Discover the world of Filipino Chef RV Manabat with his collection of recipes! Be a kitchen hero with the RecipeShare app!

Chef RV


<YouTube url="https://www.youtube.com/watch?v=DKf7dzzp328&t=1s&pp=ygUjY2hlZiBydiBwaW5lYXBwbGUgdXBzaWRlIGRvd24gY2FrZSA%3D" />

## Ingredients

### For the topping:

- 2-3 tablespoons sugar
- 1 can (560g) pineapple chunks, drained

### For the cake:

- 112.5 grams salted butter
- 1/2 cup (100g) white sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 1/2 cups (187.5g) all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup (180ml) heavy cream
- 1 tablespoon white vinegar

## Ingredient Substitutes

If you can't find pineapple chunks, you can use canned pineapple rings or even fresh pineapple slices. Just make sure to remove the core and cut them into smaller pieces. Also, if you don't have heavy cream, you can use whole milk mixed with a little melted butter as a substitute.

## Method

### Caramelize the Sugar

Begin by caramelizing 2-3 tablespoons of sugar in an 8-inch round pan over medium heat. Make sure not to let the sugar become too dark or it will turn bitter. Once it reaches an amber color, remove the pan from the heat and let it cool slightly.

### Add the Pineapple Chunks

When the caramel has cooled a bit, arrange the pineapple chunks evenly in the pan on top of the caramel.

### Prepare the Cake Batter

In a mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Sift together the flour, baking soda, and baking powder. In a separate bowl, mix together the heavy cream and white vinegar to make a homemade sour cream.

Gradually add the dry ingredients and the homemade sour cream to the butter mixture, alternating between the two and mixing well after each addition. Scrape down the sides of the bowl as needed.

### Bake the Cake

Pour the cake batter over the prepared pan. Bake in a preheated 350°F (175°C) oven for 75-90 minutes, or until a toothpick inserted in the center of the cake comes out clean.

### Unmold the Cake

While the cake is still hot, carefully invert it onto a serving plate, making sure to loosen the sides of the pan first. If any pineapple pieces stick to the pan, simply reposition them on the cake.

## Nutrition

One serving of this 8-inch Pineapple Upside Down Cake (1/8th of the cake) contains approximately:

- Calories: 430
- Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 100mg
- Sodium: 320mg
- Carbohydrates: 63g
- Fiber: 2g
- Sugar: 43g
- Protein: 5g

Please note that these nutritional values are approximate and may vary depending on the specific brands of ingredients used.

## FAQ

### Can I use fresh pineapple instead of canned pineapple chunks?

Yes, you can use fresh pineapple in this recipe. To do so, cut a fresh pineapple into chunks and use them in place of the canned pineapple. Be sure to remove the core and the skin before cutting the pineapple into chunks.

### Can I make this cake in advance?

Yes, you can make this cake a day ahead. After baking, let it cool completely, then cover it with plastic wrap or aluminum foil and store it at room temperature. When you're ready to serve, reheat it gently in a warm oven for a few minutes to freshen it up.

### Can I substitute the heavy cream with something else?

You can substitute the heavy cream with whole milk or a combination of whole milk and sour cream. For this recipe, use 3/4 cup of whole milk, or mix 1/2 cup of whole milk with 1/4 cup of sour cream.

### How can I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

### Can I use a different type of sugar in this recipe?

Yes, you can substitute granulated white sugar with other types of sugar, such as coconut sugar or turbinado sugar. Keep in mind that this may slightly alter the flavor and texture of the cake.


Dive into the world of baking and discover the perfect Chef RV Pineapple Upside Down Cake recipe that's moist, sweet, tangy, and absolutely delectable!

Chef RV Pineapple Upside Down Cake


<YouTube url="https://www.youtube.com/watch?v=QTr1yfDV8PI&t=205s&pp=ygUYY2hlZiBydiBjYXJib25hcmEgcmVjaXBl" />

## A Brief History of Carbonara

Carbonara is believed to have originated in Rome, and its name likely comes from "carbonaro," the Italian word for charcoal burner. This dish has evolved over time, but its traditional recipe still holds strong, with a few minor adjustments.

