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Silog
''Silog'' is a class of Filipino breakfast dishes containing ''sinangag'' (fried rice) and ''itlog'' (egg; in context, fried egg). They are served with various viands or ''ulam'', usually meat dishes such as tapa, longganisa or ham. The name of the accompanying meat dish determines the portmanteau name of the ''silog''; for example, the former three would be known as tapsilog, longsilog, and hamsilog. History The first type of silog to be named as such was the '' tapsilog''. It was originally intended to be quick breakfast or late-night hangover fare. It developed from ''tapsi'', which referred to meals of beef ''tapa'' and ''sinangag'' with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called ''tapahan'' or ''tapsihan'' in Filipino. The term ''tapsilog'' was originally established in the 1980s and came from the Tapsi ni Vivian ("Vivian's Tapsi") restaurant in Marikina. According to Vivian del Rosario, owner of Tapsi ni Vivian, ...
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Tapa (Filipino Cuisine)
''Tapa'' is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare ''tapa'' by using thin slices of meat and curing these with salt and spices as a preservation method. ''Tapa'' is often cooked fried or grilled. When served with fried rice and fried egg, it is known as ''tapsilog,'' a portmanteau of the Tagalog words ''tapa'', ''sinangag'' (fried rice) and ''itlog'' (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment. Etymology ''Tapa'' in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats also preserved by other means. It is derived from Proto-Malayo-Polynesian ''*tapa'', which in turn is derived from Proto-Austronesian ''*Capa''. ''Tinapa'' (literally "prepared by smoking") is another cognate, though it usually refers to smoked fish. Dishes ...
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Tapa (Filipino Cuisine)
''Tapa'' is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare ''tapa'' by using thin slices of meat and curing these with salt and spices as a preservation method. ''Tapa'' is often cooked fried or grilled. When served with fried rice and fried egg, it is known as ''tapsilog,'' a portmanteau of the Tagalog words ''tapa'', ''sinangag'' (fried rice) and ''itlog'' (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment. Etymology ''Tapa'' in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats also preserved by other means. It is derived from Proto-Malayo-Polynesian ''*tapa'', which in turn is derived from Proto-Austronesian ''*Capa''. ''Tinapa'' (literally "prepared by smoking") is another cognate, though it usually refers to smoked fish. Dishes ...
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Sinangag
''Sinangag'' (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), ''longganisa'' (sausage), ''tapa'' (dried or cured meat), Spam, or ''daing'' (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, ''sinangag'' was traditionally seasoned with '' asín tibuok''. ''Sinangag'' is a common part of a traditional Fili ...
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Corned Beef
Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during Curing (food preservation), curing by inhibiting the growth of ''Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a va ...
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Longganisa
Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Varieties by country Spain In Spain, ''longaniza'' is similar to ''salchichón'', though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg. Argentina and Uruguay In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aroma, and a mild ...
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Bistek
''Bistek'' (from Spanish: ''bistec'', "beefsteak"), also known as ''bistek tagalog'' or ''karne frita'', is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. It is a common staple in the Tagalog and Western Visayan regions of the Philippines. It is eaten over white rice. Description ''Bistek tagalog'' is made of strips of beef sirloin or tenderloin, usually flattened with a meat tenderizing tool, it is marinated then braised in soy sauce, calamansi juice (or some other citrus fruit like lime or lemon), smashed whole garlic cloves, ground black pepper, bay leaves, caramelized red onion rings, and (optionally) muscovado or brown sugar. In some recipes, fresh white onion rings are used instead to preserve its crunchiness. In the Western Visayas, ''bistek tagalog'' is known as ''karne frita'' (also spelled ''carne frita'', literally "fried meat" in Spanish), not to be confused wit ...
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Spam Meal
Spam may refer to: * Spam (food), a canned pork meat product * Spamming, unsolicited or undesired electronic messages ** Email spam, unsolicited, undesired, or illegal email messages ** Messaging spam, spam targeting users of instant messaging (IM) services, SMS or private messages within websites Art and entertainment * Spam (gaming), the repetition of an in-game action * "Spam" (Monty Python), a comedy sketch * "Spam", a song on the album ''It Means Everything'' (1997), by Save Ferris * "Spam", a song by "Weird Al" Yankovic on the album ''UHF – Original Motion Picture Soundtrack and Other Stuff'' * Spam Museum, a museum in Austin, Minnesota, US dedicated to the canned pork meat product Other uses * Smooth-particle applied mechanics, the use of smoothed-particle hydrodynamics Smoothed-particle hydrodynamics (SPH) is a computational method used for simulating the mechanics of continuum media, such as solid mechanics and fluid flows. It was developed by Gingold and ...
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Suffix
In linguistics, a suffix is an affix which is placed after the stem of a word. Common examples are case endings, which indicate the grammatical case of nouns, adjectives, and verb endings, which form the conjugation of verbs. Suffixes can carry grammatical information (inflectional suffixes) or lexical information ( derivational/lexical suffixes'').'' An inflectional suffix or a grammatical suffix. Such inflection changes the grammatical properties of a word within its syntactic category. For derivational suffixes, they can be divided into two categories: class-changing derivation and class-maintaining derivation. Particularly in the study of Semitic languages, suffixes are called affirmatives, as they can alter the form of the words. In Indo-European studies, a distinction is made between suffixes and endings (see Proto-Indo-European root). Suffixes can carry grammatical information or lexical information. A word-final segment that is somewhere between a free morpheme and a b ...
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Philippine Adobo
Philippine ''adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines. History The cooking method for the Philippine ''adobo'' is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all of which are linked to traditional alcohol fermentation. There are four main traditional cooking methods using vinegar in the Philippines: '' kiniláw'' (r ...
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Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking Before t ...
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Rabbitfish
Rabbitfishes or spinefoots are perciform fishes in the family Siganidae. The 29 species are in a single genus, ''Siganus''. In some now obsolete classifications, the species having prominent face stripes—colloquially called foxfaces–are in the genus ''Lo''. Other species, such as the masked spinefoot (''S. puellus''), show a reduced form of the stripe pattern. Rabbitfishes are native to shallow waters in the Indo-Pacific, but '' S. luridus'' and '' S. rivulatus'' have become established in the eastern Mediterranean via Lessepsian migration. They are commercially important food fish, and can be used in the preparation of dishes such as ''bagoong''. Taxonomy The Siganidae was first formally described as a family in 1837 by the Scottish naval surgeon, naturalist and arctic explorer Sir John Richardson. The genus ''Siganus'' was described in 1775 by the Danish zoologist Johan Christian Fabricius with ''Siganus rivulatus'', a species also described by Fabricius in 1775 ...
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Daing
''Daing'', ''tuyô'', or ''bilad'' (literally " sun-dried" or "sun-baked") are dried fish from the Philippines. Fish prepared as ''daing'' are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. ''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with ''champorado'' (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes. ''Daing'' is considered poverty food due to its relative cheapness, but has gained significance in Philippine culture as comfort food. Preparation Virtually any fish can be prepar ...
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