Who doesn't love sausages or chorizos? Pinoys love it, and they have their own longanisa (longganisa, langgonisa, longaniza). Pork sausage, that's it. Perfect for breakfast, or in any meal time for that matter as it could serve as an appetizer to your main dishes. It can also be grilled or barbecued on stick and consumed as a snack. And it serves as a hearty delectable filling for empanadas like those ones in Vigan and Batac in the Ilocos. There's a lot of longanisas in the Philippines, almost every town or province has their own variation of this ground pork and garlic mix foodie. And here are some four of the most popular....
Pancit (flour/rice noodles) is ever popular in the Philippines and almost every region (ethnographic group of provinces) has its own brand of pancit unique to their own taste and cooking procedure, from the making of the miki (noodle) to the choice of toppings. Tuguegarao City and the southern towns of the province of Cagayan has its own pancit called pancit batil-patung (or patong). Aside from the locally made miki, batil-patung has as main ingredients carabeef (carabao or water buffalo meat) and egg, and other toppings. It is served with diced fresh onions, calamansi slices, and lots of toyo (soy sauce), and vinegar-fermented chili. This pancit variation is normally cooked the same as the popular pancit canton or pancit guisado, but what makes it stand out and alone is the egg put atop it and the corresponding egg soup that accompany it.
In Tuguegarao, there are no similar batil-patung preparations, taste, or even texture and presentation as each panciteria (noodle house) has their own recipes and "styles." I always wanted to mimic my favorite panciterias' secret concoctions but I always fail. Ugh. I have yet to perfect my own formula and patent it soon as a closely-guarded trade secret. Heheh!
And here's my own amateur cellphone video of various pancits in the city, and of course, a video of one of my pancit escapade one rainy day in the city.
