As a full-time employee, the only thing I can do after work is drop by at the grocery to store to buy something to eat, prepare dinner and finally have my sleep. Watching movies is not my thing after work as I am not always in the mood to watch unless it’s all about Percy Jackson… or it’s a TV series. One thing I have learned about TV series – it’s crazy to think about the next episode.
TORTURE. That’s what it is.
Instead of watching the series on the time of showing, I rather wait for the season to end and that’s when I download and watch them. Yes, you have another season and that means months to wait, but at least I have saved myself from those sleepless nights thinking of the next episode. I am currently watching Revenge and I am about to reach the end of season 4 (last season). After Revenge, I have so many more series waiting and all of them are not on their last season.
Again, another torture.
Well, there are things you do even you know that it can somehow hurt you…
Or your head. Oh, I mean my head. 😥
It’s very torturing to cook something, knowing it will hurt the migraine girl inside me. But I am a food lover and there are times that I have to set aside my worries of migraine attack when I really want to eat a certain food.
Beef Chorizo or Longganisa is always a favorite in our home. My siblings loved it when they were little and even up to now. It was crazy cooking it for them while I am covering my nose. Not because I don’t like the smell, but it triggers my migraine. One day, I realized that I missed eating them. I knew the migraine girl inside me will kill me for that, but I just had to make it. Hmm, let’s just say that we fought, but I won. 😉
Skinless Beef Longganisa Recipe
- 1 kg minced/ground beef
- ¼ cup brown sugar
- ½ head garlic, peeled and minced
- 1 tbsp. soy sauce
- ½ tbsp. vinegar
- ½ tbsp. salt
- 1 tsp. ground black pepper
- Oil for frying
You will also need 4×4 wax paper
Combine minced/ground beef, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix very well.
Spoon about 1 tbsp of the mixture on an individual wax paper, forming a log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a ziplock bag or container and freeze.
Cooking the longganisa:
Remove wax paper. In a skillet over medium heat, heat about 2 tablespoons of oil. Fry longganisa, turning once or twice, until golden and cooked through. Serve hot with fried rice and eggs.
Source recipe: Skinless Longganisa @ Kawaling Pinoy
My little-no-more sister use to cook this in a skillet over medium heat with a little water. When the water starts to boil, she puts logs of longganisa and wait until cooked. She said our Mom told her that longganisa creates its own oil, so no need to use oil.
I found my homemade version a little dry, but still delicious. 🙂
I hope you find this delicious, too. Happy partying & have a fab weekend!
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