Silog (Garlic Rice and Egg)

Silog is a contraction of sinangag at itlog (garlic rice and egg) which is a very popular Filipino food. One can have it for breakfast, lunch or dinner. And one can do a lot with it - partner it with different viands and have some side dish and voila, you have one perfect meal. Its rich flavor satisfies the appetite and makes one crave for more.

Normally when our family goes malling we already have a restaurant on mind. We already know where we will go after a movie/shopping/grocery to rest our tired feet and feed our hungry stomach. But at times we get really indecisive. We don't want pasta, we don't want pizza or any elaborate concoctions. When these happens, we go for Filipino dishes - caldereta, sinigang, veggies, and yes, silog. Like what we had a few weeks ago at Razon's at the foodcourt of Trinoma.

Longsilog (longanisa + sinangag + garlic egg)

Bangusilog (bangus + sinangag + garlic egg)

Tocilog (tocino + sinangag + garlic egg)

While I am at it, let me share two more dishes we ordered. My husband loved the sisig. And I think the other one is chicken adobo. It completely slipped my mind.

Sizzling Sisig

Chicken/Pork Adobo

What we did not have was the famous Razon's halo-halo. With all that we had, there's no more room for anything else in our tummy. Next time, halo-halo will be included in our menu.

With all the pictures I posted, I definitely enjoyed Lasang Pinoy Sundays today. :)

Horseradish Tree (Malunggay)

There is no doubt I love eating, I love food. But I used to shun away from the kitchen. I do not detest cooking but I am not at all happy with all the preparations - slicing, mincing, mixing, etcetera. I would rather do other things which I think are more productive. Oh yes, anything that has got to do with the kitchen I feel the help can very well do them. I'd rather review my take home work than sweat it out in the kitchen.

But it grew on me. Gone were the days that I cannot stay in the kitchen for even a few minutes. Now I love it! I really, really do. I may still be a mess but I take every opportunity to learn and actually do the cooking - from buying the ingredients myself to preparing everything. This is one of the activities I look forward to during weekends. It used to be a hit and miss but now I'm making good progress. The dishes I prepare for the past months actually taste like real food! Proof is the honest-to-goodness commendations of my husband and daughter. The more I get encourage to hone my latent cooking powers. :D

I also love browsing on food blogs especially those with great pictures attached to the post. It makes me marvel how they can do all these cooking so effortlessly, from simple to the elaborate dishes. And now I am participating in food memes. I would like to get to know more of what others share from their kitchen, what good finds they have which I can learn from.

For this week's Lasang Pinoy Sundays, I am sharing my own Green - malunggay (horseradish tree) which I used for ginisang monggo (mung bean stew with pork rind). Labeled as a poor man's dish, it proves to be very nutritious as the beans and malunggay are good sources of protein and vitamins. Go green!

Belated Happy Birthday Post

This is my first time to participate in Photo Story Friday. I would love to share my pictures taken during my husband's birthday a few weeks ago. This is a long over due post.


Hosted by Cecily and MamaGeek

There is no big celebration except that I prepared his favorite, or our favorite, seafood jambalaya. Normally we just order this from a restaurant. That was the first time I prepared one. So glad it was good. No left over.


I love cakes so it's a staple in any occasion (or even when there's no occasion) in our home. I'm not that adventurous though. I only have what I got used to having - chocolate or mocha. Boring I know. But husband thought of having Smores instead. It has caramel topping and chocolate everywhere. I did not complain. It was good. :)


We had dinner the night before his birthday at Fish and Co. There is not much people at this side of the dining area. I love the warm light and the wooden finish which dominates the restaurant.


I love their Marsala Pizza specifically the crust. It's croissant crust if I'm not mistaken. It does get messy sometimes but every bite is worth it. I'm an onion lover so the generous onion topping is a big plus for me.


My husband is a pasta lover so the best choice for him was fettucine in creamy mushroom sauce. Hmmm, love it too.


As always, my daughter had her chicken tenders with fries with a teeny weeny cupcake as dessert.


A belated birthday greeting post to Daddy! From me and our not-so-little-girl-anymore. :)