Tag Archives: garlic rice


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 :)

TociNado, un experimento

My husband loves Tocino ( sweet cured pork) and I love Hamonado << entry link. But one day I’ve decided to simplify the method, away with ‘roping’ (binding the meat with thread) which I dread most when preparing hamonado so I experimented a bit by just slicing the pork pieces into bite size while mashing the pineapple into bits to make a sauce. And this was the outcome!


Ingredients almost similar to my Pork Pineapple Hamonado recipe, method modified:


1 kilo pork with a bit of fat, sliced into bite size
1 cup white sugar
2 tsp iodized salt
1 medium canned pineapple, mashed or pureed. Set aside the juice.
100 grams of quick melt cheese
1-2 tbsp oil for frying (I’ve used olive oil and there’s not much difference in taste)

optional: a drop of red food color


Marinate pork in sugar, salt and pineapple juice for few hours, a day is better.

In a bit of marinating juice, simmer the pork on low heat, turning to prevent it from sticking to the pan. When pieces are half way cooked, add 1tbsp of oil then continue turning until cooked. Set aside the cooked meat. Cook it in batches if you must. In the same pan, add the rest of the marinating juice. When juice is almost reduced to half, add the cheese by mixing in the sauce. Serve immediately by pouring on top of the pork pieces.

Great with pandan rice.

Smakelijk eten mensen!!