@@1911Zoey pretty much anything except dishes with bittermelon. Adobo is the one we cook the most because it is so easy. Longsilog is a regular breakfast for us. Just finished a big pot of leftover caldereta.
@@TheOriginalRick you got the idea for the caldereta. It gets more complex in flavor. In western culture, having leftover is definitely a no no. I think your wife is doing a great job taking care of you Rick and you adapting is great too.
Filipinos love to put vinegar in most of the dishes cause it preserves the dishes like adobo which could be eatable for at least 3-5 days without refrigeration.
TAPSILOG is only a member of a family of breakfast items Filipinos love and adore. Basically the PREFIXES are interchangable depending on the main protien asociated with the SINANGAG - Fried rice and ITLOG - Egg hence the general term for these breakfast items "SILOG". Other Silog options include: LONGSILOG - Protein is Sweet Filipino Sausage TOSILOG - Protein is TOCINO (more or less a sweet style filipino bacon) BANGSILOG - Protein is Deep fried milkfish CORNSILOG - Protein is Corned Beef (Basically a corn beef hash of some sort) Hope you get to try the other ones since you didn't like the TAPA as much. These variations of proteins paired with the silog are made exactly for that reason (to have different options to choose from). Another thing i would like to Point out is that you actually use the vinegar based sauce as the dip for the the protein (though pouring small amounts of the sause over the rice is still ok). These vinegar sauces are basically a mixture of condements used in filipino cuisine along with soy sauce, fish sauce and more. And yes, you can literally buy them in bottles specially the spiced vinegar ones called Sinamak. These condements can be used to add more flavor and complexity to your food even on the table (while eating). Basically restaurants would have a set of of these sauces and condements for each table so that the customers could personalize their savory dishes to their taste much like how most would add hotsauce and etc to pizza. Hope this helps for future contents. Looking forward to your uploads.
Most of our dishes (except maybe for saucy or tomato sauce-baded and coconut milk-based dishes) are complemented with condiments/dipping sauce. Some vinegar or soy sauce mix usually. So always ask where you order if there's a sauce or dip to go along with the dish.
here's one fun fact: TapSiLog is a mix-and-match style of Combo meal, where you can substitute the Tapa portion for any protein dish that's available. Common and equally acceptable variations more aligned with Western familiarity would be CornSiLog (Corned beef) Chik/ChixSiLog (Chicken), SpamSiLog (Duh), HotSiLog (Hotdog), and BacSiLog (Bacon). Also, it's si-na-ngag (Sea-nah-N(g)AHG), which means cooked rice mixed with garlic. Si-ni-gang (Sea-knee-GAHNG) is a soup dish that's basically a Sour Bouillabaisse. And another you should try, btw.
Thank you for this! We love when our viewers share fun facts with us. It's been great learning about food from the Philippines and can't wait to try more 😊
@@lebrownjamess Our local longganisa came from the Spanish longaniza, which is also very similar to the Portuguese sausage called linguica. Also, tocino (literally means bacon in Spanish) is also based from the Spanish bacon, except our pork belly is cured and sweetened. Last time I checked, both Spain and Portugal are part of "the West."
I really liked the look of that. I've never tried it and don't know if there are any Filipino places near me but it's worth trying to find out. Take care guys
@@myra8158 You don't know what you're talking about.. Crispy pata and tapsilog are authentic Filipino foods. Pancit is not an authentic pinoy food as it's originally a Chinese food. you might not be even be a Filipino.
we dont usually pour that sauce in the rice. That sauce is meant for the pata to be dipped in. Dont be afraid to ask when you buy the food. The meat on the tapsilog can also be dipped into that pata sauce. That pata sauce is used for a lot of dry filipino meat dishes.
You guys are making SO hungry and SO nostalgic. I’m half Filipina and haven’t had a lot of Filipino food ( outside of adobo and lumpia) since my Grandparents passed.
One of the traditional ways on eating handed down for generations for many Filipinos is eating without any utensils and just using your hands to scoop your mix of viand and rice.
Unfortunately, usually when Westerners see Filipinos eat with their hands they just assume that they're grabbing from the plate at random. There really is an art form to the proper placement of your fingers and how you pick up the food. A well-bred Filipino is very graceful when they eat with their fingers.
Maligayang Pasko and Manigong Bagong Taon or Merry Christmas and a Happy New Year!! Great to watch you three again! Wishing you all the best and more success!
The description of the _tapa_ being vinegary sounds odd to me, because it's usually not marinated in vinegar (or at least significantly). The primary flavors in a _tapa_ marinade is often soy sauce, garlic, and black pepper. Sourness often comes from the addition of Worcestershire sauce. However, _tapa_ is often served with a vinegar dip *ON THE SIDE* So it's possible that the tapsilog was served incorrectly: either the restaurant combined the vinegar dip as part of the marination/finished dish, or the vinegar dip was poured onto the meat.
