Tita's Recipes

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Cooking frozen marinated Filipino Longanisa, a flavorful sausage often characterized by its sweet, garlicky, or savory profile, is quite simple. The key is to cook it thoroughly without burning the sugars in the marinade or causing the sausages to burst. Here's a guide broken down into easy-to-follow phases for various cooking methods:

1. Thaw the Longanisa:
   • Refrigerator Thawing (Recommended): Transfer the frozen longanisa from the freezer to the refrigerator the night before you plan to cook it. This allows for a slow, even thaw, which is ideal for maintaining the sausage's texture and preventing premature cooking.
   • Cold Water Thawing (Faster): For quicker thawing, place the sealed package of longanisa in a bowl of cold water. Change the water every 30 minutes to keep it cold. This method typically takes about 1-2 hours for a standard pack.
   • Avoid Microwave Thawing: Microwaving can cause the longanisa to cook unevenly, dry out, or even burst. It's best to avoid this method if possible.

1. Prick the Sausages (Crucial Step): Before cooking, use a fork or toothpick to gently prick each longanisa sausage about 2-3 times. This allows steam and rendered fat to escape during cooking, preventing the sausages from bursting.

The goal is to cook the longanisa through, render its fat, and achieve a nice caramelized exterior without burning.

This method ensures the longanisa is cooked through and beautifully caramelized.

1. Prepare the Pan and Add Water: Place the pricked longanisa sausages in a non-stick frying pan or a regular pan. Add about to 1/2 cup of water to the pan (just enough to partially submerge the sausages).
2. Simmer and Cook Through: Bring the water to a simmer over medium-low heat. Cook the longanisa in the simmering water, turning occasionally, until the water has almost completely evaporated. This step helps to cook the sausages thoroughly from the inside and render some of their fat.
3. Fry Until Caramelized: Once the water has evaporated, the longanisa will start to fry in its own rendered fat and the marinade. Continue cooking over medium-low heat, turning frequently, until the sausages are nicely browned, caramelized, and cooked through. This usually takes about 5-10 minutes after the water has evaporated. Adjust heat to prevent burning, as the sugars in the marinade can caramelize quickly.

For a less oily and crispier longanisa.

1. Preheat Air Fryer: Preheat your air fryer to 350∘F (175∘C).
2. Arrange Longanisa: Arrange the pricked longanisa sausages in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary to ensure even cooking and crisping.
3. Air Fry: Cook for 12-18 minutes, flipping the sausages halfway through. Check for doneness and desired crispiness. The cooking time may vary depending on the thickness of the longanisa and your air fryer model. Ensure they are cooked through to an internal temperature of 160∘F (71∘C).

For a distinct smoky flavor and appealing grill marks.

1. Preheat Grill: Preheat your grill (charcoal or gas) to medium-low heat. If using charcoal, wait until the coals are glowing and covered with a light ash. If using gas, ensure the grates are hot.
2. Clean and Oil Grates: Clean the grill grates thoroughly and lightly oil them to prevent sticking.
3. Arrange Longanisa: Place the pricked longanisa sausages directly on the preheated grill grates.
4. Grill: Grill for 10-15 minutes, turning frequently to ensure even cooking and to prevent burning. The sugars in the marinade can cause quick charring, and rendered fat might cause flare-ups, so watch carefully and move the sausages to a cooler part of the grill if needed. Cook until the longanisa is cooked through and has nice grill marks.

1. Drain Excess Oil (Optional): If pan-frying or grilling, you can briefly place the cooked longanisa on a plate lined with paper towels to absorb any excess oil.
2. Serve Immediately: Longanisa is best served hot and fresh.
3. Classic Pairings:
   • Sinangag (Garlic Fried Rice): The perfect savory complement to the sweet or garlicky longanisa.
   • Fried Egg (Sunny-side up or Scrambled): A staple addition to any Filipino breakfast plate.
   • Atsara (Pickled Papaya): The tanginess of atsara cuts through the richness of the longanisa, providing a refreshing contrast.
   • Sliced Tomatoes or Cucumbers: For a lighter, fresher side.
   • Vinegar Dipping Sauce: A simple dipping sauce made from vinegar, crushed garlic, and chili can enhance the flavor.

   Coffee or Hot Chocolate: To complete the Filipino breakfast experience. 

