LongSiLog (Longganisa, Sinangag at Itlog)

Longsilog

LongSiLog (Longganisa, Sinangag at Itlog)

I think you’ll be seeing a lot of SiLog recipes on this blog from now on. There’s a tendency for me to favor easy-to-cook recipes for breakfast and lunch these days. I’m still not over  all the things that’s been “attacking” me lately. With SiLog meals all I have to do is change the viand to make it different.

To my non-Filipino friends, SILOG is a term that has been coined from the Filipino breakfast staple SInangag (garlic fried rice) and itLOG (egg). Another syllable is prefixed in it, usually the first syllable of another viand/dish that comes with the garlic fried rice and egg. In this case, it’s LONG from LONGganisa, our local version of sausage. Hence, LongSiLog.

SiLog meals are easy to prepare and heavy enough on the tummy. This will help provide more energy for the day and wake up my sleepyhead of a husband and daughter. We eat breakfast at 5:30am and kids like Ykaie has a tendency to eat sloooooowly when breakfast is that early. But she loves rice meals, so we eat rice breakfast almost four times a week — and that’s on weekdays. So much for that “less carbs” thinking..

LongSiLog (Longganisa, Sinangag at Itlog)

I used ready-made Longganisa for this LongSiLog meal, one which we bought from our suki in Malabon, but I’m planning to make a homemade recipe as soon as possible — like after we move and get settled in our new home which I think is gonna be next month. (Crossing my fingers on this one!) Almost all my kitchen gadgets are kept in boxes these days and I sometimes get too lazy to take them out or find which box contains which kitchen gadget. Besides, I’m kinda busy with Proper Nouns and Common Nouns, and loom bands, and the house…. and with peanutbutter.

No recipe for this post. I just fried out the ready-made skinless Longganisa, made sunny side -up egg, and top it over garlic fried rice. I’ll save the recipe for garlic fried rice on the next post.

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29 Responses

  1. Just because it’s easy and simple doesn’t mean it’s not delicious. Garlic is probably my favorite spice. Other than salt that would be the one I would miss the most if I didn’t have access to it. Anyway this looks delish to me. I am sorry you are having problems with ‘attacking things’. That doesn’t sound good. Hang in there.

  2. Thanks for finally talking about > LongSiLog (Longganisa, Sinangag at Itlog) – The Peach Kitchen < Liked it!

  3. Hi mommy Peach, I love silog too lao na kapag may kape! I’ll be waiting for your home made longganisa so I could have a different version naman 🙂

  4. We also eat longsilog for breakfast, sometimes, alternated with tosilog. I can’t wait to see the recipe for your homemade longganisa. I usually buy Pampanga’s Best for skinless and Monterey for the one with skin. I prefer skinless, though. I miss my mom’s recipe.

  5. Photos are too real that they look ready to eat from the screen! You’re my new idol to food photography 😀 I usually go for the Lucban Longganisa when cooking longsilog cause it has better flavor for my taste( plus added garlic! yum) 😀

  6. Hello! I could have sworn I’ve been to this blog before but
    after browsing through some of the post I realized it’s
    new to me. Anyhow, I’m definitely glad I found it and I’ll be book-marking and checking back frequently!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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