## Ingredients

- 500 grams pasta of your choice (we recommend fettuccine)
- 200-300 grams guanciale, thinly sliced
- A drizzle of olive oil
- 8-10 egg yolks
- ¼-½ cup grated cheese (such as Pecorino Romano), plus additional as needed
- Salt and pepper, to taste
- Pasta water, as needed
- Chopped parsley or spring onion for garnish

## Step by Step: Cooking the Perfect Carbonara

### Prepare the Ingredients

Before diving into the actual cooking, it's essential to have everything prepped and ready to go. Chop your guanciale into thin slices, grate the cheese, and separate the egg yolks. This will make the process smoother and more enjoyable.

### Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package instructions. Remember to reserve some pasta water for later use.

### Sizzle That Guanciale

In a large pan, heat a drizzle of olive oil over medium heat. Add the guanciale slices and cook until crisp, about 10 minutes. Be sure not to burn them, or they'll turn bitter. Once done, transfer the crispy guanciale to a plate lined with paper towels to drain excess oil.

### Mix the Egg Yolks and Cheese

In a large bowl, combine the egg yolks and grated cheese. Whisk them together until smooth and creamy. You can also add a generous amount of black pepper for that classic Carbonara flavor.

### Combine Everything

Once the pasta is cooked, drain it and add it to the egg yolk mixture. Toss the pasta to coat it evenly, letting the heat from the noodles cook the egg yolks. If the sauce is too thick, add some pasta water to thin it out. Next, mix in the crispy guanciale.

### Serve and Enjoy

Divide the Carbonara among plates, sprinkle with chopped parsley or spring onions, and serve immediately. Don't forget to pair this rich dish with a glass of wine to cleanse your palate!

## Nutrition Information

Serving size: 250 grams
Servings: 4

Each serving contains:

- Calories: 580 kcal
- Carbohydrates: 60 g
- Protein: 28 g
- Fat: 26 g
- Saturated Fat: 10 g
- Cholesterol: 300 mg
- Sodium: 720 mg
- Fiber: 3 g

## Tips and Tricks for the Perfect Carbonara

- To ensure your pasta is cooked al dente, reduce the cooking time by 2 minutes from what's suggested on the package.
- If you can't find guanciale, pancetta or bacon can be used as a substitute, but keep in mind that the flavor might be slightly different.

- Avoid using cream in the sauce, as it isn't part of the traditional recipe. The egg yolks and cheese create a natural, creamy texture when combined with the pasta.
- To prevent the egg yolks from scrambling, make sure the pasta is hot but not too hot, and keep tossing the pasta continuously as you add it to the egg yolk mixture.
- For a vegetarian version of the dish, you can replace the guanciale with sautéed mushrooms or sun-dried tomatoes.
- You can also experiment with different types of pasta, such as spaghetti or linguine, but avoid using very small shapes like elbow macaroni, as they won't hold the sauce well.

Now that you have the recipe and some tips to create an authentic Chef RV Carbonara, it's time to get cooking! Enjoy the taste of Italy in your own kitchen and wow your guests with this delicious and traditional pasta dish. Buon appetito!


Discover the secret to creating a delectable, traditional Chef RV Carbonara with this easy-to-follow recipe. It's time to bring Italy to your dining table!

Chef RV's Carbonara


<YouTube url="https://www.youtube.com/watch?v=J4qLsHPyKQE&t=210s&pp=ygUPY2hlZiBydiBhbGZyZWRv" />

## Ingredients

- 500g pasta of your choice
- 30g (2 tablespoons) butter
- 30ml (2 tablespoons) olive oil
- 75g (½ cup) finely chopped white onions
- 30ml (2 tablespoons) minced garlic
- 500g (½ kilo) chicken breast, cut into strips
- 200g button mushroom, chopped
- 500ml (2 cups) cream (all-purpose, heavy, or thickened)
- 125ml (½ cup) good white wine
- 15ml (1 tablespoon) lemon juice
- Salt, pepper to taste
- 15g (¼ cup) chopped parsley, for garnish
- Grated parmesan cheese (or any cheese of your choice), for topping

## Directions

1. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a pan.
2. Add the chopped white onions and a pinch of salt to sweat the onions.
3. Next, stir in 2 tablespoons of minced garlic, avoiding toasting it to prevent bitterness.
4. Toss in the chicken breast strips, seasoning it with salt and pepper.
5. Add the chopped button mushrooms and continue sautéing.
6. Enhance the flavors by adding 1 tablespoon of lemon juice and ½ cup of white wine.
7. Pour in 2 cups of cream (all-purpose, heavy, or thickened) and bring the sauce to a boil.
8. Cook until the chicken is fully cooked, and then mix in the pre-cooked pasta noodles.
9. Top with grated parmesan cheese and ¼ cup of chopped parsley.

