Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Longaniza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Longaniza essentially tracks the spread of Latin culture around the world. Longaniza derives from Lucanica, a sausage from Lucania in Southern Italy that was adopted by the Latins of Ancient Rome through military contact. From there it spread to Spain, and from Spain, centuries later, to every place in the world with modern "Latin" culture.
Embutido, or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked.
Morcón or morconito, is a Philippine braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions.
Paelya or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).
Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of de recadolongganisa. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, saltpeter, black pepper, vinegar, and garlic in hog casings. It is typically bright yellow or orange due to the use of achuete seeds.
Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of de recadolongganisa. It is made with ground lean pork, ground pork fat, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt to taste in hog casings. Chili flakes may also be added. The sausages are celebrated in an annual "Longganisa Festival" in Vigan City.
Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage. The ingredients of Chorizo de Macao is identical to other Filipino sweet longganisas, except for its dry texture and its use of star anise, aniseed, or anise liqueur (anisado), which gives it its distinctive aroma and its name. It is commonly used in Chinese Filipino dishes like pancit Canton and siopao. It is sometimes confused with and used in place of Chinese sausage.
Chorizo negrense, also known as chorizo de Bacólod, is a Filipino smoked pork sausage originating from Bacolod, Negros. It comes in two flavors: hamonado (sweet) and recado (garlicky). It can be prepared smoked in a casing, or prepared fresh without the casing. It is made with ground pork, vinegar, garlic, calamansi, soy sauce, black pepper, and coarse salt. Sugar is added to the hamonado version.
Calumpit longganisa, also known as longganisang bawang, is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of de recadolongganisa. It is made with lean pork, pork fat, garlic, bay leaves, brown sugar, soy sauce, vinegar, salt, black pepper, paprika, and optionally, chili.
Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga. It is a type of hamonado (sweet) longganisa. It is typically longer and thinner than other Philippine sausages. It is made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar. It can be prepared with or without the casing. It is typically dyed orange or red with achuete seeds. It is the most common sweet-type longganisa eaten throughout the Philippines, since it is commercially mass-produced.
Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of de recadolongganisa. It is characterized by its use of oregano and its garlicky and sour taste. It is made with lean pork, pork fat, coarse salt, garlic, oregano, paprika, sugar, and vinegar. It can be prepared with or without the casing.
Tuguegarao longganisa, also known as the Ybanag longganisa, is a Filipino pork sausage originating from the Ybanag people of Tuguegarao City, Cagayan. It is a type of de recadolongganisa. It is made with coarsely ground pork, black pepper, garlic, coarse salt, and cane vinegar in hog casings. It is typically dyed orange with achuete oil.
Fish longganisa, or fish chorizo, is a Filipino sausage made with fish instead of pork or beef. It is typically made from tuna, tilapia, or milkfish. It is prepared identically to other Filipino longganisa and is marketed as a healthier alternative. It may use regular pork casings, vegetable-based casings, or be prepared "skinless".
Morisqueta tostada is a Filipino fried rice dish characterized by the addition of sausage, ham, shrimp, and spring onions. The name is Chavacano and Philippine Spanish for "toasted boiled rice." It is a very old dish adapted from Chinese fried rice with influences from Spanish cuisine by Chinese Filipino immigrants in the Spanish colonial era of the Philippines. It is sometimes differentiated as "Spanish-style fried rice". It is usually served in Chinese Filipino restaurants in major Spanish-era cities like Manila, Cebu, Zamboanga, and Iloilo. It is commonly eaten for breakfast with fried dishes like longganisa, tapa, or carne norte guisado.
