Longsilogs or Silogs

Longsilog or Silogs

Longsilog or Silogs are definitely a very popular Filipino breakfast. They come in many combinations and are all mouth-watering breakfast delights. You can find these dishes at street vendors all over the Philippines.

Longsilog

Longsilog

They are commonly called Turo-Turo Eatery’s (it means pick and point eatery). This recipe is for Longsilog. It’s a combination of Longanisa, (Filipino sausage) eggs, and garlic-fried rice. Sometimes it also comes with fresh slices of tomato and onions.

The three most commonly seen silogs are:

  • Tapsilog having tapa as the meat ingredient
  • Tocilog having tocino as the meat ingredient
  • Longsilog having longanisa as a meat ingredient

Other silogs sometimes seen:

  • Hotsilog, with a hot dog
  • Bangsilog, with bangus (milkfish)
  • Dangsilog, with danggit (rabbitfish)
  • Spamsilog, with spam
  • Adosilog, with adobo
  • Chosilog, with chorizo
  • Chiksilog, with chicken
  • Cornsilog, with canned corned beef
  • Litsilog, with lechon

Ingredients:

  • 4 Cups of left over rice from the previous night
  • 5 Links of longanisa sausage
  • 1 Cup of water for cooking longanisa
  • 3 Eggs
  • 2 Cloves of garlic
  • ½ Tbs. Salt
  • ¼ Tbs. Ground black pepper
  • ¼ Tbs. MSG
  • Oil for frying

Directions:

  1. The Longanisa Sausage in a frying pan add water and oil and bring to a boil.
  2. Let the water totally evaporate and wait for the oil to extract from the sausage links.
  3. Let it fry for about 5 minutes rolling the sausage links constantly to cook evenly.

The Eggs:

  1. Beat two eggs as you would normally make an omelet.
  2. Season them with salt, cook in a frying pan, remove, and set aside.
  3. Next get a third egg and cook it sunny side up.
  4. Remove and set aside.

The Garlic-Fried Rice:

  1. Break up the rice smoothly and set aside.
  2. Heat frying pan, add oil, and saute garlic until golden brown.
  3. Next add rice and stir for 1 minute.
  4. Then add salt & pepper and msg to taste and let it cook for an additional 5 minutes.
  5. Stir the rice constantly to avoid scorching.
  6. Add more salt if needed.

The Plating:

  1. In a platter arrange the longanisa, eggs, and fried rice and garnish with freshly sliced tomatoes and onions or slices of cucumber (Pipino).
  2. Then ask yourself this, When was the last time you had a breakfast this good! Enjoy your breakfast.

Ingredients

Longanisa

Longsilog

Longsilog

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6 Responses to “Longsilog or Silogs”

  1. maya says:

    thanks for all these recipes!!i really enjoyed looking and reading them!!makes me so hungry!!ur recipes are well organized and easy to follow and the pictures are mouth watering!! :)

  2. ShEenZ says:

    the presentation is a master piece.. only shows how filipinos can be of great talent and skills when it comes to cooking..as Chef GUsto in the movie Ratatouille says “anyone can cook, but only the fearless will become successful” … this is a wonderful day to start your day..thanks for this site it helped me a lot.. kudos to the one who made this site.. two thumbs up..keep it up!

  3. Jing-Jing says:

    I love this site, first of all. I make this breakfast on a Sunday morning when I’m feeling like a Filipino fix. So much better when you make it yourself. I like to include some fresh melon in the end, just to make me feel better.

  4. Hally says:

    Thanks so much for this website! My husband is Filipino, and I love to cook, so I am so happy to be able to learn how to make his childhood favorites! Plus, one time, I tried to make the longanisa sausage and simply fried it – it ruined the pan! I was thinking I was going to have to buy a new pan everytime I made it – LOL! AND tonight I tried the pancit….you have no idea. I have tried to make it about 50 times with no success, and this one was awesome! Thanks so much!!!!

  5. Hally,

    You’re welcome! I am very glad to hear that you are able to cook that Pancit successfully this is why I have this website to lend a helping hand. Another thing when you cook Longanisa you need to put 1 cup of water and let it cook slowly, when the water evaporates then you can add 2 Tbs. of cooking oil again lower your heat down. Otherwise the sugar will burn and stick to the pan which they are nightmare to get rid off. Anyway, good luck on your cooking and keep sharing your cooking stories with us. :)

    Cheers,
    Robert Colinares

  6. I love your blog. It makes me hungry every time. Thank you for putting it together I’m a big fan already

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