PuTuSiLog is my acronym for this typical Filipino breakfast. Pusit is for fried crunchy dried squid, Tuyo is for fried dried sardine, Sinangag is for fried rice with load of garlic and ItLog for fried egg. Thus you have PuTuSiLog.
This breakfast reminds me of my childhood. My grandma or sometimes aunts, depending who were babysitting us kids (mom was working) would make this whenever possible. Typical dip could be sliced of fresh tomatoes or vinegar , both to balance the salt(i)ness of sardine and squid. Glugged down with coffee or hot cocoa, then it’s perfect!
This was my plate few weeks back when I had my breakfast right here in Holland. Finding dried sardine and squid is almost impossible around here that’s why I was so happy that my uncle packed for me these fried beauties to take back to Holland…you see I was in Manila for 2 weeks in July.
This could be a strange breakfast combination to some, but for a true-blooded Filipino like me, this is heaven
Porridge (vanilla) and apples with cinnamon
This is my husband’s favorite dessert. When he sees vanilla rice porridge at the grocery, he would always ask me to place some in our cart. He’s like a kid when he’s having his porridge. Not only that he enjoys it like a kid while eating it, he would always say: “my grandma would always make this porridge for me” and that would be followed by his visits to Oma (grandma) what other food she would prepare for him and so forth.
Since my other half likes it so much and I don’t want him to always eat those pre-packed porridge that we buy, I decided to try and make some for him. But with a little twist. I used some quickly pan-cooked apple slices with cinnamon as topping.
My simple ingredients:
- 1 1/2 cup of arborio rice or any dessert rice available in your area
- 1 liter of full milk (add around 2 cups if you want a not-too-thick- porridge)
- 1/2 cup of sugar (add or lessen according to your taste)
- vanilla pod, slice in the middle and scrape the seeds with the back of your knife)
In a deep pan, mix rice and milk over soft fire for about 3 minutes. Never leave it unattended to prevent the rice from sticking to the bottom of your pan. Stir every now and then. Add vanilla seeds and again, stir. Once it starts to boil add the sugar. Let it cook, stirring constantly.
For the apples, you need:
- apple slices
- cinnamon powder
- brown sugar
On a frying pan, place your butter, fire on medium heat. Place all the remaining ingredients and fry for a minute or two on both sides. I have used soft apples for this thus I fried them quite short.
Easy, isn’t it? Unlike my husband I’m not a big fan of vanilla porridge. I picked and ate just the apple slices which were yummy!