The Royal relative of the “King of Filipino food adobo”: Longganisa

Adobo, probably the king of all Filipino food. This dish might have been the most popular Filipino dish out there. But what makes adobo special? Probably, because it’s recipe is simple and the taste is exquisite! When popular international media personalities visit the country this dish is surely a must-taste. This dish also has a lot of international recognition. Just last year, Gordon Ramsay judges the GMA battle of the burgers. On which Adobo burger won the competition.

Most of the people probably are not aware that adobo is an Ilocano original dish. This dish became so popular that almost every province in the country has an own version of it. But wait right there, as another Ilocano relative of his majesty “King of Filipino food” is about to enter the picture. I am talking about the Ilocos Garlic longganisa. Longganisa is the Filipino version of Spanish sausage. Although almost every town in the country might have a different version of this said food. The Ilocos Longganisa varies from all of them. Unlike the original longganisa that offers a sweet taste, the Ilocanos made a little alteration to how their longganisa would taste. they gave it a salty-garlicky flavor which took the attention of many visitors and tourists in Ilocos.

Adobo is often served at lunch and dinner but usually not fitted for breakfast. While longganisa can be served at lunch and dinner, it is best for breakfast as it greets your morning with a blast! But take caution of how your breath will smell as the longganisa’s scent may stay for a couple of hours as you belch.

PADRE’S MEATSHOPPE’S GUIDE TO CHOOSING FRESH MEAT

When buying meat, freshness is the most important determining factor for someone to consider buying it. Especially today that some meat vendors are selling double-dead meat, and consumers are falling for it because the price is lower than usual. Meat that is not fresh can usually be a breeding ground for bacteria such as Staphylococcus, Salmonella, Bacillus, Clostridium and Escherichia coli and these can lead to serious medical conditions.

Appearance and smell is not just the determining factor when choosing a fresh meat. A single sign of freshness does not mean meat is fresh, nor does one sign of degradation mean meat has turned. You have to take all the quality indicators of meat into account as a whole to assess its freshness. But how does someone determine if a meat is fresh or not? Here are some tips from us for you to properly choose fresh meat.

  1. Feel if the meat is firm, a fresh meat is solid and should not be soft.
  2. Smell the meat, fresh meat of any non-game animal has almost no smell.
  3. Fresh meat should have a pinkish-red color.
  4. Avoid choosing meat that is pale colored
  5. The fat of the pork should be white with no dark spots
  6. Avoid choosing any meat that has dark colored bone.