TAPa - marinated fried beef SInangag - fried rice Pritong itLOG - fried egg TAPSILOG that reminds me of my college days one of my faves. Good for budgetarians Nice food review, in addition regarding crispy pata, the remains can be cooked with lechon sauce and vinegar turned into Lechon Paksiw Try Paksiw na Pata (cooked in soy sauce with banana blossoms) its also good
Thank you guys for trying Filipino's Tapsilog cuisine. Silog or the "Sinangag" (fried rice) and Log "Itlog" for egg, are the two base components of this dish. The Tap or "Tapa" (marinated beef with vinegar and sauce, etc.) usually changes to "Long" for Longanisa, (Identical to Tapa but sweetened), "Tu" for Tuyo (usually dried Sardine fish), "Ado" for Adobo (either with beef or pork fat and meat of especial cooking) and so on. They were usually a breakfast food but gradually became an all time dinner preparation.
They are lot silog combo Bangsilog(fried fish milk/sinangag(fried rice)/itlog(egg). Tocilog(Tocino(marinated sweet meat and the sinangag and itlog). Longsilog(Longanisa(its a meat but put inside the skin and sinangag and itlog).
Ur pronounce is right topsilog, we have also lots called log like longsilog , bangsilog, tapasilog, cornedsilog, and more made fish,corn beef, beef, pork, hotdog and more thats our ultimate breakfast in the philippines
For (9:22), having a Tapsilog that is already vinegary in taste without the dipping sauce is odd to me, because normally the Tapsilog that we have here (Bataan, Region 3) does not have a vinegary taste. The normal flavor profile would be a bit sweet and salty, and for visual it is a bit dry looking. But because we are talking about the Philippines, there are so many variations of dishes that there is no set ingredient and or how to make it.
My wife preferred the longganisa made in the ilocano style as it is more vinegary. She considers other longganisa a bit too sweet. There are definitely Regional differences in many of the foods.
hi guys, just saw your videos eating Filipino food. i really appreciate seeing foreigners exploring and enjoying our food. enjoy! good job. don't forget to dip the food when it's paired with a sauce or else you won't get the full taste.
TAP-SI-LOG, This is an acronym for TAP is Tapa(cured beef).....SI is for sinangag(fried-rice)....LOG is egg(itlog).You just got me salivating on that crispy pata, it's been awhile I never had that.Bonne Appetite!
Originally adobo is oilly(as in soaked in its own oil) for preservation... it helps seal the meat from the air.... then the vinegar, sugar or salt also for preservation
tap (tapa) + si (sinangag = fried rice) + log (itlog=egg) = tapsilog sinigang = the sour broth while sinangag = fried rice although they rhymed but means diff
one thing i really love and enjoy watching on food videos is seeing adventurous westerners trying out foreign food. personally, i prefer tocilog (tocino), which is the pork version of the tapsilog. there are many other variations of that.
Sinangag is typical breakfast rice. Usually left over rice from dinner. You can try Tocilog - tocino (cured pork) Bangsilog - bangus (type of fish) Chicsilog - fried chicken And more...
my grandmother used to put a little sugar in the marinade to her tapa recipe. and we also used to squeeze a little calamansi or lemon which brings out flavor of the meat. there are different variations to the 'silog meals; spamsilog, longsilog, etc. you can make anything a 'silog by adding a different protein.
ingredients for sauce is 1 part soy sauce 1 part vinegar, purple onions, garlic cloves, and sugar. you can also add small chili peppers for that extra kick
We take spoon on the right hand and eat primarily with it. The fork to pick up food and also to push food unto the spoon. Oftentimes, the spoon doubles as a knife for slicing.
TAPSILOG....an acronynom of our food we eat here in the Philippines combination of syllables ..."TAP" ( TAPA in TAGALOG MARINATED THIN SLICED FRIED BEEF)..."SI" (SINANGAG=FRIED RICE IN TAGALOG)..."LOG" (ITLOG=EGG)
Got to see your channel today for the first time, wow, that crispy pata looks spot-on perfect! Crispy skin, tender meat under, and I can almost taste the food just watching you guys munch on it, yummmm! Best taken with a cold beer, anytime, for which I associate it as a dinner thing! As with other “food+si+log” (longsilog, tosilog etc), tapsilog is generally associated with breakfast although generally, it can be served any time of the day. It’s because of the “sinangag na kanin” (fried rice) and “itlog” (egg) components that are standard breakfast items which can be paired with any other food items, like fried dried fish, fried-to-a -crisp dried pusit (dried squid, my actual preferred breakfast), etc to even American items like bacon, ham, spam, hotdog, or even “vienna” sausage etc. Perfect breakfast food for us, that tapsilog, best taken with coffee and topped of with some fruit slices on the side (banana, watermelon etc), especially when served in Philippine hotels. There are also all sorts of tapa, and it looks like you got a vinegary kind. So that’s not generally true of all tapa, and for most tapsilogs I am used to, the vinegar comes in separately packaged. Personally, I prefer a sweet and spicy tapa, and I just add vinegar separately, to taste. One thing I have to say is this, your pairing of crispy pata with tapsilog was a suboptimal choice if it were up to me! And even if you did pair them, it would have been better to start with the tapsilog then only afterwards would you try the crispy pata, especially because that crispy pata of yours looked perfect and hard to beat It might be because I associate tapsilog as a breakfast food and crispy pata as a dinner food, but that’s only me, they can be eaten anytime actually. In general, crispy pata would be served alongside other “heart attack” specials like sisig, lechon kawali, roasted lechon etc for meats, plus vegetable meals like chopsuey, laing, pinakbet etc. On the other hand, tapsilog and the like are normally served as standalone meals, so that’s why I think it’s hard to pair with other dishes. More power guys! Kudos also for using your hands while eating! And don’t feel bad after the comments saying that you are supposed to dip the meat into the sauce and not put the sauce onto the meat and rice… I do both, so dripping some of the sauce onto the rice while targeting the meat then scooping everything with a spoon to eat the crispy pata is a favorite guilty pleasure of mine hahaha, whatever works for you is fine… cheers!
