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Makes 6 to 8 servings
Preparation and cooking time: 1 hour and 10 minutes


Kimchi Sinangag:
1 ½ tablespoons sesame oil
2 eggs, lightly beaten
2 ½ cups leftover sinangag
1 ½ cups kimchi, chopped
3 tablespoons soy sauce
2 tablespoons green onions, thinly sliced
2 tablespoons toasted sesame seeds

Vigan Longanisa

For Breading/Frying:
1 1/2 cups all purpose flour
3 eggs, divided
1 cup panko breadcrumbs
salt and pepper to taste
vegetable oil for frying

Green Onion Aioli:
4 cloves garlic
2 pieces green onions
2/3 cup sour cream
2 tablespoons mayonnaise
3 pieces calamansi, juiced
salt and pepper to taste


  1. Kimchi Sinangag: Heat sesame oil. Add eggs and scramble. Add rice, kimchi, soy sauce and mix well. Stir in green onion and let cool.
  2. Aioli: Crush garlic and green onions in a food processor. Add the remaining aioli ingredients and process until almost smooth. Season with salt and pepper and blend. Set aside until ready to use.
  3. Once the rice is cool, stir in flour, egg and sesame seeds. Place remaining flour, beaten eggs and panko bread crumbs in separate shallow dishes.
  4. Form kimchi sinangag balls with spam, tapa and longanisa inside.
  5. Dredge in flour, then eggs and panko until completely coated. Freeze for 1 hour.
  6. Preheat oil to 170C. Fry balls in batches for about 4 to 5 minutes.
  7. Serve with green onion aioli.

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