Silog is the leftovers of the white rice prepared for the night before, then left to go through a garlic-rice process to create garlic rice, followed by a fried egg on top, with a protein serving with a side of sweet pickled papaya known as atsara.
You’ll frequently encounter logs that look like this: Tapsilog, Tocilog, Longsilog, and Bangsilog. The initial letter of the protein’s name is taken and added to the word silog as if naming the silog. The term “silog” is a portmanteau, meaning it consists of two separate parts. After cooking, the cut of beef silog is called cornsilog, while the cut of chicken silog is called chicksilog.
This original silog, prepared from dried or cured beef tapa, was created in the 1980s. It is safe to say that tapsilog is perhaps the first-ever silog. In many exciting origin stories, this particular element is traced back to:
The first hypothesis suggests that tapa has been there for thousands of years before the advent of the Spanish immigrants. In ancient India, the term “tapas” was used to describe drying meat in the sun since it could be preserved for long periods.
According to the second theory, tapa has been influenced by Chinese traders who arrived in the area and carried soy sauce with them. Local residents adopted the practice of marinating the meat before drying it out. Even before merchants were regularly selling meat along with rice, the idea of fried rice was passed down to customers together with the meat.
The third, which says the dish is several centuries old, contends that Spain’s land occupation created the first version of tapa. It’s from the words “tapar,” which means to cover or seal, and “prosim,” which means to aid. Tapas (which in Spain means little plates of food served in smaller portions) is the same as the name of this meal, known as tapas.