Kapampangan Tosilog

Kapampangan Tosilog

Hello Everyone! How was your day today? Or if you are just about to start your day, I hope you have a great ahead! I thought I’d start tonight’s post a little different, as I seem to either always apologising for something or delving right into the recipe. Anyway, I had a productive day(?) I’m not sure if going into the city and doing some window-shopping count as being productive *cheeky grin*

Tocino, just like Beef Tapa and Longganisa, are staples that are native to the Philippines. Tocino is basically sweet cured pork, with similar ways of preparation to that of ham and bacon, although beef and chicken can often be used as alternatives. It is sweet and savoury in taste and artificially reddish in colour to make it look more appetising. Of course, the addition of red food colouring is optional, as it does not affect the overall taste of the meat.

Though tocino is usually eaten for breakfast such as tosilog, it has been a famous Filipino ‘anytime’ food because it is readily available in almost every grocery store and can be consumed at any time of the day. We usually have tosilog for dinner – I mean who can say no to breakfast for dinner?

The process of making tocino varies from different regions of the Philippines – my favourite would definitely have to be the Kapampangan way in which boast “The Original Tocino” makers. The more popular kind of tocino, which we’ve already established is sweet, Kapampangans have a special kind called Pindang which has an added tanginess to it. In addition, to achieve that soft and tender meat, Kapampangans mix all the ingredients together by hand for a whopping 3 to 5 hours! It is then left covered overnight at room temperature to ferment before putting it in the fridge to cure.

The original recipe for making your own homemade pork tocino, Kapampangan style, can be found over on Foxy Folksy.

Kapampangan Tosilog

PREP TIME 10 MINS* | COOKING TIME 20 MINS | SERVES 4-5

*If making your own homemade tocino, allow for up to 2 days preparation before proceeding to dish up a Tosilog dish for breakfast

INGREDIENTS

For the tocino marinade

  • 1kg pork butt, shoulder, ham or belly, cut into 1/4 inch thin slices
  • 3/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 3 cloves garlic, finely minced
  • 2 tbsp rice vinegar
  • 1 & 1/2 tbsp salt
  • 1 tbsp light soy sauce
  • 1/2 tbsp freshly ground black pepper
  • Natural red food colour (optional)

To serve with

  • Garlicky fried rice or steamed rice
  • Fried sunny-side up egg
  • Spicy vinegar

METHOD

If using store-bought tocino, skip ahead to step 5

  1. In a large mixing bowl. Add all the ingredients for the tocino marinade except for the pork slices. Mix the ingredients together until will combined.
  2. Add the pork slices into the marinade and mix by hand for up to an hour, or more if you have the patience to do so. Don’t forget to use gloves to avoid stained hands!
  3. Once done with the mixing, transfer the pork to a container with a cover and let it sit overnight on the countertop.
  4. Mix pork around for a couple of times more before placing it in the fridge to cure for 24 hours or up to 3 days. It can be frozen afterwards and stored for longer (up to 3 months).
  5. Now that you’ve acquired the knack of making your own tocino (or no shame in just getting store-bought ones), it’s time to cook it!
  6. Add about 2 cups of water (or just enough to cover the meat) and 1/4 cup of cooking oil into a large frying pan together with the pork tocino slices. Boil over high heat. The process of boiling further tenderises the meat while cooking.
  7. When the water evaporates, the cooking oil will be left, instantly frying the meat. Turn the meat over after a few minutes of frying to cook evenly on all sides.
  8. Serve hot with garlicky fried rice or steamed rice and fried egg – browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs. In addition, it tastes best when dipped in spicy vinegar!

Kapampangan Tosilog

Kapampangan Tosilog

Just a word of advice before I leave it here for tonight – it is indefinitely hard to resist the taste of good cured meat but moderate consumption is recommendable. We want to avoid too much intake as it can still affect our health in the long run. Try to limit your servings of pork tocino to at least once or twice a month.

BON APPÉTIT

– Ally xx

myTaste.com

Beef Tapsilog

Beef Tapsilog

Hello Everyone! First and foremost, I would like apologise for my absence last month. I had a theme all planned out, and even had the dishes ready to post – but life got in the way and disrupted my writing and posting schedule for two weeks. At the beginning of September, I was on a family trip to Singapore and Malaysia for my youngest sister’s graduation – it was a jam-packed week filled with much activities and therefore gifted me with a fever, cough, and flu from over fatigue after the trip.

Alyssa’s Graduation Ceremony – Diploma in Contemporary Music from LASALLE College of the Arts, Singapore
Alyssa’s Graduation Ceremony – Diploma in Contemporary Music from LASALLE College of the Arts, Singapore

Day Trip to Legoland, Nusajaya, Malaysia
Day Trip to Legoland, Nusajaya, Malaysia

And because of that, I decide to take a small break for September and just start fresh with the theme I had planned out for the month of October! (Details in a bit).

Secondly, before I dive into the theme for this month, I would like to take this opportunity to thank all my friends and fellow foodies who have contributed a recipe or two for my Auguest series on Amcarmen’s Kitchen. I hope that you guys enjoyed both the sweet and savoury breakfast fixes that they have shared with you! If you’d like to participate in next year’s Auguest series, drop me an email and let’s see what we can do!

