Silog in Manila
After a recent move to the northern side of Manila, I felt anxious about leaving my regular silog haunt. It was a source of comfort before starting a long day, or nursing an epic hangover from the night before.
Silog is portmanteau of the words sinangag (fried rice) and itlog (egg). This Philippine breakfast has three components: fried rice, a sunny-side-up egg, and your choice of salty, cured meat. Not everyone can function on such a high-carb, high-protein, oil-infused breakfast, but if you’ve lived here long enough it’s a great, quick, go-to meal any time of day.
Tapsilog is the classic silog, which was served on the busy streets of Manila in the 1980s. Tapa is a cured meat; mainly beef, marinated with salt and spices. In time, vendors across the country came up with their own variations. Some used pork, horse meat, or fish.
I walked a few minutes into town along unfamiliar surroundings. Eat where the truck drivers eat, I said to myself. Food is served hot and to go. Eventually I found a shack with bright green walls and a giant tarpaulin bearing the words: “Tapsilog. Longsilog. Tocilog. Hotsilog. Baconsilog. Spamsilog…”
A diminutive lady handed me a sticky, laminated menu with the same content.
“What’ll you have?” she asked, her head barely reaching the top of the glass counter.
I settled for Tocilog, with local Tocino. This meat is similar to the Spanish bacon it’s named after, but actually tastes more like Chinese-style char siu pork. The Tocino glistened on my plate. The large cup of fried rice came with extra bits of chewy garlic and a runny egg, and enough oil to keep me going for the rest of the day.
I had a long menu to get through, but this was a promising start.