Mix the egg yoke with the garlic rice, eat the beef along with it or use a vinegar dipping sauce. We use vinegar with everything. Tapa is usually more like a partly dried jerky. Tocino is another meat alternative(sugar cured pork), called tocilog.
Some really flavorful Filipino dishes you should try are sisig (finely chopped pork/pig face and ears sautéed with peppers and served on a sizzling plate), papaitan (a sour soup whose main ingredients are tripe and bile [yep, you read that right]), kilawin/kinilaw (ceviche done Filipino-style), dinuguan (pork blood stew; some cooks serve it plain, using just blood; other cooks include finely chopped pork meat).
The tapa in tapsilog is something you can replace with something else - that's something really common so feel free to put that crispy pata on your silog (fried rice + egg). In fact, we have Tocilog which is tocino (sweetened pork), fried rice and egg. Another variation is Longsilog with longganisa which is our take on the sausage. Replace the meat with hotdogs and you have hotsilog, corned beef (sauted with garlic and onion) and you have cornsilog, fried chicken and you get chicksilog. The choices and options are endless!
Longsilog is one of our favorite breakfast meals. We usually fix it with garlic fried rice instead of plain rice. It's not unusual for us to even have it for supper sometimes, as it's so easy to fix.
Plain rice can be eaten straight, you can dip the crispy pata on the sauce, to neutralize the flavor of the pork from saltiness or sweetness depending on recipe used.
When youre hungry .. youre just real and honest to the food youre eating .. its thr same expression i had when i tasted poutine for the first time i just want it all for myself 🤭
I love this trio's authentic reactions. I just hope they can try Filipino food in a better restaurant. Those foods can be better in the hands of the right chef.
it's pronounced per sylable : tap-si-log (Tapa, sinangag, itlog) : the sauce for the crispy pata is a dipping sauce to be exact :) , atchara is a pickled papaya, please try.. calderetang kambing, (goat stew), kare-kare(ox tail stew), pancit palabok(rice noodle)
Good day guys if you have time please try out the exotic dish called dinuguan basically it's ( pork blood stew). And below list are the food to try as my best dish. * Tortang Talong (Fried eggplant omelette) * Sinigang but with fish called Milkfish( Bangus) * Kare kare ( pork peanut butter stew with veggies mix) * Bicol express( pork stew with coconut milk with spicy chili's mixed in. * Guisado Pancit Canton or Bihon
Need a bottle of the vinegar sauce? Half parts sugarcane vinegar and soy sauce (southeast asian variety since shoyu has a different taste), minced shallots, garlic, and bird's eye chili and crushed black peppercorns. Rendered pork belly or chicken skin fat, ginger, and/or chopped lemongrass bulb optional. And yes, TapSiLog is a go-to hangover meal, not as good as coffee or congee (lugaw) though. I on-off like it with pickled shredded unripe papaya (atsara, like India's achaar) which cuts the grease in this combo.
Hi! Love your vlogs. Crispy pata is really good if the dipping sauce is vinegar with soy sauce garlic onions red chili & a bit of brown sugar. For tapsilog same thing that is also good with vinegar. I hope you will try other silog meals that is a statement breakfast Filipino food. Try bangsilog, longsilog, liemposilog, embusilog, porksilog & tocilog if you get the chance. BTW Filipinos love eating with their hands like what you did. Thanks for trying our dishes. Keep safe.
You can pair crispy pata with alcohol. Like beer or other alcohol drinks. The sauce we use is either vinegar with onion and garlic or lime and soy sauce with chillies.
try using the spoon to scoop up the rice hihihi filipinos use hands that’s true but most of us use the spoon and fork! use the fork to push some rice and some “ulam” on the spoon and eat~
I like my silog's egg with banana ketchup. Other silog variants.. Tocilog (tocino) Hotsilog (hotlog) Cornsilog (corned beef) Longsilog (longganisa) Because Filipinos love rice and love to wake up very early in the morning for a full workload day, they usually eat silog for their breakfast to have much calories to burn the whole day. The usual post-,drinking session foods are Mami (noodle soup), lugaw (rice porridge), or sinigang/bulalo to name a few
Actually Crispy pata is kind of a main course and it's not typical to combine with logs because it's a long way to prepare. And log is for breakfast it should be fast and easy to prepare. So normally those dishes are the combinations that suit for breakfast.
