Silog Fever part2
Silogs are always the best Filipino breakfast. Here is how I setup my home-cooked silogs.
For the sinangag, I used the following ingredients:
The singag (fried rice) is prepared by sautéing the garlic in vegetable oil for a few seconds. The leftover rice is then added. The rice should be tossed continuously for 1 minute. A dash of salt and pepper is then added. The rice is tossed again for 30 seconds. Crushed chicharon is then added and mixed well.
When serving the sinangag, you can either use a mold (plastic cup) or just pour it directly on a plate.
Danggit silog
The danggit silog is composed of the dried fish danggit, sinangag, and itlog (egg). In my version, the sinagag is placed on on side of the plate. A few chopped spring onions is added on top.
Two eggs cooked sunny-side-up is placed on the plate slightly overlapping the sinangag. Lastly, three fried danggit are placed overlapping the eggs and the sinangag.
Presentation really makes a difference when you serve them to your family. They will enjoy the meal more.
Longsilog
Longsilog is composed of longanisa, sinangag, and itlog. Rice is the ultimate source of carbohydrates for Filipinos. For this silog, I served 2 cups of sinangag. It is then topped it with three chicken longanisa and a sunny-side-up egg.
A presentation like this is irresistible..
Tosilog
Tosilog is composed of tosino, sinangag, and itlog. For this silog, the sinangag is molded in a plastic cup, then topped with finely chopped spring onions. Four slices of tocino is assembled beside the sinangag, and a sunny-side-up egg on the other side.
With breakfast presented like this, kids will surely look forward to your silogs every morning before going to school.
For the sinangag, I used the following ingredients:
- leftover rice
- 4 cloves of garlic (chopped in 3rds)
- vegetable oil (2 tablespoons)
- a dash of salt and pepper
- finely chopped spring onions
- ground chicharon
The singag (fried rice) is prepared by sautéing the garlic in vegetable oil for a few seconds. The leftover rice is then added. The rice should be tossed continuously for 1 minute. A dash of salt and pepper is then added. The rice is tossed again for 30 seconds. Crushed chicharon is then added and mixed well.
When serving the sinangag, you can either use a mold (plastic cup) or just pour it directly on a plate.
Danggit silog
The danggit silog is composed of the dried fish danggit, sinangag, and itlog (egg). In my version, the sinagag is placed on on side of the plate. A few chopped spring onions is added on top.
Two eggs cooked sunny-side-up is placed on the plate slightly overlapping the sinangag. Lastly, three fried danggit are placed overlapping the eggs and the sinangag.
Presentation really makes a difference when you serve them to your family. They will enjoy the meal more.
Longsilog
Longsilog is composed of longanisa, sinangag, and itlog. Rice is the ultimate source of carbohydrates for Filipinos. For this silog, I served 2 cups of sinangag. It is then topped it with three chicken longanisa and a sunny-side-up egg.
A presentation like this is irresistible..
Tosilog
Tosilog is composed of tosino, sinangag, and itlog. For this silog, the sinangag is molded in a plastic cup, then topped with finely chopped spring onions. Four slices of tocino is assembled beside the sinangag, and a sunny-side-up egg on the other side.
With breakfast presented like this, kids will surely look forward to your silogs every morning before going to school.
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