Oakland's Filipino weekend brunch runs through FOB Kitchen's Bib Gourmand counter on Telegraph. Longanisa sausage and garlic rice with two eggs over easy.

Filipino Americans have lived in the Bay Area since the 1920s, with Oakland's Filipino population concentrated in West Oakland and the San Antonio district. The traditional silog breakfast of longanisa, garlic rice (sinangag) and egg (itlog) is the regional pillar. Janice Dulce opened FOB Kitchen in Temescal in 2018 and earned a Michelin Bib Gourmand for the silog plate.

Where to eat Filipino longanisa brunch in Oakland

3 editor picks for Filipino longanisa brunch in Oakland, ranked by editorial score. All Oakland signature dishes · Filipino longanisa brunch across every city.

Book food experiences in Oakland

See all 101 food experiences in Oakland

Make it at home

Serves 440 minEasy

Ingredients

  • 500g Filipino longanisa sausages
  • 300g jasmine rice, cooked and cooled
  • 6 garlic cloves, minced
  • 3 tbsp neutral oil
  • 4 large eggs
  • Salt, black pepper
  • 1 tbsp coconut vinegar
  • Cane vinegar dipping sauce
  • Sliced tomatoes and cucumber to serve

Method

  1. Pan-fry the longanisa over medium heat until caramelized and cooked through, about 8 minutes. Rest off heat.
  2. Heat oil in a wok or large pan. Fry the garlic until golden. Add the cold cooked rice and toss with salt and pepper for 4 to 5 minutes.
  3. Fry the eggs sunny-side up in the pan the longanisa left.
  4. Plate longanisa, garlic rice and fried egg. Serve with tomato, cucumber and a small bowl of cane vinegar dipping sauce.

Editor tip. Use day-old rice. Fresh rice goes mushy in the wok; day-old fries up to separate grains.