The Legend of The Silog

Rumor has it the “Silog” was created not so long ago, in the mid 80’s, in a far away land known as the Philippines. According to Monster Munching, of Los Angeles from his food blog of May 9, 2011, the Silog is the Filipino answer to the American Bacon and Egg Breakfast. It is a concatenation of two (2) words – Sinangag (Fried Rice) and Itlog (Fried Eggs). Together, they form the suffix and anchor for dishes like Tocilog which features a meat known as tocino, a cured pork product. Other variations include the Longsilog, (longaniza), the Filipino garlicky and sweet pork chorizo; Bangsilog – the fried and boneless baby milkfish, plus the original Tapsilog, the famous Filipino beef jerky or Tapa. Spam (Luncheon Meat) and Corned Beef (in the can) are also popular meat choices. Describing the dish even further, the egg is cooked but the yolk left runny to bleed its nectar onto the rice below. The starch then accepts and the grains moisten slightly with each forkful sticky not gummy, still loose and flowing like basmati. One then has strewn bits of fried shards of garlic bursting from microscopic granules. Partnered with the favored meat choice(s), altogether, this is the Breakfast Food that is good for Lunch/Dinner or any meal in between. Randy Santana, Executive Chef and Owner of 40tude Bistro & Bar at 1318 N. Roselle Road in Schaumburg, IL. is a master silog artist. He aptly describes all his Silog’s as “Good, Better, Best.” Good for Brunch, Better for Dinner but Best for a Midnight Snack! Just make sure you pack your favored statin for that needed cholesterol control. Come and visit 40tude Bistro and discover why the Silog’s are so popularly good. Wash it down with an ice cold San Miguel Beer for only $4, all day, every day.