One can reach for milk and cereal, or get some toast, pour coffee and be off into the busy day ahead. Breakfast completed. No biggie. All good.
Or pick up a sandwich, wash it down with soda and then declare lunch officially done.
Or put some greens together, toss in tomatoes and other vegetables, cheese and a little meat and declare dinner solved.
Or one can fix herself up the kind of meal that no right-thinking Pinay can ever pass up, the ultimate tasty Pinay meal.
Not just any no-cooking-required or get-you-out-the-door-in-no-time elements thrown together, the silog takes some time to prepare. It rewards fans, however, with a unique blend of tastes nowhere else invented but in the Philippines. Often finished with slices of tomato and cucumber, this unique Filipino meal arrangement is a harmony of flavors, textures, and colors, too.
“Silog” is portmanteau for sinangag (garlic fried rice) and itlog (egg; usually sunny side-up). The first syllable of the meal’s meat element forms the silog prefix and distinguishes each variant. And, what meals they are! Always satisfying, filling feasts for the senses.
Here are the more popular ones and some quick tips on how to make them.
|Tapsilog – the first to have been composed when the silog craze started in the 1980s, this combination, featuring the iconic beef tapa, remains popular to this day; fry enough Pampanga Beef Tapa in hot oil to create this interesting combination.|
|With such a rich variety of silog permutations, it is perfectly possible to enjoy a good meal any time of the day. So go ahead and fix yourself a silog for breakfast, lunch, dinner or a late-night slap-up. Remember, the Filipino meal rarely disappoints.|