agree.. rice is life.. for the crispy pata, the sauce is supposed to be a dipping sauce.. but if you like to pour it on your meat and some on your rice.. there's also no problem with that.. for filipino food, it's really up to you how you want your sauce.. some people like using soy sauce.. some vingar.. some a mixture or both.. some with onions and green tomatoes and chili.. some like to dip things in catsup.. some mix catsup and soy sauce.. there are no rules.. you just gotta find out what you like best.. but you have to pair almost everything with rice.. with most filipino food, flavours are strong, coz they're intended to be paired with rice.. i just dont know though if the place where you bought those adjusted the flavours to suit the local palate.. for the tapsilog.. basically there are a lot of types of -silogs.. you can have cornsilog, which is corned beef with fried rice and egg.. there's also longsilog, which stands for longganisa (sausage) -silog.. then there's primasilog, prima which is derived from PRItong MAnok or fried chicken.. then there's sisilog (sisig), lekasilog (LEchon KAwali), tosilog (tocino), and many other members of the silog familly.. anyways, it's very nice to see that you guys appreciate filipino food.. i suggest you try the boneless lechon belly next.. and dont forget the rice.. 🥰😍
Crispy Pata is hogs leg, they boil it first then they deep fry it, then the tapsilog is for breakfast and its made of marinated beef. there's a lot of variations of SILOG meals. some are fried fish, hotdogs, fried chicken, pork chops, and other types sometimes its from other provinces in the philippines
I've had rice everyday for the past 48 years. One of the side benefits of being married to a Filipina, I guess.😍😍😍
You have just been Filipinified, Rick ❤️
😂😂
Whats your favorite from her cooking? :)
@@1911Zoey pretty much anything except dishes with bittermelon. Adobo is the one we cook the most because it is so easy. Longsilog is a regular breakfast for us. Just finished a big pot of leftover caldereta.
@@TheOriginalRick you got the idea for the caldereta. It gets more complex in flavor. In western culture, having leftover is definitely a no no. I think your wife is doing a great job taking care of you Rick and you adapting is great too.
Filipinos love to put vinegar in most of the dishes cause it preserves the dishes like adobo which could be eatable for at least 3-5 days without refrigeration.
True.
My mom used vinegar most on everything even when she's cleaning! Lol
nope 5 days is too long
4? Lol
Our adobo could only be eaten for 2 days without refrigeration.
TAPSILOG is only a member of a family of breakfast items Filipinos love and adore.
Basically the PREFIXES are interchangable depending on the main protien asociated with the SINANGAG - Fried rice and ITLOG - Egg hence the general term for these breakfast items "SILOG". Other Silog options include:
LONGSILOG - Protein is Sweet Filipino Sausage
TOSILOG - Protein is TOCINO (more or less a sweet style filipino bacon)
BANGSILOG - Protein is Deep fried milkfish
CORNSILOG - Protein is Corned Beef (Basically a corn beef hash of some sort)
Hope you get to try the other ones since you didn't like the TAPA as much. These variations of proteins paired with the silog are made exactly for that reason (to have different options to choose from).
Another thing i would like to Point out is that you actually use the vinegar based sauce as the dip for the the protein (though pouring small amounts of the sause over the rice is still ok). These vinegar sauces are basically a mixture of condements used in filipino cuisine along with soy sauce, fish sauce and more. And yes, you can literally buy them in bottles specially the spiced vinegar ones called Sinamak. These condements can be used to add more flavor and complexity to your food even on the table (while eating). Basically restaurants would have a set of of these sauces and condements for each table so that the customers could personalize their savory dishes to their taste much like how most would add hotsauce and etc to pizza.
Hope this helps for future contents. Looking forward to your uploads.
Thanks for taking the time to share all of this with us, we really appreciate it! Have a great day Kirk, and thanks so much for watching!
You forgot batsilog
The lady has like a filipino soul. I mean, look at how natural she is eating rice with her hands. Shes like born and raised in the Philippines.
she is definitely filipina at heart lol she's a natural at eating with her hand
Thanks Marvin ❤️
Most of our dishes (except maybe for saucy or tomato sauce-baded and coconut milk-based dishes) are complemented with condiments/dipping sauce. Some vinegar or soy sauce mix usually. So always ask where you order if there's a sauce or dip to go along with the dish.
here's one fun fact: TapSiLog is a mix-and-match style of Combo meal, where you can substitute the Tapa portion for any protein dish that's available. Common and equally acceptable variations more aligned with Western familiarity would be CornSiLog (Corned beef) Chik/ChixSiLog (Chicken), SpamSiLog (Duh), HotSiLog (Hotdog), and BacSiLog (Bacon).
Also, it's si-na-ngag (Sea-nah-N(g)AHG), which means cooked rice mixed with garlic. Si-ni-gang (Sea-knee-GAHNG) is a soup dish that's basically a Sour Bouillabaisse. And another you should try, btw.
Thank you for this! We love when our viewers share fun facts with us. It's been great learning about food from the Philippines and can't wait to try more 😊
C'mon, you missed my fave -silogs:
Longsilog (longganisa sausage) 🌭🍚🍳, Tosilog (tocino)🥩🍚🍳, and Bangsilog (bangus)🐟🍚🍳!!!
@@dluckygurl8 thanks for the reminder. Now we're going to have longsilog for breakfast this morning.
@@dluckygurl8 I mean they did preface it with "Western familiarity" which is why they did not include those
@@lebrownjamess Our local longganisa came from the Spanish longaniza, which is also very similar to the Portuguese sausage called linguica. Also, tocino (literally means bacon in Spanish) is also based from the Spanish bacon, except our pork belly is cured and sweetened. Last time I checked, both Spain and Portugal are part of "the West."
Im proud being a filipino, thanks for promoting our culture...
