Longsilog

Instructions

1. Prepare the longganisa
   Place the longganisa in a pan with 1/4 cup water. Bring to a simmer over medium heat and cook covered for about 10 minutes until the water evaporates. Remove the cover, add 1 tablespoon of oil, and continue cooking until the sausages are nicely browned on all sides and fully cooked through, about 5-7 minutes more. Transfer to a plate and set aside.
2. Make the garlic fried rice (sinangag)
   Heat 2 tablespoons of oil in a large wok or skillet over medium heat. Add 6 cloves of minced garlic and sauté until golden and fragrant, about 1 minute. Add the day-old rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, then add soy sauce, salt, and pepper. Continue to stir-fry for another 3-4 minutes until the rice is heated through and slightly crispy. Transfer to a serving dish.
3. Fry the eggs (itlog)
   In the same pan, add a little more oil if needed. Crack the eggs and fry them sunny-side up or to your preferred doneness. Season with a pinch of salt and pepper.
4. Prepare the garnish
   Arrange the sliced tomatoes and cucumber on a serving plate. Mix the remaining 2 cloves of minced garlic with spiced vinegar in a small dipping bowl.
5. Assemble the longsilog
   On each plate, arrange a portion of garlic fried rice, 2-3 pieces of longganisa, and 2 fried eggs. Add slices of tomato and cucumber on the side. Serve with the garlic-infused spiced vinegar as a dipping sauce for the longganisa.