Silog Fever part1
Silog meals are famous breakfast options among Filipinos. We often make our versions at home. But why are silog meals from restaurants more enticing? Is it all about the presentation? Let me give it a try...
Sinangag is a tagalog translation of fried rice. In Bisaya (at least in my dialect), sinangag is called sinanlag. Sinangag is a traditional a way of reheating rice. There are various ways of preparing sinagag. Here are my basic ingredients.
Cornsilog
Corned beef + sinagag + itlog = cornsilog. In all silog meals, the egg is always cooked sunny-side-up. The rice is also molded in a cup. A drizzle of garlic bits and finely chopped spring onion is sprinkled on top of the sinangag.
For my cornsilog, I used Purefoods hot & spicy corned beef. This is sold at Php 67.50.
Chorisilog
For this silog, the chorizo was bought from a local wet market. Eight pieces cost Php 27.00. Serving the chorisilog on a fancy plate brings the presentation to the next level.
Lechon kawali silog
Silogs can be served on other containers aside from plates. For my lechon kawali silog I used a small pan, fitting for a lechon kawali (Kawali = pan).
The lechon kawali was prepared by boiling the pork for an hour. After boiling, the meat was marinated in vinegar, salt, and pepper.
The sinangag was mixed with fried dilis, then topped with finely chopped spring onions.
Sinangag is a tagalog translation of fried rice. In Bisaya (at least in my dialect), sinangag is called sinanlag. Sinangag is a traditional a way of reheating rice. There are various ways of preparing sinagag. Here are my basic ingredients.
Cornsilog
Corned beef + sinagag + itlog = cornsilog. In all silog meals, the egg is always cooked sunny-side-up. The rice is also molded in a cup. A drizzle of garlic bits and finely chopped spring onion is sprinkled on top of the sinangag.
For my cornsilog, I used Purefoods hot & spicy corned beef. This is sold at Php 67.50.
Chorisilog
For this silog, the chorizo was bought from a local wet market. Eight pieces cost Php 27.00. Serving the chorisilog on a fancy plate brings the presentation to the next level.
Lechon kawali silog
Silogs can be served on other containers aside from plates. For my lechon kawali silog I used a small pan, fitting for a lechon kawali (Kawali = pan).
The lechon kawali was prepared by boiling the pork for an hour. After boiling, the meat was marinated in vinegar, salt, and pepper.
The sinangag was mixed with fried dilis, then topped with finely chopped spring onions.
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