I really liked the look of that. I've never tried it and don't know if there are any Filipino places near me but it's worth trying to find out. Take care guys
Do not try these fake Filipino foods. I suggest trying some authentic like Pancit canton, Sisig, Kare-Kare, Adobo
@@fritzasong Myra is an expert on pinoy food. She has dozens of videos to prove it. Oh wait, my bad. She actually has none posted.
@@myra8158 You don't know what you're talking about.. Crispy pata and tapsilog are authentic Filipino foods. Pancit is not an authentic pinoy food as it's originally a Chinese food. you might not be even be a Filipino.
@@myra8158 Crispy pata undergoes a certain process. It is not just another grilled pork and stuff and yes. it is Filipino 😊.
@@myra8158 nako marites ka lang eh HAHA
Try the Filipino Lechon, Beef Kare Kare, and Pork Sisig
we dont usually pour that sauce in the rice. That sauce is meant for the pata to be dipped in. Dont be afraid to ask when you buy the food. The meat on the tapsilog can also be dipped into that pata sauce. That pata sauce is used for a lot of dry filipino meat dishes.
Yep, rice for breakfast, rice for lunch and rice for dinner. Oh, rice for dessert to (Biko, Suman etc) Life's good 👍 🌞
Rice is life! 😊
You guys are making SO hungry and SO nostalgic. I’m half Filipina and haven’t had a lot of Filipino food ( outside of adobo and lumpia) since my Grandparents passed.
You guys can use the spoon to scoop the rice with the meat and the egg instead of using your fork. :) Use your fork to push the food onto the spoon.
One of the traditional ways on eating handed down for generations for many Filipinos is eating without any utensils and just using your hands to scoop your mix of viand and rice.
Unfortunately, usually when Westerners see Filipinos eat with their hands they just assume that they're grabbing from the plate at random. There really is an art form to the proper placement of your fingers and how you pick up the food. A well-bred Filipino is very graceful when they eat with their fingers.
When you said "I need a bottle of that sauce!", I felt that. I love Filipino sauces hahaha especially the seasoned vinegar.
I love that @The Trips tried this! Crispy pata is one of my favorite foods!
It was delicious! Something about eating meat off a giant bone appeals to the caveman in me, haha. Thanks for watching! Say hi to Prada for us!
Man, I really want to try their food. Filipinos really have amazing cuisine.
Yes, indeed they do. A fair warning though. Some of it can be quite addicting and once you try it, you want it more and more and more.
These foods aren't authentic
@@myra8158 "authentic" doesn't actually mean "cooked in myra's kitchen".
Yes, he should really try Filipino food
Maligayang Pasko and Manigong Bagong Taon or Merry Christmas and a Happy New Year!! Great to watch you three again! Wishing you all the best and more success!
Happy new year Paul!!
The description of the _tapa_ being vinegary sounds odd to me, because it's usually not marinated in vinegar (or at least significantly). The primary flavors in a _tapa_ marinade is often soy sauce, garlic, and black pepper. Sourness often comes from the addition of Worcestershire sauce. However, _tapa_ is often served with a vinegar dip *ON THE SIDE*
So it's possible that the tapsilog was served incorrectly: either the restaurant combined the vinegar dip as part of the marination/finished dish, or the vinegar dip was poured onto the meat.
tapsilog is a hit or miss with first time tasters.. longsilog and tocilog are more 1st time friendly!
TAPa - marinated fried beef
SInangag - fried rice
Pritong itLOG - fried egg
TAPSILOG that reminds me of my college days one of my faves. Good for budgetarians
Nice food review, in addition regarding crispy pata, the remains can be cooked with lechon sauce and vinegar turned into Lechon Paksiw
Try Paksiw na Pata (cooked in soy sauce with banana blossoms) its also good
This is the 3rd time I’m eating 2am because of your videos! Proud Filipino from London ON
Thanks so much for watching Alvin! We hope you ate something good! Haha!
The way you eat the rice with you hand is actually the best way in eating rice. It makes all food taste even better when eating with hand.
Your videos are so entertaining and mouth-watering!! LOL!! Looking forward to more fun videos like these.
Thank you so much for your kind words. It means a lot to us! ❤️
Thank you guys for trying Filipino's Tapsilog cuisine. Silog or the "Sinangag" (fried rice) and Log "Itlog" for egg, are the two base components of this dish. The Tap or "Tapa" (marinated beef with vinegar and sauce, etc.) usually changes to "Long" for Longanisa, (Identical to Tapa but sweetened), "Tu" for Tuyo (usually dried Sardine fish), "Ado" for Adobo (either with beef or pork fat and meat of especial cooking) and so on. They were usually a breakfast food but gradually became an all time dinner preparation.
You guys made me hungry I love filipino food so much!
I just subscribed to your channel guys. Nice team I enjoyed watching your reactions. Tnx for liking our cuisines. Ron here from Philippines.
Thank you so much 🤗 You're food is delicious and easy to love :)
They are lot silog combo
Bangsilog(fried fish milk/sinangag(fried rice)/itlog(egg).
Tocilog(Tocino(marinated sweet meat and the sinangag and itlog).
Longsilog(Longanisa(its a meat but put inside the skin and sinangag and itlog).
New subscriber here from philippines🇵🇭 thank you for trying our foods🤗 we filipino loves you all now for sure❤️
Thanks so much for the support!
