For any non-Filipinos, silog is an acronym for si-nangag (garlic fried rice) and it-log (egg), two of the three components that make up these traditional Filipino breakfasts. Used as a suffix, the word silog is always preceded by an abbreviation of the first component which signifies the meat portion of the dish.
Some of the most popular silogs include:
Tapsilog – Tap-a (cured beef) + si-nangag (garlic fried rice) + it-log (egg)
Longsilog – Long-ganisa (Filipino sausage) + silog
Tocilog – To-cino (pork fatback) + silog
Bangsilog – Bang-us (milkfish) + silog
Chicksilog – Fried chick-en + silog
SPAMsilog – SPAM + silog
As you can probably tell by now, there are no rules nor restrictions in place, so you can pretty much make up whatever breakfast mashup you wanted. Today, Ren used her sukiyaki cut of lamb to make this less conventional but exceedingly delicious dish of lamb-silog.
Breakfast. It’s more fun in the Philippines.
Call me biased but I think we Filipinos enjoy some of the best breakfasts in the world. Do you agree? 🙂
- 350 g lamb, sukiyaki cut
- 1/8 cup dark soy sauce
- 1/8 cup cane vinegar
- 1/2 tsp freshly ground black pepper
- 1/2 Tbsp garlic powder
- 1 Tbsp vegetable oil
- 1/4 cup vegetable oil, for frying
- Combine soy sauce, vinegar, pepper, garlic powder and lamb in non-reactive container and mix well.
- Marinate lamb for at least 12 hours, or leave in refrigerator overnight.
- Drain meat and pat dry when ready to cook.
- Heat oil in frying pan and fry meat until cooked through.
- Serve with garlic rice and creamy scrambled eggs.
JB and Renée are the Traveleaters behind Will Fly for Food, a travel blog for the gastronomically inclined. They enjoy experiencing food from different cultures so they’ve made it their mission to try every country’s national dish. Read more about them and their National Dish Quest here.