An Alaminos longganisa and sweet potato dish that works
500 g. skinless Alaminos longganisa or longganisang hubad
2 tbsp. olive oil
2 cups water
2 1/2 cups red wine
15 medium-sized ripe tomatoes, quartered, seeds removed
1/4 cup onion leek stalks, bias-cut
5 pcs. shallots, quartered
1/2 cup red bell pepper, julienned
5 tbsp. anise seeds
10 tbsp. dried rosemary
6 bay leaves
1/2 cup brown Bunashimeji mushroom
1 medium-sized carrot, Brunoise
1/4 tsp. salt
250 g. orange sweet potatoes, peeled, cut into huge cubes
250 g. purple sweet potatoes, peeled, cut into huge cubes
1/2 cup salted butter
- Pour olive oil into a non-stick pot over medium heat. Once it starts to smoke, sauté tomatoes until soft.
- Add shallots, onion leeks, red bell pepper, anise seeds, and dried rosemary, and sauté.
- Pour water and add the skinless longganisa. Let it reduce for 15 minutes.
- Pour wine, and add carrots, bay leaves, and salt. Let it stew for 30 to 45 minutes on low heat.
- Add mushrooms and let it cook for 30 seconds. Season with pepper.
- Put sweet potatoes in a large pot and cover with water. Boil for 30 minutes.
- Drain water and transfer sweet potatoes into a bowl.
- Melt butter in a saucepan.
- Pour melted butter on sweet potatoes. Mix in the butter while continuously mashing the sweet potatoes.
This story originally appeared in Northern Living, Dec. 2017