A small citrus native to the Philippines, also called calamondin in English. Its juice is used to marinate and season fish, chicken and pork, and is mixed with soy sauce (toyomansi) or fish sauce (patismansi) for dipping. Cut in half, it is served as a condiment with almost every kind of pancit.
Sources: en.wikipedia.org
This moment in the journey
Longsilog with a squeeze of kalamansi
A comfortable place where time passes slowly. I started on breakfast in the kitchen of my stay. A red bowl held small green kalamansi, and through the screen an orange tabby looked up at me.
I minced garlic, fried an egg, and stir-fried rice with the garlic to make garlic rice. Add a sweet sausage, longganisa, to the fried egg and garlic rice, and you have longsilog, a Filipino breakfast classic. In the dappled sunlight, the same cat lay stretched out.
I added slices of tomato and squeezed over some kalamansi, a Philippine citrus. The refreshing sourness matches the sweetness of the sausage: a perfect breakfast for a tropical country. Green coconuts hung heavy on the palms in the garden, with a church cross beyond them. The start of a day on an island of eternal summer.
Watch this scene on YouTube1:06
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Lapu-Lapu City, Cebu
Longsilog
Silog is the name for a family of Filipino breakfasts built on garlic fried rice and a fried egg; the name changes with what comes alongside.
From: Everyday life on Mactan Island
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An island of about 65 square kilometers, lying a few kilometers east of Cebu Island.
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