Okay so I forgot that I had broccoli in the fridge… but the good thing was, I remembered before it spoilt.
Brocolli with Cheese Sauce topped with Crispy Longganisa
- small head of broccoli. Separated into its individual bite-size florets.
- Various melting cheese (grated or finely chopped) and cheese spreads (for this particular recipe, I used a single serve EDEN cheese, single serve Cheeze Whiz original packet, and a Cheeze Whiz pimiento packet.)
- 1 pc. garlic longganisa (without the skin) (Use any salty or garlicky longganisa, just not the sweet kind)
- 2 cloves of garlic minced
- 2-3 tbsp of white wine (or water)
- 1 tsp of flour dissolved in a little water
- italian herb seasoning
- salt & pepper to taste
- Blanche the broccoli florets by boiling a pot of lightly salted water. When it’s boiling dunk the broccoli in and allow to boil until the florets look a lot more green. (You could also steam this but I’m too impatient so I’ll just boil).
- When the broccoli is cooked through, drain the liquid and set it aside.
- In a skillet pan, sauté the garlic and the longganisa meat till the meat is brown. Remove as much of the fried/crispy longganisa meat as you can and set it aside.
- On low heat, add white wine (or water) and deglaze the pan. The liquid will probably be a bit brown. That’s okay, this sauce really won’t be the bright yellow kind of cheese sauce.
- Add your cheeses, Italian herb seasoning, salt and pepper to taste. Stir until well incorporated. (No bits of unmelted cheese-unless you want unmelted cheese bits).
- Add the flour water and mix. The sauce will start to thicken.
- When satisfied with the taste and consistency of your cheese sauce, add the broccoli and mix it well.
- Top the dish with the longganisa bits.
Here it is! It’s my baon for lunch tomorrow…woohoo!