Saturday, August 7, 2010

let's talk breakfast

Come on in. Grab a chair, sit down and let's talk breakfast...  Usually, you would be offered breakfast with two slices of toast, eggs sunny side up (or scrambled, or overeasy) and some slices of bacon or sausage.. but isn't that too common?

Now, how about breakfast with fried garlic rice? Yummy; now we're talking... but wait a minute! Rice? for breakfast?! Yes, fried garlic rice for breakfast, because we're having a Filipino breakfast, which looks like this:

I guess we Filipinos took the saying "eat breakfast like a king" too seriously!  Let's take a closer look, shall we?

What you see is a serving of longsilog. Let me teach you some key Filipino words. Longsilog is a play on words:  Long is from "longganisa" (sausage), si is from "sinangag" (garlic fried rice), while log is from "itlog" (egg). The great thing about this compound word is how it sums the dish up: sausage, garlic rice and sunny side up eggs. If we were to translate it to English, we couldn't just say saugarsu... so you just have to remember the term longsilog.

This breakfast spread is typical back home. However, since moving to America, we enjoy this sumptuous breakfast only during weekends.  So this weekend, I was in the mood for our -silogs, I made my homemade sweet beef longanisa complete with eggs and garlic fried rice!

If you like this post, stay tuned! I will be sharing with you how to cook other -silog meals, tocino or sweet cured pork, tapa or dried/cured beef and corned beef, for you and your family to enjoy.

Sweet Beef Longanisa

2 lbs  ground beef
2 tbsp hoisin sauce
2 tbsp oyster sauce
minced garlic ( i like mine with lots of garlic)
2 tbsp sugar

In a mixing bowl, mix all the ingredients together: hoisin sauce, oyster sauce, garlic and sugar.  Mix well, allowing all the seasonings to fuse together.  Add the ground beef amd mix it by hand.  Start forming the longanisa into an elongated shape.  I usually freeze it for a few minutes before frying.  

In a pan, spray cooking oil spray.  Brown all sides of the longanisa.

Garlic Rice

2 tbsp cooking oil
4 cloves garlic, minced
cooked white rice (use a day old rice from the fridge not the freshly cooked rice as this is sticky.)
Salt to taste


In a wok, add cooking oil and garlic at the same time.  This way the cooking oil will slowly heat up and the garlic starts to brown, this way you won't burn the garlic.  Add  rice. Mix well and then season it with salt. Again, do not use sticky/very moist rice.  It should be dry and it's best to use the refrigerated left-over rice from the previous day.

Enjoy your breakfast with a sunny side up egg, tomatoes on the side plus dip the longanisa with sweet chili vinegar... Enjoy!


  1. I like your breakfast much better than mine. When can I come over?

    Two thumbs way up.

  2. This looks so delcious! (i came here from twitter, by the way!) I'm going to try your sausage recipe, I miss having good breakfast sausage in Peru.

  3. If there's a straight flight from Miami to San Diego, hop in and you'll be here in time for tomorrow's breakfast. LOL!

    Rebecca: Your daughter will surely love it too Im sure... I told you Im going to mail you some haha!

    Kelly: great to meet you. I'm glad you came. Take care and have fun in Peru!

  4. How about the Ybanag Longaiza. Would be interesting if you feature that too, just like you featured Batil Patung! KUDOS!


  5. Longsilog is yummy! Can't say when I had it last but I do remember enjoying it as a kid. Must have some soon!

  6. It looks great stuff on your table. When in Asia I eat similar bfasts, fried rice, noodle soup and such, at home my favorite nowadays is a tomato and a piece of cucumber, both finely chopped in cubes, with a pinch of vinegar and olive oil, and 3 large spoons of self made yogurt, salt and pepper, kind of Lebanese.
    I saw you at One Perfect Bite.

  7. Hi Houdini:
    Welcome aboard! Great to meet you! Your breakfast sounds refreshing too. Lebanese cuisine is something I have to learn. I will definitely skip over to your blog to check.

  8. Tagatugie: I will definitely do that. I just have to look for casing. Thanks for the suggestion

    Jean: I bet, it does sound like a tongue twister isn't it? I hope you;ll get to try it soon.
    Take care now.

  9. Malou!! This is sooo amazing! I just love Filipino breakfasts - with lots and lots of rice.

  10. Yum! We love -silog weekend breakfasts at our house, too! We usually buy the longanisa from 99 Ranch (it's fresh and SO good) and brown Calrose rice (it's the same breed of sticky rice, but it still has the bran intact) for the garlic fried rice.

    But, I'm definitely giving your homemade beef longanisa a try, Malou (and I can't wait to see the other -silogs)! Looks like I know what we're having for breakfast next weekend!

  11. Ohhh, did you say homemade longanisa!?! What time is breaky at your house? I've never tried making my own longanisa, but you have inspired me!

  12. Your breakfast certainly looked better than mine today. I think it's a great wa to start the day. I hope you are having a good day. Blessings...Mary

  13. Trissa: "lots and lots of rice" that's another Pinoy talking, LOL! but yeah it's best with lots and lots of rice and end it with a hot cup of coffee... or tea (pampatunaw)

    Lorena: what's the brand of the longanisa that you buy at ranch? I always end up buying that gives me an after taste.

    Liren: I only make this kind of longanisa. It's called hubad na longanisa. I still have to attempt cooking the real one with casing...

    Mary: Thank you Mary you are so sweet... have a good day yourself!

  14. these little monsters are good stuffings for sandwiches too. one of my friends puts the rice, egg and sausage in a roll.

    in the philippines they have widened the range to ham-si-log (that's with ham), spam-si-log (spam), ka-log (rice and egg) - if you're strapped of money or even weird name combinations like SuBo Mo Ko BiLis:

    SUgpo (prawn)
    BOpis (sit fried innards)
    pansit MOlo (dimsum soup)
    KOchinta (sticky rice dessert) BIhon (stir fried noodles)
    tawiLIS (dried fish)

    I don't know how in the world you would eat those.

  15. our SILOGs are the best :D love your beef longanisa recipe btw

  16. Loved it! What a great breaky! Maybe next time i will use an eggwhite or two as a binder to prevent them from falling apart in the pan?


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