Foget avocado toast, pancakes, waffles—and, dare I say, bacon. because Filipinos love rice whether it's morning, afternoon or night.
Filipinos take the saying “Breakfast is the most important meal of the day” seriously, and nothing hits the spot like a proper Filipino breakfast. Although cereal and oatmeal are quick and easy options that have long been available for middle-class workers in the city (and for people on a diet), we’ve been taught that it’s not a real meal unless rice is involved. Rice is the one thing that ties any Filipino breakfast together—whether in the form of sinangag (garlic fried rice), champorado (chocolate rice porridge), or kakanin (rice cakes). Like the rest of the cuisine, no singular flavor defines the food. Breakfast can be as salty and dry as tuyo, as meaty and juicy as tocino, or as sweet and sticky as bibingka. But whether it’s sweet or savory, it’s always hearty and filling.
Silog is short for sinangag at itlog (garlic fried rice and egg), and there are a number of dishes that fall in the silog family. The difference between each one lies in what is served with the garlic fried rice and the sunny-side-up or scrambled egg. ex Tapsilog (tapa,sinangag and itlog) Bangsilog (Bangus or Milkfish sinangag and itlog) and Cornedbeefsilog (cornedbeef, sinangag and itlog)