Silogs, a Filipino’s traditional term for itlog (egg) and sinangag (fried rice), is undoubtedly a favorite morning meal in the Philippines.
This early morning happiness comes in various combinations with tocilog, tapsilog, and longsilog (Filipino sausage) covering the list. There are still many varieties of silogs like chiksilog (with chicken), chosilog (with adobo), and many more.
But today, we are going to cook a blend of Filipino sausage, sinangag, or the savory garlic fried rice and eggs.
Yummy! Let’s start cooking.
- 4 links of Filipino sausage (longsilog)
- 3 eggs
- 4 small bowls of leftover rice from the previous night
- 2 cup of water for cooking Filipino sausage (longsilog)
- 1/2 tbsp ground black pepper
- 1 clove of garlic
- Olive oil for frying
- 1/2 tbsp salt
- 1/4 tbsp MSG
- To cook the longsilog (Filipino sausage), place the sausage in a frying pan collectively with water and keep under medium heat until it comes to boil. Let the water evaporate completely until oil starts to ooze from the sausage links. To cook uniformly, regularly move the sausage links and fry for about 7 minutes.
- For eggs, beat 2 eggs like the way you make an omelet. Add a pinch of salt for taste then cook in a pan (frying). Take out from the pan then keep aside. Get another egg for the sunny side up. Prepare using the same pan. Take out when done and keep aside.
- For garlic fried rice, cut the rice up, mainly the big chunks and keep aside. Place oil in a pan (heated) and prepare your garlic until the color turns gold-brown, and the aroma is floating in the air. Add the rice and mix for about two minutes. Add the salt, pepper, and MSG for added flavor (MSG is optional). Cook for another six minutes, continually stirring to check the rice from scorching.
- Arrange the fried rice, sausage, and eggs on a plate and serve while hot.