## Ingredient Substitutes

Not a fan of chicken? You can swap it with seafood like shrimp or salmon, or even try beef tenderloin to create a Beef Stroganoff Pasta. Feel free to use your preferred type of cream and cheese to suit your taste buds!

## Nutrition Information

Servings: 6
Serving Size: 250g

Per Serving:

- Calories: 564 kcal
- Fat: 37g
- Carbohydrates: 19g
- Protein: 39g

## Perfect Pairings: What to Serve with Chicken Alfredo Pasta

Complement this creamy pasta with a refreshing green salad or steamed vegetables like broccoli or asparagus. Don't forget some warm, crusty garlic bread to soak up that delicious sauce!

## Tips & Tricks for the Perfect Chicken Alfredo Pasta

- Use a combination of olive oil and butter for a rich, flavorful sauce.
- Avoid toasting the garlic to prevent bitterness.
- Season in layers to build depth of flavor.
- Cook pasta until al dente to ensure it doesn't get soggy when mixed with the sauce.
- Drain pasta just before adding it to the sauce to ensure the starch helps the sauce adhere to the noodles.

## Frequently Asked Questions

### Can I use a different type of pasta?

Yes! Feel free to use spaghetti, macaroni, or any other pasta shape that you prefer. The sauce will still coat the pasta beautifully, creating a delicious meal.

### Is the white wine necessary? What can I use as a substitute?

While white wine adds acidity and sweetness to the dish, you can substitute it with chicken broth or a non-alcoholic white wine if you prefer. Keep in mind that the alcohol in the wine evaporates during cooking, leaving behind only the flavorful elements.

### Can I make this dish vegetarian?

Definitely! To create a vegetarian version, simply omit the chicken and add more mushrooms or even other vegetables like zucchini, bell peppers, or spinach. You can also try adding plant-based protein like tofu or tempeh.

### How should I store leftovers?

Store any leftover Chicken Alfredo Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, microwave the pasta or gently warm it on the stovetop, adding a little extra cream or milk if needed to maintain the sauce's creamy consistency.

### Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you're ready to serve, reheat the sauce, cook the pasta, and then mix the two together. Top with cheese and parsley just before serving.

## Final Thoughts on Chef RV's Chicken Alfredo Pasta

There you have it, a delectable and satisfying Chicken Alfredo Pasta recipe from Chef RV that will leave your taste buds craving more. With helpful tips, tricks, and ingredient substitutes, this dish is perfect for any occasion. So, gather your ingredients, put on your apron, and get ready to impress your friends and family with this delightful twist on a classic pasta dish!


Indulge in a creamy and scrumptious Chicken Alfredo Pasta with Chef RV's recipe, complete with tips and tricks to elevate your pasta experience!

Chef RV's Chicken Alfredo Pasta


<YouTube url="https://www.youtube.com/watch?v=aazm2xFW2fc&pp=ygUlY2hlZiBydiBiYW5hbmEgY2hvY29sYXRlIGNoaXAgbXVmZmlucw%3D%3D" />

## What You'll Need

- 250g all-purpose flour
- 150g white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh milk (240 ml)
- 1 tablespoon white vinegar
- 113g melted butter (salted)
- 1 whole egg
- 4-5 chopped bananas
- 175g dark chocolate chips

## Creating the Muffins

### Prepare the Muffin Pan

Line your 3-ounce muffin pan with cupcake liners and spray with non-stick cooking spray. This will prevent the muffins from sticking to the sides.

### Combine Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.

### Add Wet Ingredients

Pour in the milk, vinegar, melted butter, and egg. Mix until the batter is smooth with no traces of dry flour.

