I could—and I will—eat silog for every meal of the week.
. It’s a remarkably flexible formula, a blueprint with a long-standing reputation that inspires endless possibilities.
And there’s no question which version of this equation I turn to on the reg. It’s the Filipino breakfast staple silog, and I make it in one form or another multiple times a week. It’s my swift and hurried workday meal, my fancy family weekend breakfast, the object of my late-night hangover lust, and my champion ride or die.. Sinangag begins with a bounty of chopped garlic, which sizzles steadily in a blanket of oil and reemerges as crispy golden confetti.
Silogs are usually served with a protein, and there are many variations. When I was growing up, my mom always kept our freezer stocked with vacuum-sealed packages of store-bought tocino , brick-colored logs of longganisa sausage, and tuyo, a salty dried fish that’s notoriously smelly but tastes wonderful; in the pantry, metal cans of Spam and corned beef sat side by side. These were all indications of silogs to come.
When serving sinangag and itlog with a protein, the shorthand of the protein is prefixed to “silog,” creating another portmanteau. Hot dogs plus silog equals “hotsilog,” bangus fish plus silog equals “bangsilog,” and so on. While pan-frying is the most common cooking method for silog proteins, grilling is another viable option. Just about anything can be served silog style, which means it’s a great meal for repurposing leftovers or using up whatever you have on hand.
Like with the marinade, there’s more than one way to cook tapa. Some simmer the beef and marinade together until the moisture evaporates, but I prefer to remove the meat from the marinade and pan-fry it: It’s faster and less likely to produce dry, overcooked beef. Plus, the high and direct heat of the pan-fry gives me a better char. Top sirloin is the best cut for tapa—even better if you can snag one with some good marbling. Slice it against the grain into bite-size pieces .
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