Ur pronounce is right topsilog, we have also lots called log like longsilog , bangsilog, tapasilog, cornedsilog, and more made fish,corn beef, beef, pork, hotdog and more thats our ultimate breakfast in the philippines
For (9:22), having a Tapsilog that is already vinegary in taste without the dipping sauce is odd to me, because normally the Tapsilog that we have here (Bataan, Region 3) does not have a vinegary taste. The normal flavor profile would be a bit sweet and salty, and for visual it is a bit dry looking. But because we are talking about the Philippines, there are so many variations of dishes that there is no set ingredient and or how to make it.
Thanks so much for watching!
My wife preferred the longganisa made in the ilocano style as it is more vinegary. She considers other longganisa a bit too sweet. There are definitely Regional differences in many of the foods.
Sinigang and Sinangag are two different thing
Sinangag = Garlic Fried Rice
Sinigang = Pork/Fish Sour Soup
Try it with atsara/achara (pickled shredded papaya).
TAPA(marinated beef) -SINANGAG(fried rice) - ITLOG (egg). TAPSILOG
Im getting hungry🤗 great video guys. Thanks
hi guys, just saw your videos eating Filipino food. i really appreciate seeing foreigners exploring and enjoying our food. enjoy! good job. don't forget to dip the food when it's paired with a sauce or else you won't get the full taste.
Thanks! We’ve been having a great time exploring international cuisines. The Filipino food has been delicious so far!
Just to add..we Filipinos use spoon instead of fork when eating with rice. It's just easier to get more of everything in one bite. #protip 😉
TAP-SI-LOG, This is an acronym for TAP is Tapa(cured beef).....SI is for sinangag(fried-rice)....LOG is egg(itlog).You just got me salivating on that crispy pata, it's been awhile I never had that.Bonne Appetite!
Originally adobo is oilly(as in soaked in its own oil) for preservation... it helps seal the meat from the air.... then the vinegar, sugar or salt also for preservation
tap (tapa) + si (sinangag = fried rice) + log (itlog=egg) = tapsilog sinigang = the sour broth while sinangag = fried rice although they rhymed but means diff
one thing i really love and enjoy watching on food videos is seeing adventurous westerners trying out foreign food.
personally, i prefer tocilog (tocino), which is the pork version of the tapsilog. there are many other variations of that.
Sinangag is typical breakfast rice. Usually left over rice from dinner.
You can try
Tocilog - tocino (cured pork)
Bangsilog - bangus (type of fish)
Chicsilog - fried chicken
And more...
my grandmother used to put a little sugar in the marinade to her tapa recipe. and we also used to squeeze a little calamansi or lemon which brings out flavor of the meat. there are different variations to the 'silog meals; spamsilog, longsilog, etc. you can make anything a 'silog by adding a different protein.
ingredients for sauce is 1 part soy sauce 1 part vinegar, purple onions, garlic cloves, and sugar. you can also add small chili peppers for that extra kick
I thought you guys have more than 100k subscribers. I love watching your food reviews 💕 keep it up!
Thank you so much!!
In the Philippines, the crispy pata is boiled until tender. Then air dried and sometimes kept on the fridge overnight. Then fried the next day.
😅
Definitely eat with your hands. Sauce is for dipping. Great job guys!
We take spoon on the right hand and eat primarily with it. The fork to pick up food and also to push food unto the spoon. Oftentimes, the spoon doubles as a knife for slicing.
TAPSILOG....an acronynom of our food we eat here in the Philippines combination of syllables ..."TAP" ( TAPA in TAGALOG MARINATED THIN SLICED FRIED BEEF)..."SI" (SINANGAG=FRIED RICE IN TAGALOG)..."LOG" (ITLOG=EGG)
Thank you for this! We're loving learning about cuisines from different countries :)
OMG! That crispy pata looks so gooood! 😍 I just ate but I’m kind of hungry again.
Got to see your channel today for the first time, wow, that crispy pata looks spot-on perfect! Crispy skin, tender meat under, and I can almost taste the food just watching you guys munch on it, yummmm! Best taken with a cold beer, anytime, for which I associate it as a dinner thing!
As with other “food+si+log” (longsilog, tosilog etc), tapsilog is generally associated with breakfast although generally, it can be served any time of the day. It’s because of the “sinangag na kanin” (fried rice) and “itlog” (egg) components that are standard breakfast items which can be paired with any other food items, like fried dried fish, fried-to-a -crisp dried pusit (dried squid, my actual preferred breakfast), etc to even American items like bacon, ham, spam, hotdog, or even “vienna” sausage etc. Perfect breakfast food for us, that tapsilog, best taken with coffee and topped of with some fruit slices on the side (banana, watermelon etc), especially when served in Philippine hotels.
There are also all sorts of tapa, and it looks like you got a vinegary kind. So that’s not generally true of all tapa, and for most tapsilogs I am used to, the vinegar comes in separately packaged. Personally, I prefer a sweet and spicy tapa, and I just add vinegar separately, to taste.
One thing I have to say is this, your pairing of crispy pata with tapsilog was a suboptimal choice if it were up to me! And even if you did pair them, it would have been better to start with the tapsilog then only afterwards would you try the crispy pata, especially because that crispy pata of yours looked perfect and hard to beat It might be because I associate tapsilog as a breakfast food and crispy pata as a dinner food, but that’s only me, they can be eaten anytime actually.
