4 tablespoons butter
4 longanisa sausages (see related recipe)
4 tablespoons grapeseed oil
4 cloves garlic cloves, thinly sliced
440 grams (about 2½ cups) cooked jasmine rice, cooked
1 bunch green onions, thinly sliced
Kosher salt and freshly ground black pepper to taste
4 eggs, soft poached
1 Romaine lettuce heart, chiffonade
1 bunch cilantro, bunch, lightly chopped
2 ounces bread-and-butter pickles
4 tablespoons chili marmalade or chili sauce
Heat oven to 350 degrees.
Heat a medium, ovenproof saute pan over medium-high heat. Add butter and when melted, add longanisa and lightly brown on all sides, then transfer to the oven and cook for 7 to 9 minutes, or until sausage is cooked through. Baste with butter several times.
Heat grapeseed oil for 30 seconds in a saute pan over high heat. Add garlic and lightly toast, then add rice and sauté until light, fluffy and slightly crispy. Add green onions, salt and pepper; stir to combine and remove from heat.
To serve: Place one-quarter of rice mixture in middle of bowl, then place a poached egg in middle of rice. Garnish each with a handful of lettuce, 1 tablespoon chili marmalade, pickles and some cilantro. Top with two sausages.
Chefs Kurt Guzowski and Thomas Rice, Tete Charcuterie, Chicago