### Stir in the Goodies

Fold in the chopped bananas and dark chocolate chips, being careful not to overmix.

### Scoop and Bake

Use a scoop to evenly distribute the batter into the prepared muffin pan. Bake at 400°F (204°C) for 20-25 minutes or until golden brown.

## Ingredient Substitutes

- Sugar: Try light brown sugar, muscovado, or coconut sugar for a healthier or darker muffin.
- Bananas: Feel free to use any type of banana, but Lakatan bananas have consistent sweetness and flavor.
- Add-ins: Customize with walnuts, almonds, dried mangoes, blueberries, chia seeds, or flax seeds.

## Nutrition Information (Without Frosting)

Serving Size: 1 muffin (85g)
Servings: 12

Per serving:

- Calories: 280 kcal
- Fat: 12g
- Carbohydrates: 41g
- Protein: 4g

## Perfect Pairings

Serve these muffins with a cup of coffee or tea, or enjoy them with a glass of cold milk. They're also great with a side of fresh fruit or a dollop of yogurt.

## Tips and Tricks

- For a lighter muffin, replace the melted butter with vegetable oil.
- Add a tablespoon of banana chips on top for extra crunch.

## Frequently Asked Questions

### Can I use self-raising flour instead of all-purpose flour?

Yes, you can. Simply omit the baking powder and reduce the baking soda to ¼ teaspoon.

### How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

### Can I freeze the muffins?

Yes, wrap the muffins individually in plastic wrap and freeze them for up to 3 months. Thaw at room temperature before enjoying.

### How can I make vegan Banana Chocolate Chip Muffins?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free milk and chocolate chips.

## Last Bites

Chef RV's Banana Chocolate Chip Muffins are a delightful treat that will leave you wanting more. With their moist, tender crumb and the irresistible combination of banana and chocolate, these muffins are sure to become a household favorite. Give them a try, and don't be afraid to get creative with add-ins and substitutions. Happy baking!

## Extra Indulgence: Frosting Options

Take these muffins to the next level by adding a luscious frosting. Here are some options to consider:

### Cream Cheese Frosting

- 115g cream cheese, softened
- 56g unsalted butter, softened
- 240g powdered sugar
- 1 teaspoon vanilla extract

In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and mix until well combined and creamy. Spread or pipe the frosting onto cooled muffins.

### Peanut Butter Frosting

- 125g creamy peanut butter
- 56g unsalted butter, softened
- 180g powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk

In a mixing bowl, beat together the peanut butter and butter until smooth. Add the powdered sugar, vanilla extract, and milk, and mix until well combined and fluffy. Spread or pipe the frosting onto cooled muffins.

## Muffin Troubleshooting

### Why are my muffins dense and heavy?

Overmixing the batter can cause muffins to become dense. Mix until the dry ingredients are just incorporated to prevent overmixing.

### Why did my muffins sink in the middle?

Underbaking or using too much leavening agent can cause muffins to sink. Check for doneness with a toothpick and adjust the leavening agents if necessary.

### How can I make my muffins more moist?

Make sure not to overbake the muffins, as this can cause them to dry out. Additionally, you can replace some or all of the butter with oil for a moister crumb.

## Sharing the Love

These muffins make a fantastic gift for friends, family, and coworkers. Wrap them individually in parchment paper or plastic wrap, and present them in a decorative box or basket for a thoughtful, homemade treat.


Delight your taste buds with these scrumptious, easy-to-make Banana Chocolate Chip Muffins - perfect for breakfast, snacks, or dessert!

Chef RV Banana Chocolate Chip Muffins


<YouTube url="https://www.youtube.com/watch?v=YUK0khu5DeA&t=9s&pp=ygUVY2hlZiBydiBnYXJsaWMgc2hyaW1w" />

## Ingredients

- 150-200 grams salted butter
- 1/4 cup minced garlic
- Chili flakes, to taste
- Sugar, salt, and pepper, to taste
- 750 grams fresh shrimps
- Slurry Ingredients
- 6 tbsp Water
- 2-3 tbsp cornstarch
- A splash of fish sauce

## Cooking Instructions

### Preparing the Shrimps

First, thoroughly wash and clean the fresh shrimps. If desired, remove the heads and devein them. Set the shrimps aside.

