Richelle Antipolo has worked and assisted at several cooking classes at Eggshells over the years. Richelle specializes in Pan-Asian cuisine, and loves introducing her classes to the dynamic and colorful flavors of the continent. Richelle was born in the Philippines, lived in South Korea for a few years mastering their flavors, and is the daughter of the first and longest practicing sushi chef in Arkansas. On Monday, we invited Richelle to the Eggshells kitchen to teach a class on traditional Filipino Breakfast.
Richelle's Filipino Breakfast
Longanisa (Filipino Pork Sausage)
Ingredients:
- 1 lbs. ground pork
- 1.5 heads of garlic, pressed ideally
- 1 tbsp. soy sauce
- 3 tbsp. vinegar (cane, white, or coconut)
- 9 tbsp brown sugar
- 1 tbsp. Salt or to taste
- 1 tbsp. black pepper
- 1 tbsp paprika or smoked paprika
- 2 tbsp. annatto water (optional, it is only there for color)
Instructions:
- All ingredients, besides ground pork, for this portion of the recipe are used for the pork marinade. Mix these ingredients until sugar has fully dissolved, then add the meat and mix.
- Roll the meat mixture in saran wrap to make a sausage shape.
- Once you finish rolling all the meat mixture, let it sit in the refrigerator for at least 2 hours.
- When you’re ready to cook, add a little bit of oil into the pan and cook lightly that the outside browns a little. There are two ways to cook longanisa (1) you can continue to pan fry or (2) add about 1-2 cups of water to your pan and let the sausages cook until the water has evaporated and the brown sugar has caramelized.
Sinangag (Garlic Fried Rice)
Ingredients:
- 4 cups of cooked day old rice
- ¼ cup of a neutral oil
- 1 head of garlic, minced
- Salt and Pepper to taste
Instructions:
- Lightly cook the minced garlic, remove from oil before it turns fully brown.
- You can use the oil that the fried garlic was cooked in or you can heat up a new batch of oil lightly cook a new set of freshly minced garlic. Once it starts to have a little bit of color add the rice.
- Mix the rice with the garlic until it's well incorporated throughout.
- Stir around until it coated in oil, let it cook in the oil for a few minutes.
- (Optional) Some people like to throw in a tablespoon of butter, stir it in the end when after the stove has been turned off.
Tortang Talong (Eggplant Omelette)
Ingredients:
- Japanese Eggplants
- Eggs, scrambled
- Salt and Pepper to taste
Instructions:
- Burn the flesh of the eggplant, let it cool then peel.
- Scramble some eggs, salt and pepper to taste.
- With a fork, flatten the peeled eggplant. Then add the scrambled egg mixture.
- Add oil to a pan and heat up.
- Pour the eggplant and egg mixture to the pan. Cook until both sides are golden brown.
- Serve with Banana Ketchup or regular ketchup.
Tomato and Onion Salad
Ingredients:
- Tomato of choice, rough chop
- Red Onion, Diced
- 1-2 tbsp of vinegar
- Salt and Pepper to taste
Instructions:
- Combine, mix, and enjoy!
Interested in taking a class with Richelle? Click here to view her available cooking classes!