Cooking frozen marinated Filipino tapa is a quick and easy way to enjoy a classic savory breakfast or meal. Tapa is typically thinly sliced beef or pork marinated in a blend of soy sauce, vinegar, garlic, and other spices. Here's a guide broken down into phases for various cooking methods:

1. Thaw the Tapa:
   • Refrigerator Thawing (Recommended): Transfer the frozen tapa from the freezer to the refrigerator the night before you plan to cook it. This ensures a gradual and even thaw, which is ideal for preserving the meat's texture and flavor.
   • Cold Water Thawing (Faster): For quicker thawing, place the sealed package of tapa in a bowl of cold water. Change the water every 30 minutes to keep it cold. This method usually takes about 30-60 minutes for thinly sliced tapa.
   • Avoid Microwave Thawing: Microwaving can prematurely cook parts of the thin tapa slices, leading to uneven results and a tougher texture. It's best to avoid this method.

1. Separate the Slices: Once thawed, gently separate the tapa slices. They might be slightly stuck together due to the marinade.

Tapa cooks relatively quickly due to its thinness. The goal is to achieve tender meat with slightly browned, flavorful edges.

This is the most common method, yielding tender and flavorful tapa with a slight crispiness.

1. Prepare the Pan: Heat a non-stick frying pan or a regular pan over medium-high heat. You may add a very small amount of cooking oil (about 1-2 teaspoons) if your tapa doesn't have much fat, but often the marinade and natural fats are enough.
2. Cook in Batches (If Necessary): Place the tapa slices in a single layer in the hot pan. Avoid overcrowding the pan, as this can steam the meat instead of frying it. Cook in batches if you have a large quantity.
3. Fry Until Cooked: Cook for 2-4 minutes per side, or until the tapa is cooked through, lightly browned, and slightly caramelized. The thinness of the meat means it cooks very quickly. Flip the slices frequently to ensure even cooking and prevent burning.
4. Optional: Add Marinade: Towards the end of cooking, you can pour a tablespoon or two of the remaining marinade into the pan and let it reduce and coat the tapa for extra flavor.

For a less oily and crispier tapa.

1. Preheat Air Fryer: Preheat your air fryer to (190∘C).
2. Arrange Tapa: Arrange the thawed tapa slices in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary to ensure even crisping.
3. Air Fry: Cook for 6-10 minutes, flipping the slices halfway through. Check for doneness and desired crispiness. The cooking time may vary depending on the thickness of the tapa and your air fryer model. Tapa can dry out quickly in an air fryer, so keep a close eye on it.

For a distinct smoky flavor and appealing grill marks.

1. Preheat Grill: Preheat your grill (charcoal or gas) to medium-high heat. If using charcoal, wait until the coals are glowing and covered with a light ash. If using gas, ensure the grates are hot.
2. Clean and Oil Grates: Clean the grill grates thoroughly and lightly oil them to prevent sticking.
3. Arrange Tapa: Place the thawed tapa slices directly on the preheated grill grates.
4. Grill: Grill for 2-3 minutes per side, or until cooked through and nicely charred with grill marks. Due to its thinness, tapa cooks very fast on the grill and can burn easily because of the sugars in the marinade. Watch carefully and flip frequently to ensure even cooking and prevent over-charring.

1. Serve Immediately: Tapa is best served hot and fresh.
2. Classic Pairings (Tapsilog):
   • Sinangag (Garlic Fried Rice): This is the quintessential pairing, forming the "tap" in "tapsilog."
   • Fried Egg (Sunny-side up or Scrambled): The "si" in "tapsilog."
   • Atsara (Pickled Papaya): The tanginess of atsara provides a refreshing contrast to the savory tapa.
   • Sliced Tomatoes or Cucumbers: For a lighter, fresher side.
   • Vinegar Dipping Sauce: Some prefer a simple dipping sauce made from vinegar, soy sauce, and chili.
   • Coffee or Hot Chocolate: To complete the Filipino breakfast experience.

Cooking frozen marinated Filipino Lumpia Shanghai, those delightful crispy spring rolls filled with savory meat, is quick and easy whether you use an air fryer or a frying pan. The goal is a golden-brown, crispy wrapper and a thoroughly cooked, juicy filling.

1. To Thaw or Not to Thaw?
   • From Frozen (Recommended for Air Fryer & Pan-Frying): Most frozen lumpia Shanghai can be cooked directly from the freezer. This helps maintain their shape and prevents them from becoming soggy.
   • Slight Thaw (Optional, for easier separation): If the lumpia are heavily stuck together, you can let them sit at room temperature for 10-15 minutes or transfer them to the refrigerator for about 30 minutes to an hour to allow for easier separation, but avoid full thawing as it can make them harder to handle and potentially soggy.

