Tosilog (Sweet cured pork, Garlic Fried Rice and Fried Egg) is one of my favourite in the “Silogs” range. The Sweet cured pork is called “tocino”, to describe the flavour in my opinion is close to the chinese bbq pork (char siu) that is available in the chinese shops.
Bangsilog is one example of the “Silogs” range. It consists of bangus (milkfish), sinangag (garlic fried rice) and pritong itlog (fried egg). Served usually at breakfast, nowadays people eat them anytime of the day.
You might think that it is silly, posting a recipe on how to fry an egg but I am that kind of person who wants to cover all the basics on a certain dish. I’ll be discussing the “silogs” range after this post and fried egg is one of the essential ingredients. I don’t like fried eggs that are too crispy or burnt. Miss M doesn’t like to eat the crispy ones as she complains it got bits that scratches her throat. So here’s the basic recipe how to fry an egg, the Busog! Sarap! way…
Sinangag (Filipino Garlic Fried Rice) is a very common morning breakfast staple for Filipinos. When I was growing up in the Philippines, the aroma of freshly cooked “Sinangag” is always there in the morning whenever I am vacationing at my lolas, either in Laguna or Navotas. “Sinangag” always highlights the flavours of whatever “ulam” (dish that goes with rice) is on offer. It is also a ingenious way to use cold leftover rice from the day before. It plays a very important part of the “silogs” (filipino breakfast combos), and it won’t be the same if you use steamed rice or chinese fried rice.
What does KSP stands for, you might ask? It’s kamatis, sibuyas and patis (tomatoes, onions and fish sauce) mix that is served as a side dish. I called this a filipino salsa as it slightly resembles a mexican salsa minus the fish sauce. This gorgeous side dish tends to make you eat more. Just watch your “onion breath” after eating KSP as raw onions are included.
There are many versions of Filipino Adobo and one of this is Adobong Sitaw (Snake Beans Adobo). This is one of my favourite “ulam” (dish that goes with rice). Filipino Adobo is influence by Spanish occupation, it’s a cooking process involving stewing with vinegar. Typical ingredients for adobo is vinegar, soy sauce, bay leaf and peppercorns.
If you want good Vietnamese food in a hurry, this is the place for you, PHO *HIEN VUONG* PASTEUR at Sunnybank. The TRIBE has been eating here for a couple of years now. When I get that feeling of “katam”-short for katamaran (laziness) to cook, I usually bribe Mr. H to drive us to Sunnybank. This eatery never disappoints us, very quick service and good food, always.
