Longsilog with salted egg and tomato

Instructions

1. If using from frozen, make sure your longanisa is defrosted before starting. Roughly chop the salted eggs. Halve the cherry tomatoes. In a medium bowl, combine the eggs and cherry tomatoes and season with salt and pepper.
2. Dice the cucumber. Cut the mango into a thin julienne. Cut your longanisa into bite sized chunks.
3. Heat a drizzle of oil in a large frying pan over medium-high heat. When hot, add the garlic and cook, stirring, for 1 minute, or until golden. Remove from the pan and reserve for garnish.
4. Return the frying pan to a medium-high heat with another drizzle of oil. Add the remaining garlic and cook, tossing for 1-2 minutes, or until just golden. Increase the heat to high, then add the cooked rice with a large pinch of salt and cook, tossing, for 3 minutes, or until warmed through. Remove from the pan.
5. Heat a drizzle of oil to the pan over medium heat and cook the longanisa for 4-6 minutes, or until sticky and brown.
6. Serve the longanisa and rice in a bowl with the egg and tomato salad, cucumber, mango and a spoonful of bagoong. Sprinkle the garlic rice with the fried garlic.