How to make Pinoy breakfast favorites at home
Silog is a staple in Pinoy breakfast. It is served with various meat dishes such as tapa, tocino, longganisa, and the like.
Most carinderia or eatery, if not all, serve this simple but delectable meal which usually comes with tomatoes, atsara, or some greens.
One noticeable fact about the popular meat dishes is that they are usually bought in the market as processed food--immersed in preservatives and additives which make them unhealthy.
Since most of us have more time now as we're working from home, why not make our own batches of tapa, tocino, and longganisa at the comfort of our own homes? In this way, we can save money and, most importantly, we can ensure that our family eats fresh, wholesome meals.
Here, we've listed the ingredients as well as the procedure on how to easily make silog main viands--tapa, tocino, and longganisa--based on content creator Erwan Heussaff's vlog last August 30.
Beef tapa
For his version of beef tapa, Erwan mimicked the sun-dried technique by drying the meat and curing it in the oven for two hours. Here's how to make it.
Screenshot from Erwan Heussaff's YouTube channel
Ingredients:
- Sirloin
- Three tablespoons minced garlic
- One tablespoon sugar
- Two tablespoons soy sauce
- One tablespoon vinegar
- One teaspoon salt
- Black pepper
Procedure:
- Slice sirloin into thin, long strips. But if you are not able to get them very thin, you can pound them a little.
- In a bowl, mix meat with minced garlic, sugar, soy sauce, vinegar, salt, and black pepper.
- Marinate overnight.
- Spread marinated beef on a rack and put it in the oven for 50 degrees.
- Bake for two hours. Make sure to flip them around after one hour.
- Take them out in the oven and cool them for about 10 minutes before frying.
Pork tocino
Tocino is Erwan's personal favorite breakfast dish because of its sweet and salty flavors. However, he is not a fan of its signature red color. So instead of using food dye, he used annatto seeds to naturally mimic its color.
Screenshot from Erwan Heussaff's YouTube channel
Ingredients:
- Pork shoulder or pork butt
- One cup brown sugar
- One-third cup pineapple juice
- One tablespoon paprika
- One-fourth cup rice vinegar
- Two tablespoon soy sauce
- Two tablespoons garlic
- One tablespoon salt
- One tablespoon cornstarch
- Annatto seeds
Procedure:
- Remove the skin from the pork shoulder or pork butt, but keep most of the fat and slice it into fairly thin strips.
- In a bowl, mix together brown sugar, pineapple juice, paprika, rice vinegar, soy sauce, garlic, and salt. Finish off with cornstarch. Chill in the fridge overnight.
- For the frying oil, put some annatto seeds in a pan and cover them with canola oil. Wait for the oil to bubble, then turn off the fire and let it sit for 30 minutes before straining.
- Take meat off the fridge and ready to fry.
Longganisang hubad
Erwan opted to make a longganisang hubad recipe since sausage casing, normally made from animal intestines or skin, is hard to find. As an alternative, he used parchment paper to hold the shape of the longganisa.
Screenshot from Erwan Heussaff's YouTube channel
Ingredients:
- Ground pork
- Minced garlic
- Black pepper
- Two tablespoons rice vinegar
- One tablespoon salt
- One-fourth cup cornstarch
- One tablespoon paprika
- One-half cup brown sugar
Procedure:
- In a bowl, mix ground pork with minced garlic. Crack in black pepper and add rice vinegar, salt, cornstarch, paprika, and brown sugar.
- Make small rectangles out of parchment paper.
- Roll the meat in between your fingers and your palms then form into sausage shape, and roll it in the parchment paper. This will hold the shape of the longganisa when you cook it the next day.
To make a perfect silog meal, Erwan suggests making sunny side up eggs with a runny yolk and a crispy, burnt edge. For the dipping sauce, on the other hand, he simply mixed coconut vinegar, crushed garlic, chopped chilies, and cracked pepper, then it's good to go.
To learn more about these homemade silog breakfast recipes, watch Erwan's vlog below:
Where to find your breakfast favorites even at odd hours!