1. Separate the Lumpia: Gently separate the individual lumpia rolls. If they are slightly stuck, a gentle twist or light tap on a hard surface might help.

Choose your preferred method based on desired crispiness and convenience.

This method yields the most classic, deep-fried crispiness.

1. Prepare the Oil: In a deep frying pan or pot, pour enough cooking oil (vegetable, canola, or peanut oil are good choices) to submerge at least half of the lumpia rolls. Heat the oil over medium-high heat to (175∘C). If you don't have a thermometer, test the oil by dropping a tiny piece of wrapper; it should sizzle immediately and float to the surface.
2. Fry in Batches: Carefully place the frozen lumpia rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches to maintain the oil temperature and ensure even cooking.
3. Cook Until Golden: Fry for 3-5 minutes, turning the lumpia frequently with tongs, until they are golden brown and crispy on all sides. The filling should be cooked through.
4. Drain: Using a slotted spoon or tongs, transfer the cooked lumpia to a plate lined with paper towels to drain excess oil.

For a less oily but still crispy result.

1. Preheat Air Fryer: Preheat your air fryer to 375∘F (190∘C).
2. Lightly Oil (Optional but Recommended): For extra crispiness and a golden finish, lightly spray or brush the frozen lumpia rolls with a thin layer of cooking oil.
3. Arrange in Basket: Arrange the lumpia in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary to allow hot air to circulate properly.
4. Air Fry: Cook for 8-15 minutes, flipping the lumpia halfway through. The cooking time will vary depending on your air fryer model and the size of the lumpia. Look for a golden-brown and crispy exterior.
5. Check Doneness: Ensure the filling is cooked through. If unsure, you can cut one open to check.

1. Serve Immediately: Lumpia Shanghai is best enjoyed hot and crispy right after cooking.
2. Classic Dipping Sauces:
   • Sweet Chili Sauce: The most popular and classic pairing.
   • Banana Ketchup: A distinctly Filipino condiment that offers a sweet and tangy flavor.
   • Vinegar Dipping Sauce: A simple mix of vinegar, soy sauce, minced garlic, and black pepper for a savory-sour kick.

1. Pairings:
   • As an appetizer or snack on its own.
   • As part of a larger Filipino meal, often alongside rice, noodles, or other main dishes.

Frozen Filipino Empanada is a delightful pastry, typically filled with savory ground meat (like beef or chicken), potatoes, and raisins, encased in a flaky or savory crust. Cooking it from frozen is convenient and yields a warm, flavorful filling with a perfectly golden and crispy exterior.

1. No Thawing Required: For most frozen empanadas, it's best to cook them directly from the freezer. This helps maintain their shape and prevents the crust from becoming soggy.
2. Remove Packaging: Take the empanadas out of their original packaging before cooking.

Choose the method that best suits your desired crispiness and convenience.

This method delivers the classic deep-fried crispiness and golden-brown finish.

1. Prepare the Oil: In a deep frying pan or pot, pour enough cooking oil (vegetable, canola, or peanut oil are good choices) to submerge at least half of the empanada. Heat the oil over medium heat to (160∘C). If you don't have a thermometer, test the oil by dropping a tiny piece of bread; it should sizzle gently.
2. Fry in Batches: Carefully place the frozen empanadas into the hot oil, ensuring not to overcrowd the pan. Fry in batches to maintain the oil temperature and ensure even cooking.
3. Cook Until Golden: Fry for 5-8 minutes, turning the empanadas occasionally with tongs, until they are golden brown and crispy on all sides. The filling should be heated through.
4. Drain: Using a slotted spoon or tongs, transfer the cooked empanadas to a plate lined with paper towels to drain excess oil.

For a less oily but still satisfyingly crispy result.

1. Preheat Air Fryer: Preheat your air fryer to 350∘F (175∘C).
2. Lightly Oil (Optional but Recommended): For extra crispiness and a golden finish, lightly spray or brush the frozen empanadas with a thin layer of cooking oil. This helps achieve a texture closer to fried.
3. Arrange in Basket: Arrange the empanadas in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary to allow hot air to circulate properly.
4. Air Fry: Cook for 10-15 minutes, flipping the empanadas halfway through. The cooking time will vary depending on your air fryer model and the size of the empanadas. Look for a golden-brown and crispy exterior.
5. Check Doneness: Ensure the filling is heated through.