### Melting the Butter

In a large skillet or saucepan, melt the butter over medium heat. Opt for high-quality butter, such as European or Danish butter, for the best results.

### Adding the Garlic

While the butter is still not too hot, add the minced garlic. This prevents the garlic from becoming toasted and bitter. Let the garlic cook until its flavors infuse the butter.

### Cooking the Shrimps

Once the garlic has cooked, add the shrimps to the skillet. Cook them until they turn orange, then cover the skillet and continue cooking for another 1-2 minutes to ensure the shrimps are fully cooked.

### Preparing the Slurry

In a separate container, mix water, cornstarch, and a splash of fish sauce to create the slurry. This slurry will help thicken the sauce and prevent separation from the shrimps.

### Flavoring the Dish

Add chili flakes, salt, sugar, and pepper to the skillet according to your taste preferences. If you don't like spicy food, you can skip the chili flakes.

### Adding the Slurry

Pour half of the slurry mixture into the skillet, ensuring the sauce thickens and clings to the shrimps. You can add more slurry if necessary, but be careful not to over-thicken the sauce.

### Final Touches

Once the shrimps are cooked and the sauce has reached your desired consistency, turn off the heat. Sprinkle some chopped parsley on top for a pop of color and added flavor.

## What to Serve with Garlic Butter Shrimps

- Steamed white or brown rice
- Garlic bread
- Fresh green salad
- Quinoa
- Grilled or steamed vegetables

## Ingredient Substitutes

If you can't find salted butter, unsalted butter with a pinch of salt can be used as a substitute. Margarine blends can also be an alternative for those who prefer a dairy-free option. For a spicier version of the dish, you can use fresh chili peppers instead of chili flakes.

## Nutrition Information

This recipe serves 4 people with approximately 187 grams per serving. The nutrition information per serving is as follows:

- Calories: 446 kcal
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 340mg
- Sodium: 443mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 36g
  Please note that these values are approximate and may vary based on the specific ingredients used.

## Tips and Tricks

- Always use fresh shrimps for the best results. Keep them refrigerated until you're ready to cook.
- When cooking the garlic, avoid browning it, as this can cause a bitter taste in the sauce.
- Be cautious not to overcook the shrimps, as they can become tough and rubbery.
- Adjust the spiciness, sweetness, and saltiness of the sauce according to your preferences.

## FAQs

### Can I use frozen shrimps for this recipe?

Yes, you can use frozen shrimps. Thaw them completely and pat them dry before cooking.

### Can I substitute the shrimps with another type of seafood?

Yes, you can use crabs, prawns, or even scallops instead of shrimps. Just adjust the cooking time accordingly.

### Is there a dairy-free alternative for the butter?

You can use a dairy-free margarine blend or a plant-based butter substitute.

### Can I make this dish ahead of time and reheat it later?

Yes, you can make the dish ahead of time. Just reheat it gently over low heat to avoid overcooking the shrimps.

### How long can I store the leftovers?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

## Final Thoughts

Chef RV's Garlic Butter Shrimps is an incredibly flavorful and satisfying dish that's sure to impress your taste buds. With this easy-to-follow recipe, you'll be enjoying a restaurant-quality meal in the comfort of your own home. Bon appétit!


Discover how to make Chef RV's scrumptious Garlic Butter Shrimps. Follow this easy recipe and learn tips and tricks for an unforgettable dish.

Chef RV Buttered Shrimps


<YouTube url="https://www.youtube.com/watch?v=jNP5AwCUcns&pp=ygUgY2hlZiBydiBnYXJsaWMgbG9uZ2dhbmlzYSByZWNpcGU%3D" />

## Ingredients for a Flavor Explosion

Here's what you'll need to make this mouthwatering longganisa:

- 1kg ground pork (with about 10% fat)
- 110g dark brown sugar
- 100g minced garlic
- 2 tablespoons oyster sauce
- 1 teaspoon annatto powder
- 1 teaspoon ground black pepper
- 2 teaspoons iodized salt
- 2 tablespoons cake flour (or all-purpose flour)
- 1 tablespoon ketchup (banana or tomato)
  Note: For those who don't eat pork, you can substitute it with ground chicken or ground beef.