Thirdly, I just want to put it out there that have some news to share with everyone so stick around until the end of this post (or you can skip ahead and scroll down to read it now).

Moving on, a new month means a new theme and for the month of October, where I will be sharing with you some of my favourite Filipino Breakfast staples! I’m kicking off the theme with few ways you can enjoy a traditional Filipino “silog” breakfast. Silog is a suffix in which the si is short for sinangag (garlic fried rice) while the log is short for itlog (fried egg). For example, Tapsilog is an abbreviation for Beef Tapa, Sinangag, and Itlog. The popular Filipino breakfast dish is a harmonious combination of sweet, sour, salty and umami flavours that sing in every mouthful you take.

Beef Tapsilog

Traditionally, tapa was a means of extending the shelf life of meats and other proteins such as chicken and fish. Beef Tapa is similar to that of Beef Jerky where it is prepared by curing the meat with sea salt and then left to dry directly under the sun for the purpose of preserving the meat.

Nowadays, Beef Tapa is simply marinated and cooked (either grilled, sautéed, or fried). The marinade mixture consists of, but is not limited to: soy sauce for saltiness, calamansi juice for a punch of tang, sugar for sweetness, and garlic for warmth. You can even buy Beef Tapa from grocery stores across the Philippines that have already been marinated for you, either fresh or frozen. Of course, the best way is to do it yourself so that you can adjust the levels of salt, sweet, and tang to your liking, and also know what actually goes into the marinade.

Beef Tapsilog

PREP TIME 15 MINS* | COOKING TIME 20 MINS | SERVES 4

*For ready marinated, store-bought Beef Tapa. If marinating yourself, allow for a minimum of 4-6 hours of marinade time, or 12 hours overnight in the fridge for the flavours to really soak into the meat (maximum 24 hours).

INGREDIENTS

For the Beef Tapa marinade

  • 500g beef sirloin (New York Strip or boneless rib eye), sliced thin against the grain**
  • 1/4 cup freshly squeezed calamansi juice
  • 1/4 cup reduced-sodium soy sauce
  • 6 garlic cloves, finely minced
  • 3 tbsp brown sugar
  • 1/4 tsp freshly ground black pepper

To serve with

  • Garlicky fried rice
  • Fried sunny-side up egg
  • Fresh tomatoes, roughly chopped (optional)
  • Spicy vinegar

**When using beef, it is best to slice against the grain (grain referring to the muscle fibres), as this will result in easier to chew, more tender pieces of beef.

METHOD

  1. Add all the marinade ingredients together in a medium-sized bowl and mix until the brown sugar has dissolved.
  2. Toss in the sliced beef and make sure that it is well coated in the marinade. Cover and leave to marinate in the fridge for at least 4 hours (up to 24 hours).
  3. Strain the beef from the marinade and arrange on a grill pan (you may have to do this in batches depending on the size of your grill pan). Turn the heat up to medium-high and cook the beef until well browned on each side, about 2-4 minutes per side once they start to sizzle aggressively.
  4. Serve hot with garlicky fried rice, fresh tomatoes, a spicy vinegar dip, and fried egg – browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs.

This dish is all about balance. The contrasting flavours and textures all work together to keep your palate salivating for more. While Tapsilog is most popular for breakfast, it can also be enjoyed at any time of the day, even as an occasional midnight snack after a night of drinking!

Beef Tapsilog

Okay, now down to business – the news. If you have been a frequent follower of my blog for the past few months or so, I’ve vaguely mentioned multiple times of what has been going on in my life that I couldn’t exactly say back then. The time has finally come…

I quit my job back in Brunei.

Or more like, I had finished my two-year contract with them and I decided not to be tied down for another two years (which I had been looking forward to since the beginning of the year). The working environment just became toxic to my mental health. I also felt that I had lost myself – I didn’t know who I was anymore, as a designer. I was either designing for a client who knows nothing about design, or for my supervisor who thinks she’s better than the designer. She would push for her ideas to be realised, but when everyone criticises it, she puts the blame on the designer. When I push for what I want and then praised for a job well done, she would steal the spotlight. There were just so many things wrong with the system, and I decided to put my foot down and just leave altogether.

I grew tired of fighting and standing up for myself amongst vipers with childish and petty attitudes, and to be honest, my mental wellness is so much more important than dealing with these kind of people 6 full days a week for the past 3 years – and I am not going to allow myself to endure another 2 years if I had decided to renew my contract with them.

With that being said – no job in Brunei for me means no valid visa to work there. No valid visa means I can’t stay in Brunei anymore, and so after more or less 26 years, I finally left my home away from home, my birthplace, and have settled for just over two months now back to the motherland – the Philippines.

This is also why for the month of October on Amcarmen’s Kitchen, I have decided to share popular Filipino breakfast staples – something that I have been enjoying and indulging in for the past two months so I hope you enjoy my Filipino Breakfast series for the upcoming month!

To end, apologies for the super long post!

BON APPÉTIT

– Ally xx

myTaste.com