Monday, July 2, 2007

Pinoy Breakfast

Traditional breakfast usually includes the following:

Pan de sal - is derived from Spanish words for "bread of salt". Contrary to its name, it contains relatively little salt is a sweet bread roll which can be spread with butter, jam, marmalade, peanut butter or kesong puti.
Kesong puti - is a soft fresh cheese made from carabao's milk.
Champorado - is a type of rice porridge flavored with chocolate. It is not to be confused with Mexican champurrado which is a hot chocolate drink.
Sinangag - is fried garlic rice, served with a choice or two from other meat dishes.
Tapa - is local beef jerky, served with fried eggs and sinangag.
Longganisa - is a local chorizo or sausage, served with fried eggs and sinangag.
Tocino - is sweetened meat, served with fried eggs and sinangag.
Daing na Bangus - means salted and dried milkfish. It is often served with sinangag and fried eggs as well as sliced tomatoes, vinegar or achara.
Itlog na Pula - are salted duck eggs usually served with tomatoes, onions, and sinangag.
Kape barako - is strong brewed coffee from the mountains of Batangas.
Silogs - are meat as a main ingredient to be served with sinangág (fried rice) and itlog (egg).
The three most commonly seen silogs are
tapsilog having tapa as the meat ingredient;
tocilog having tocino as the meat ingredient;
longsilog having longganisa as a meat ingredient.
Other silogs are sometimes seen, including
hotsilog, with a hot dog;
bangsilog, with bangus (milkfish);
dangsilog, with danggit (rabbitfish);
spamsilog, with spam;
adosilog, with adobo;
chosilog, with chorizo;
chiksilog, with chicken;
cornsilog, with canned corned beef;
litsilog, with lechon.

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