Hello, Hive friends!
It's been a while since I last sat down to write – life, as it often does, has been a whirlwind lately. But just when I found some free time, a new prompt from HivePH popped up, and honestly, it felt like fate! It perfectly aligned with what's been on my mind and, as you'll see, the very dish I've been experimenting with. The question that caught my eye: "If you could make one unhealthy Filipino food healthier, what would it be and how would you do it?"
"Hindi ka Pinoy kung hindi ka mahilig sa silog at mga sinangag." (You're not Filipino if you don't love silog and garlic fried rice.) Picture it: leftover rice, lovingly fried with garlic, glistening with more than enough oil, perfectly paired with an extra-oily fried egg and, often, some delicious but processed meat. It’s the classic Filipino breakfast, the one we all grew up loving. But as we, ahem, mature, we start to realize that these beloved, comforting foods might not be doing our bodies any favors in the long run.
For a while now – pretty much since my husband's doctor gave him a non-negotiable list of foods to drastically cut down on or avoid entirely – I've been meticulously rethinking our family meals. As some of you might recall from my previous posts, he's dealing with high cholesterol and fatty liver. That meant rice, anything too oily, and heavily processed meats were suddenly on the no-no list. Our kitchen and pantry underwent a complete revolution after that diagnosis! Gone are the days of instant noodles, quick coffees, and canned meats stocking our shelves. Our grocery list has transformed; now, it's all about whole, homemade foods.
Since rice is mostly out for my husband, my brain is constantly churning, trying to come up with satisfying alternatives. The goal is always something that makes him feel genuinely full and happy. And that's where humble cooked cabbage enters the scene, and then the "Long-Re-Log," standing for "Longganisa-Repolyo-Itlog," was born. Repolyo, or cabbage, might sound bland on its own, but that's its superpower! Cabbage is incredibly versatile, easily taking on the flavors of whatever you pair it with, making it an ideal stand-in for rice.
Instead of frying up a sunny-side-up egg in a hot pan with a slick of oil (oh, how I miss those crispy, lacy edges that were once my absolute favorite!), I now cook it gently in a ceramic pan over low heat, completely oil-free. And to complete our healthier silog makeover, I've paired it with my own homemade chicken longganisa. No questionable preservatives or artificial food coloring here – just lean, ground chicken breast seasoned with care and, of course, a healthy dose of love.
Every step of this transformation has been an effort to ensure my husband can still enjoy a taste of his favorite Filipino breakfasts, but now, with a much-needed, genuinely healthier twist. It’s all about finding that balance, isn't it?
My journey of reinventing our favorite dishes has really shown me that finding balance is key. It's about getting creative in the kitchen and making choices that nourish us without entirely giving up the flavors we love. I hope our "Long-Re-Log" experiment gives you some fresh ideas for your own meals! What comfort foods are you trying to reinvent or add a twist to? I'd love to hear your thoughts and kitchen hacks! I'm always looking for new inspiration!
Calling all Hive friends, especially @jonalyn2020, @gen-quimba, and @jurich60! There's a cool new contest brewing in Hiveph, you don't want to miss it!
That's all for now, Hive friends.
Until my next post, happy cooking, and stay healthy and safe always!
❤️❤️❤️