In general, crispy pata would be served alongside other “heart attack” specials like sisig, lechon kawali, roasted lechon etc for meats, plus vegetable meals like chopsuey, laing, pinakbet etc. On the other hand, tapsilog and the like are normally served as standalone meals, so that’s why I think it’s hard to pair with other dishes.
More power guys! Kudos also for using your hands while eating! And don’t feel bad after the comments saying that you are supposed to dip the meat into the sauce and not put the sauce onto the meat and rice… I do both, so dripping some of the sauce onto the rice while targeting the meat then scooping everything with a spoon to eat the crispy pata is a favorite guilty pleasure of mine hahaha, whatever works for you is fine… cheers!
Thank you for sharing this and spending time on our channel! 😀
Mix the egg yoke with the garlic rice, eat the beef along with it or use a vinegar dipping sauce. We use vinegar with everything. Tapa is usually more like a partly dried jerky. Tocino is another meat alternative(sugar cured pork), called tocilog.
Tapsilog for breakfast, & the crispy pata for appetizer when you drinking beer
Thanks for trying our Filipino foods much love here from manila Philippines 🇵🇭❤
Sauce is a mixture of soy sauce , vinegar, salt and pepper and u can add chopped chili and onion
Thanks for sharing!
Some really flavorful Filipino dishes you should try are sisig (finely chopped pork/pig face and ears sautéed with peppers and served on a sizzling plate), papaitan (a sour soup whose main ingredients are tripe and bile [yep, you read that right]), kilawin/kinilaw (ceviche done Filipino-style), dinuguan (pork blood stew; some cooks serve it plain, using just blood; other cooks include finely chopped pork meat).
Thanks for the suggestions!
You can also dip the beef tapa in vinegar.
Thanks for the tip!
I'm watching this over and over again because of the crispy pata. 🥰🙂😀
Crispy Pata had been one of our favorite dishes so far! Thanks for watching!
Happy New Year from the Philippines
Happy new year!!
Im so amaze watching your video eating Filipino food. Try also Kare-kare and pork sisig and its definitely good.
Thanks for the suggestions, and thanks so much for watching!
The tapa in tapsilog is something you can replace with something else - that's something really common so feel free to put that crispy pata on your silog (fried rice + egg). In fact, we have Tocilog which is tocino (sweetened pork), fried rice and egg. Another variation is Longsilog with longganisa which is our take on the sausage. Replace the meat with hotdogs and you have hotsilog, corned beef (sauted with garlic and onion) and you have cornsilog, fried chicken and you get chicksilog. The choices and options are endless!
Longsilog is one of our favorite breakfast meals. We usually fix it with garlic fried rice instead of plain rice. It's not unusual for us to even have it for supper sometimes, as it's so easy to fix.
Plain rice can be eaten straight, you can dip the crispy pata on the sauce, to neutralize the flavor of the pork from saltiness or sweetness depending on recipe used.
I'm hungry now.
Next on the list ;
- pork sisig
- pork BBQ
- pancit
- pork dinuguan
- lechon
You guys are great. Many thanks.
Appreciate it! Thanks for watching!
Watching you guys from Berkshire, England.
Thank you for loving Filipino food ! I live in California for 23 years, my proposal is visit Philippines 🇵🇭
Thanks you guys for enjoying our specialties! Much love! ❤ 😍 💖
When youre hungry .. youre just real and honest to the food youre eating .. its thr same expression i had when i tasted poutine for the first time i just want it all for myself 🤭
Thanks for watching Lyssa!
im a pilipino, i will proud of you guys..... 4 eating our best dish in my country. try another dish guys sisig. bulalo. pork lumpia,
Oh wow! Love them both!
I'm actually glad that you ate the egg in the tapsilog the right way..
sauce is 1 cup vinegar, 1 cup soy sauce, 1 tbsp sugar, loads of chopped garlic and onion. Add chilli if you like a bit of kick.
Love the honest opinion. More power and stay safe. 😊😊
Thanks for your kind words ❤️
"There's a sour taste to the vinegar". I died 😆
I love this trio's authentic reactions. I just hope they can try Filipino food in a better restaurant. Those foods can be better in the hands of the right chef.
Thanks so much for watching!!
Beautiful food 🥘 I miss that ! Yummm 😋
Thanks for Sharing,
Watching from Sydney Australia 🇦🇺
Although some would put the Crispy Pata soy/vinegar sauce on top of the rice, it's usually used as a dipping sauce.
it's pronounced per sylable : tap-si-log (Tapa, sinangag, itlog) : the sauce for the crispy pata is a dipping sauce to be exact :) , atchara is a pickled papaya, please try.. calderetang kambing, (goat stew), kare-kare(ox tail stew), pancit palabok(rice noodle)
The crispy skin is on the top, on the bottom - it may have soften up a bit since it may have cooled down
Tap si log it means, tapa, sinangag(pride rice) itlog(sunny side up egg)it's good together with beef soup
Next should be sisig if you guys haven’t tried it yet. But you need to eat right away at the restaurant because it’s serve on a sizzling plate.
Good day guys if you have time please try out the exotic dish called dinuguan basically it's ( pork blood stew). And below list are the food to try as my best dish.
