IT sounds like a game show! The reality is, it’s a question often asked by many singles living alone. Young couples without children and older couples whose children have outgrown “Family Meals” are at a loss when it comes to preparing a dish for one? Or two? Or even…a hungry batch of kababayans or gangmates.
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For singles too busy, too tired and have little time to prepare a decent meal, your frantic moments and worries should be a thing of the past. Today’s tips will be your tomorrow’s pleasure. Busy, busy… that is the word on everyone’s lips. A few hours each week or even in a month can create a new wonderful dimension in your busy lifestyle.

Since my children have settled on their own, I recreated my menu with recipes that require simple preparations and an easy method of cooking without sacrificing flavor. Eggs, olive oil, butter, vinegars, pasta, nuts, mushrooms, different cheeses and sausages, herbs and spices are readily available in my pantry.

Rib-eye, lamb chops and homemade longganisa are individually wrapped in the freezer for easy thawing. Pan roasting meats like mechado especially in a “crock pot” is a wonderfully easy way to cook. A cheese platter with green salad and wine is a sure, quick-fix winner.

Sausages forever

One of the most widely cherished foods in the world is sausages. They are ever- present around the world with a culinary lexicon that is as varied: chorizos, hotdogs, weiners or vienna sausage, kielbasa, salami, mettwurst, nuremberg, mortadella, pepperoni, saucisson
de lyon, chipolata… It seems everyone in the world can’t do without this versatile delicacy.

In the Philippines, it is known as longganisa. Just like adobo, longganisa showcases a
dazzling diversity; from longganisa Lucban, Vigan, Cebu – practically in all the regions – to the sweet hamonado type to savory and garlic-fi lled links.

For me, longganisa is a comfort food especially for breakfast. Serve it as longsilog – longganisa, sinangag at itlog; of course, with over-ripe juicy tomatoes or sukang Paombong
as sawsawan. I like my longganisa crunchy, spicy and garlicky. Hmm…it’s one of my all-time favorite taste bud experience!

The longganisa recipe I’m going to share is one that I have kitchen-tested and my family and friends have fallen in love with. Although I have other variants in my files, I only managed to serve it with pride after I discovered a key ingredient that made it my own and entirely diff erent from others – anise seeds!

Anise seeds are available all around the world. It has a licorice aroma just like fennel, coriander or caraway seeds. This recipe is easy and well worth making and sharing. Divide into serving portions and keep in the freezer for a readily available meal. It is indeed time
to fulfill one’s taste buds and enjoy the rich tasty heritage of the Philippines!!! ??

Longganisa with Anise Seeds

Ingredients
1 k ground pork
2 tsp salt (to taste)
½ tsp pepper
1 tbsp + 1 tsp anise, coriander, fennel
or caraway seeds
2 to 3 pcs chopped bird’s eye pepper
(sili labuyo)
1 tsp ground nutmeg
¼ tsp ground cloves
1 tbsp minced garlic
1 c iced water
pig’s intestines or synthetic casings

Procedure
1. Season ground pork with all the ingredients.
2. Add iced water to facilitate stuffing and mix very well.
3. Fill pig’s intestines or casings with the meat mixture using a big funnel. Do not overstuff as the mixture swells during cooking and may cause the casings to burst.
4. Tie longganisa into desired lengths. If casings are not available, wrap mixture in pieces of aluminum foil, roll tightly and seal ends to form a cylinder.

To cook the longganisa

1. Prick pongganisa with a pin or fork to let out air contained in them. Otherwise, the
casings may burst when you start cooking the sausages.
2. Simmer in a little water for about 30 minutes or until dry.
3. Fry until golden or grill on a moderate fi re.

For comments and suggestions please e-mail the
author at foolproof_cook@live.com.