For a tropical country, the Philippines strangely aren’t famous for a vast and curious cuisine. At least when compared with their Southeast Asian neighbours.
But one thing they have dialled is their sausage.
Longanisa are small, sweet sausages made with pork. And while the sweetness is what stands out, they’re packed with all kinds of subtle flavours.
Another tasty Filipino specialty is atchara, a pickled papaya slaw. It’s great with grilled chicken, fish, rice, eggs… and this omelette.
You can find longanisa at most Asian grocery stores. I’ve never found Atchara in a jar, even at my local Filipino grocer. So I’ve included a recipe for it below, be sure to make it a day in advance.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- 3 Longanisa, casings removed
- 1 tsp Onion, finely chopped
- 1/2 cup Bok Choi (or Spinach), sliced thin
- 1 tbsp Atchara, roughly chopped, plus more to serve
- Butter
- 1 Egg, beaten
- Salt & Pepper, to taste
- In a pan over medium heat, cook the longanisa, breaking it into small pieces. Add the onion and cook until translucent.
- Add the bok choi and continue cooking until longanisa is cooked through, season with salt and pepper.
- Remove from heat, stir in chopped atchara, and set aside.
- In a clean pan, heat butter over medium-low. Add egg and cook for around 15 seconds until it begins to set. Add sausage mixture and continue cooking until desired doneness.
- Fold in preferred style and serve with extra archara.
Atchara Recipe
- 1 Green (unripe) Papaya, shredded
- 2 small Carrots, julienned
- 1/2 small Green Pepper, julienned
- 1/2 small Yellow Pepper (orange or red work too), julienned
- 1/2 Onion, sliced thin
- 1 small knob Ginger, finely chopped (roughly 1 tsp worth)
- 2 gloves Garlic, chopped
- 1 1/2 cups White Vinegar
- 1 cup White Sugar
- 2 tbsp plus 1 tsp Salt
- Toss the shredded papaya with 2 tbsp salt in a bowl and let sit for 1 hour. Rinse under cold water and squeeze dry with a cheesecloth or paper towels.
- In a pot, bring vinegar to a boil and add sugar and remaining salt, stirring to dissolve. Reduce to a simmer.
- In a mason jar or other container, pack in the papaya and other vegetables tightly. Carefully pour over the vinegar mixture to cover the vegetables.
- Let cool, put a lid on the container and refrigerate overnight.
- It should last a couple of weeks in the fridge.