* Tortang Talong (Fried eggplant omelette)
* Sinigang but with fish called Milkfish( Bangus)
* Kare kare ( pork peanut butter stew with veggies mix)
* Bicol express( pork stew with coconut milk with spicy chili's mixed in.
* Guisado Pancit Canton or Bihon
TAPSILOG is popular here in the Philippines and that is a part of BREAKFAST dish .... We have another BREAKFAST a TOCILOG,LONGSILOG AND HOTSILOG
Neighbors ( I’m in Hamilton Ontario) thank you for trying the Filipino food
Need a bottle of the vinegar sauce?
Half parts sugarcane vinegar and soy sauce (southeast asian variety since shoyu has a different taste), minced shallots, garlic, and bird's eye chili and crushed black peppercorns. Rendered pork belly or chicken skin fat, ginger, and/or chopped lemongrass bulb optional.
And yes, TapSiLog is a go-to hangover meal, not as good as coffee or congee (lugaw) though. I on-off like it with pickled shredded unripe papaya (atsara, like India's achaar) which cuts the grease in this combo.
Hi! Love your vlogs. Crispy pata is really good if the dipping sauce is vinegar with soy sauce garlic onions red chili & a bit of brown sugar. For tapsilog same thing that is also good with vinegar. I hope you will try other silog meals that is a statement breakfast Filipino food. Try bangsilog, longsilog, liemposilog, embusilog, porksilog & tocilog if you get the chance. BTW Filipinos love eating with their hands like what you did. Thanks for trying our dishes. Keep safe.
Thanks for watching Jell! Appreciate all of the suggestions as well!
Subscribed. Filipino here. 😍💕🇵🇭🇵🇭
Thank you!
You are supposed to dunk/dip the crispy pata in sauce. Also rice is usually eaten with the dish to cut down on the flavor a bit.
thank you for liking Filipino food I'm happy 😊🇵🇭
It’s all been delicious so far!
You should also try CHICHARON BULAKLAK!! that's is highly recommend food because it's delicious 😄💗
Thanks! We're loving all the suggestions for new foods to try 😄
You can pair crispy pata with alcohol. Like beer or other alcohol drinks. The sauce we use is either vinegar with onion and garlic or lime and soy sauce with chillies.
You should try the longsilog(long-si-log)longanisa sinangag & itlog (filipino sausage,garlic rice & fried egg).
try using the spoon to scoop up the rice hihihi filipinos use hands that’s true but most of us use the spoon and fork! use the fork to push some rice and some “ulam” on the spoon and eat~
Here in the Philippines, we usually eat tapsilog or longsilog with ketchup..in the Philippines Banana Ketchup is preferred
Mmmm... never had banana ketchup before. Have to try and find some at our grocery store for next time. Thanks for watching!
I'm drolling just watching u guys! love the reaction
Thanks for watching Michael!
I like my silog's egg with banana ketchup.
Other silog variants..
Tocilog (tocino)
Hotsilog (hotlog)
Cornsilog (corned beef)
Longsilog (longganisa)
Because Filipinos love rice and love to wake up very early in the morning for a full workload day, they usually eat silog for their breakfast to have much calories to burn the whole day.
The usual post-,drinking session foods are Mami (noodle soup), lugaw (rice porridge), or sinigang/bulalo to name a few
Actually Crispy pata is kind of a main course and it's not typical to combine with logs because it's a long way to prepare. And log is for breakfast it should be fast and easy to prepare. So normally those dishes are the combinations that suit for breakfast.
agree.. rice is life.. for the crispy pata, the sauce is supposed to be a dipping sauce.. but if you like to pour it on your meat and some on your rice.. there's also no problem with that.. for filipino food, it's really up to you how you want your sauce.. some people like using soy sauce.. some vingar.. some a mixture or both.. some with onions and green tomatoes and chili.. some like to dip things in catsup.. some mix catsup and soy sauce.. there are no rules.. you just gotta find out what you like best.. but you have to pair almost everything with rice.. with most filipino food, flavours are strong, coz they're intended to be paired with rice.. i just dont know though if the place where you bought those adjusted the flavours to suit the local palate..
for the tapsilog.. basically there are a lot of types of -silogs.. you can have cornsilog, which is corned beef with fried rice and egg.. there's also longsilog, which stands for longganisa (sausage) -silog.. then there's primasilog, prima which is derived from PRItong MAnok or fried chicken.. then there's sisilog (sisig), lekasilog (LEchon KAwali), tosilog (tocino), and many other members of the silog familly..
anyways, it's very nice to see that you guys appreciate filipino food.. i suggest you try the boneless lechon belly next.. and dont forget the rice.. 🥰😍
Thank you for the suggestion! We've had a great time trying all the Filipino dishes 😄
"Wow," that looks so delicious 😋 . That Crispy pata looks so Scrumptious 😋🍖👍 .
So good! We're loving exploring cuisine from around the world!
try next time Sisig, Crispy Pata, garlic rice, Pork Sinigang and beer.
Crispy Pata is hogs leg, they boil it first then they deep fry it, then the tapsilog is for breakfast and its made of marinated beef.
there's a lot of variations of SILOG meals. some are fried fish, hotdogs, fried chicken, pork chops, and other types sometimes its from other provinces in the philippines