Ideal for baking multiple empanadas at once for a less oily option.

1. Preheat Oven: Preheat your oven to 375∘F (190∘C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
3. Lightly Oil (Optional): For a richer golden color and slightly crispier crust, you can lightly brush the tops of the frozen empanadas with an egg wash or a little oil before baking.
4. Arrange Empanadas: Place the frozen empanadas on the prepared baking sheet, leaving some space between each.
5. Bake: Bake for 20-30 minutes, or until the crust is golden brown and flaky, and the filling is heated through. You may flip them halfway through for more even browning, though it's not always necessary.
6. Check Doneness: The crust should be firm and golden, and the filling hot.

1. Serve Immediately: Empanadas are best enjoyed warm to hot.
2. Classic Dipping Sauces:
   • Ketchup: A simple and popular choice.
   • Sweet Chili Sauce: Adds a nice sweet and spicy kick.
   • Vinegar Dipping Sauce: A mix of vinegar, soy sauce, and minced garlic for a tangy contrast.

1. Pairings:
   • As a hearty snack or appetizer on its own.
   • As part of a Filipino meal.

Enjoy your delicious, perfectly cooked Filipino Empanadas!

Frozen Filipino hot dogs are a beloved staple, known for their distinct red color and often sweeter, savory flavor. They're versatile and can be cooked in various ways to suit your preference. Here's a guide covering popular methods:

1. No Thawing Required: Filipino hot dogs are typically cooked directly from frozen. Thawing is generally not necessary and can sometimes make them less firm during cooking.
2. Remove Packaging: Take the hot dogs out of their original packaging.

Choose the method that best fits your desired texture and available equipment.

This method yields a slightly browned exterior and a juicy interior.

1. Prepare the Pan: Heat a frying pan (non-stick is ideal) over medium heat. You can add a very small amount of cooking oil (about 1 teaspoon) if you prefer, but many Filipino hot dogs release their own fat.
2. Cook Hot Dogs: Place the frozen hot dogs in a single layer in the hot pan.
3. Fry Until Cooked: Cook for 5-8 minutes, turning the hot dogs frequently with tongs to ensure even browning on all sides. They should be heated through and have a slightly crispy skin.
4. Optional: Slits for Even Cooking: Some prefer to make a few diagonal slits on the hot dogs before frying to prevent them from bursting and to allow for more even cooking.

For a convenient way to get a nice crisp on the outside without much oil.

1. Preheat Air Fryer: Preheat your air fryer to (190∘C).
2. Arrange Hot Dogs: Place the frozen hot dogs in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
3. Air Fry: Cook for 8-12 minutes, shaking the basket or flipping the hot dogs halfway through. Look for a slightly browned and crispy exterior. The cooking time may vary depending on the size of the hot dogs and your air fryer model.

This method is the fastest for heating through, but it won't give you a crispy skin.

1. Prepare for Microwave: Place 1-3 frozen hot dogs on a microwave-safe plate.
2. Microwave: Heat on high for 45-90 seconds, depending on the number of hot dogs and your microwave's wattage. Start with the lower end of the time range and add more time in 15-second increments if needed.
3. Check Doneness: The hot dogs should be heated through. Be careful as they can become rubbery if overcooked.

For a smoky taste and appealing grill marks, perfect for outdoor cooking.

1. Preheat Grill: Preheat your grill (charcoal or gas) to medium heat.
2. Clean and Oil Grates: Clean the grill grates thoroughly and lightly oil them to prevent sticking.
3. Arrange Hot Dogs: Place the frozen hot dogs directly on the preheated grill grates.
4. Grill: Grill for 7-12 minutes, turning frequently to ensure even cooking and to get nice grill marks on all sides. Watch carefully to prevent burning. Cook until heated through and slightly charred.

1. Serve Immediately: Filipino hot dogs are best enjoyed hot.
2. Classic Pairings:
   • Steamed Rice: A very common pairing for a simple meal.
   • Fried Egg: Often served as part of a breakfast plate.
   • Banana Ketchup: The quintessential condiment for Filipino hot dogs, offering a unique sweet and tangy flavor.
   • Hot Dog Buns: Serve in a bun with your favorite condiments like banana ketchup, mustard, or relish.
   • Spaghetti: Filipino hot dogs are famously used as an ingredient in sweet Filipino spaghetti.