Dairy-Free Longganisa with Garlic Fried Rice and Coconut 'Egg'

Ingredients

• about 450 g Plant-based Longganisa
• 4 cups Cooked white rice
• 6 cloves Garlic
• 3 tbsp Coconut oil
• 1/2 tsp Turmeric powder
• 1/4 tsp Black salt (kala namak)
• 1/2 cup Coconut milk
• 1 tbsp Cornstarch
• 1 tbsp Nutritional yeast

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 25.4 cm skillet over medium heat (175°C / 176.7°C). Add the about 450 g of Plant-based Longganisa to the hot skillet. Cook for 8-12 minutes, turning frequently with tongs, until the longganisa is browned on all sides and heated through. Remove the longganisa from the skillet and set aside on a plate.
2. 2In a large (30.48 cm) skillet or wok, heat the 3 tbsp of Coconut oil over medium heat (175°C / 176.7°C). Mince the 6 cloves of garlic and add them to the hot oil. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and turns a light golden brown.
3. 3Add the 4 cups of Cooked white rice to the skillet with the garlic. Stir-fry constantly for 5-7 minutes, breaking up any clumps, until the rice is thoroughly heated and slightly toasted. Remove the skillet from the heat.
4. 4In a small saucepan, combine the 1/2 cup of Coconut milk, 1 tbsp of Cornstarch, 1/2 tsp of Turmeric powder, 1 tbsp of Nutritional yeast, and 1/4 tsp of Black salt. Whisk vigorously until all ingredients are fully combined and there are no lumps.
5. 5Place the saucepan over medium heat (175°C / 176.7°C). Cook, stirring constantly with a whisk or spatula, for 3-5 minutes until the mixture visibly thickens and coats the back of a spoon. Remove from heat.
6. 6Divide the cooked Plant-based Longganisa, Garlic Fried Rice, and Coconut 'Egg' among four serving plates. Serve immediately.

Substitutions

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