## Unleashing the Garlic Goodness

### Mix It All Together

In a large mixing bowl, combine ground pork, dark brown sugar, minced garlic, oyster sauce, annatto powder, ground black pepper, iodized salt, cake flour, and ketchup. Mix well using your hands or a mixer with a paddle attachment. The goal is to achieve a paste-like consistency that ensures the flavors blend perfectly.

### Shape Your Longganisa

Using a #20 ice cream scooper (around 50g each), scoop the mixture and roll it into a meatball shape. Place each meatball onto a parchment paper, wax paper, or cello sheet. Use the paper as a guide to roll and shape the longganisa into your desired size and shape. There's no standard rule for size, so feel free to get creative.

### Rest for Best Results

For optimal flavor, let the shaped longganisa rest overnight in the refrigerator. However, if you can't wait to dig in, you can fry them right away.

### Fry and Enjoy

Heat a pan and fry the longganisa until cooked and golden brown. Serve and enjoy your delicious homemade Garlic Longganisa.

## Nutritional Information

The following nutrition information is based on a single serving size of 100 grams of cooked Chef RV Garlic Longganisa, using the provided ingredients:

- Calories: 268 kcal
- Total Fat: 16g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 7g
- Cholesterol: 76mg
- Sodium: 782mg
- Total Carbohydrates: 11g
- Dietary Fiber: 0.5g
- Sugars: 6g
- Added Sugars: 5g
- Protein: 20g
- Vitamin D: 0.7mcg
- Calcium: 38mg
- Iron: 1.2mg
- Potassium: 346mg
  Please note that the nutrition information may vary depending on the specific ingredients used and their measurements, as well as the cooking methods employed. To obtain more accurate nutrition information, you can consult a registered dietitian or use a nutrition calculator with the exact ingredients and measurements that you use in your own version of this recipe.

## Perfect Pairings

Serve your Garlic Longganisa with a side of garlic fried rice and a sunny-side-up egg for a complete Filipino breakfast experience. Alternatively, pair it with a simple salad or some sautéed vegetables for a lighter meal.

## Ingredient Substitutes

- Dark brown sugar: Light brown sugar, coconut sugar, or muscovado sugar can be used as healthier alternatives.
- Annatto powder: Substitute with turmeric or paprika for a similar color effect.
- Cake flour: All-purpose flour can be used in place of cake flour.

## Tips and Tricks for Success

- Use ground pork with about 10% fat to prevent dry longganisa.
- Mix the ingredients well to create a paste-like consistency for better binding.
- Resting the shaped longganisa overnight enhances the flavor.

## FAQs

### Can I freeze the shaped longganisa?

Yes, you can freeze them for later use. Just make sure to store them properly in an airtight container.

### Can I use ground turkey instead of pork, chicken, or beef?

Absolutely! Ground turkey can also be used as a substitute for ground pork in this recipe. Just keep in mind that the flavor and texture might be slightly different.

### How long can I store cooked longganisa in the refrigerator?

Cooked longganisa can be stored in the refrigerator for up to 3-4 days. Make sure to store them in an airtight container to keep them fresh.

### What other sauces can I use instead of oyster sauce?

If you prefer not to use oyster sauce, you can try substituting it with soy sauce or Worcestershire sauce. Keep in mind that the flavor profile will change slightly.

### Can I bake the longganisa instead of frying them?

Yes, you can bake the longganisa at 375°F (190°C) for 20-25 minutes or until fully cooked and golden brown.

## Final Thoughts

With Chef RV's Garlic Longganisa recipe in your arsenal, you're all set to impress your family and friends with a delightful breakfast treat. This homemade longganisa is not only delicious but also easy to make, allowing you to create a fantastic dish with minimal effort. So go ahead and give it a try – your taste buds will thank you!


Discover the secrets to making Chef RV's scrumptious Garlic Longganisa at home, with an amazing blend of flavors, and tips for the perfect breakfast.

Chef RV Recipes

Chef RV Pineapple Upside Down Cake

Chef RV's Carbonara

Chef RV's Chicken Alfredo Pasta

Chef RV Banana Chocolate Chip Muffins

Chef RV Buttered Shrimps

Chef RV Garlic Longganisa