almost full.
Nov 01, 2009 @ 17:37:33
Haven’t tried the Chowking variety but fast food longganisas are usually bland in a very “mass-produced” way. I am not peddling this as truth but I think the store-brand longganisa we bought was actually left-over ground beef from the grocery’s meat section so there nothing spectacular about it.
Thanks for dropping by. And don’t eat too much longganisa. 🙂
ciao!