Posted in Home Cooking, The Flavors of Asia, The Grocery Shop-a-holic

Weekend Breakfast: Danggit and Longganizang Lucban

The thing about Sunday breakfasts is that they make for lovely memories on Monday morning and even lovelier things to look forward to throughout another week of drudgery.

Yesterday’s breakfast, in particular, was absolutely savory.  Fr. Jeff‘s recent trip to Bacolod for the thanks giving Mass of the newest member of the Clergy of Paranaque (Congrats, Fr. Topher!) yielded numerous treats specific to that part of the Visayas.  Among the varied edible delights that came our way was a pack of a delicacy much missed on our dining table: danggit

Danggit (rabbitfish, spinefoot, or sleek unicornfish) are small saltwater fish from the Southern provinces that are butterflied, salted, dried, and usually served fried to a crisp.  You eat these crunchy little fishies whole – bones, heads, eyes, and all – dipped in sukang kinurat, rice or cane vinegar where chili peppers, garlic cloves, and peppercorns have been soaked for a long time.

At our house, the rare appearance of danggit does not call for the scrambled eggs or onion frittata that usually accompany such fried dried fish as dilis (anchovies) or espada (needlefish).  Instead, these salty fish go best with the highly spiced, incredibly savory little sausages known as longganizang Lucban.

As the name suggests, these sausages originally came from the town of Lucban in Quezon province, the same place that hosts the glorious Pahiyas Festival year after year.  Longganizang Lucban are classic examples of longganiza de recado or savory sausages, certainly worlds apart from the hamonado – ham-cured or sweet – sausages of either Pampanga or Bulacan in Central Luzon.  In these links, fatty pork is highly spiced with pepper and crushed garlic while a shot of vinegar is thrown into the mix for some extra bite.  Paprika is optional, but when it’s used, the oil exuded by the sausages during frying turns a vivid red.

Vinegar – preferably spiced vinegar – and garlic fried rice are the usual accoutrements for such a meal.  We, however, prefer to savory the dusky saltiness of danggit and the savory flavors of the longganiza against the blandness of plain boiled rice.  Our vinegar is sweet rather than spicy: all the better to temper the garlicky fire and the salt.  Lola Conching’s Vinegar with Wild Honey (available at such shops as Gourdo’s and some major supermarkets) does the trick quite beautifully.

Believe me: it’s the sort of breakfast that makes for weekend bliss.  😀 



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

4 thoughts on “Weekend Breakfast: Danggit and Longganizang Lucban

    1. Mommy Connie! Naalala ko tuloy ‘yung planning workshop natin sa Baguio noong noon pa. (Shoot, antagaaaal na no’n!) The longganiza from the Baguio market at tuyo – breakfast of champions!

  1. LOL! You make the work week read like it’s so painstaking although that is sometimes true. The variety of food that we eat make the daily grind bearable. Setting the issue of gluttony aside, food does define moments in our lives. I have not much to state here about danggit because it’s not my favorite seafood. Heck, I don’t really like seafood so much, but danggit is delicious enough for me. It’s up there with palang, bolinao and bangus. It’s also interesting for us Pinoys to receive pasalubongs from people we know who traveled elsewhere in the country. There you go. The food also defines the geography.

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