Pressure Cooker Keto skinless Longgonisa

𝒫𝓇𝑒𝓈𝓈𝓊𝓇𝑒 𝒞𝑜𝑜𝓀𝑒𝓇 skinless 𝐿𝑜𝓃𝑔𝑔𝑜𝓃𝒾𝓈𝒶 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Happy Fili Friday! What’s your favorite way to eat breakfast? ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

👉🏻 In the Philippines, we like to do the longsilog which composes of Longganisa (sweet sausage), sinangag (fried rice) & itlog 🍳 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

👉🏻 I normally don’t buy the commercially prepared Filipino breakfast meats because of the preservatives & sugar content. But here, home cooked in my @mealthy with no preservatives & I used monkfruit instead of white sugar to make it low carb. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

👉🏻 Recipe

Ingredients:

1 lb ground pork 20-30% fat
1/4 c white vinegar
1/2 c monkfruit or Lakanto (Low calorie sweetener)
8 cloves minced garlic 🧄
Foil to wrap Longgonisa
2 c water for pressure cooker
1 tsp paprika
2 tsp Himalayan sea salt
1/4 tsp ground black pepper
Cooking oil for frying

Mix pork and spices in a large bowl, add vinegar, garlic, sweetener, mix well. Place 3 tbsp of meat mixture in a 4x4 inch foil shape into sausages and close. Continue doing this until all the meat is done. Put them in a freezer bag and freeze overnight.

The next day, steam them using a trivet and pressure cooker steamer. Add 2 c of water on the bottom of pan, place trivet & your steam container. Arrange the foiled sausages on top. Set for High pressure for 5 minutes & then natural release.

Let cool, then unwrap foil and fry sausages in oil for 5 minutes until brown on all sides.

Follow me on instagram at D_ateam.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

#whattoeatphilippines #whattoeatph #yummyph

Comments

Jollibee fried peach mango pie

Hmmm. I went to Jollibee in Jersey city, NJ to get one of the peach mango pies. Unfortunately they were out, so I got the banana langka instead. Then I had one of those light bulb moments to make my own Peach mango pie. Crazy huh? The important thing was the filling. The filling would be a little bit hard if the yellow ripe mangoes were out of season. Luckily Del Monte now sells them in the little plastic cups. Filling: 1 C of yellow sliced and cubed mangoes, ripe and peaches or Del Monte cubed mangoes and peaches with syrup 2 T peach jam preserves 1T white sugar In a little saucepan, cook the mangoes in sugar for 1 minute in medium heat until mangoes soften. Add the peach jam and mix. Simmer for another 1 minutes. Transfer to a bowl and cool in refrigerator. Crust: Buy the PUFF pastry crust from the supermarket. Lay out and cut in squares. Add the mango peach filling. Top with another square pastry crust and seal edges. Freeze for about 1 hour till

Mom's Cooking

I was watching the show on Lifetime called Mom's cooking. This recipe was inpired by that show. This is called Salmon Wellington. Intead of puff pastry, I accidently got the phyllo dough. But still turned out well. I would cook this for a party gathering again, since it was easy to make and it's healthy. Ingredients: Puff Pastry crust (1 sheet for each salmon) 1-2 Salmon filets lemon salt and pepper egg white wash frozen spinach Mozorella cheese Directions: Season salmon with salt and pepper, squeeze some lemon and let sit. Defrost the puff pastry and and unroll. Place on filet of salmon in each crust. Top with a slice of mozorella and frozen spinach. Fold like a burrito. Brush with egg white wash. Bake in oven Preheated 425 F for 30 minutes or until brown.

MEATRoll

When I was a little girl, I used to eat the yummy meat filled bread pastry called meatroll in Angelica's bakery in JOnes Ave. Inside would be any kind of meat from Chicken Asado, adobo or beef. Thank God for breadmakers, I can make one of my own from home. Dough recipe: make the basic pandesal dough recipe. (From my previous post) I used leftover Chicken Adobo recipe (shred chicken meat and add boiled egg) or left over beef roast, cut in shreds ( Corned beef recipe .) After following pandesal procedures for rising the dough. Grab a fist size dough, flatten with your hand and add 1T of the meat preferred and boiled egg. Gather edges and seal to shape like a ball. Roll in breadcrumbs. Lay in pan, let rise 30 minutes covered just as you would do for a pandesal. Bake 375F preheated oven for 15-20 minutes until brown.

Cooking Pinoy atbp.

Search This Blog