I guess I'll start with the easy, approacable stuff.
Breakfast/Lunch Staple Food, "-silog"
Comprised of a protein, garlic fried rice (sinangag), and fried over easy egg (itlog), the portmanteaus of longsilog (longanisa), tapsilog (beef tapa), sisilog (sisig), and others were created and are somewhat reminiscent of "slams" or other breakfast combos at American diners.
Sinangag (see nan GOG)
2 cups day old rice
3 cloves garlic, minced, or 1.5 tbsp of fried garlic.
1 tbsp of neutral cooking oil
soy sauce (if anyone cares, this is called "toyo" in Tagalog)
Heat oil in a wok till rippling. Add garlic and toast until slightly brown, add rice and stir quickly. Add a few drops of soy, enough to color the rice a tan color and salt and pepper to taste.
Put a mound of rice on a plate and top with an over easy egg and some sort of protein. Since I haven't posted any signature Filipino meat dishes, I'll just say use spam for now, and it would still be authentic. This dish would then have the moniker Spamsilog.
Or use store bought longganisa, a Filipino sausage. I've never made it from scratch myself, as I have always had access to prepared longganisa, but if I can dig up a good recipe, I might post it with the caveat that I haven't actually tried making it. Longganisa differs from Spanish and Mexican longaniza in that it tends to be sweet, garlicky, not usually spicy, and will often be made with chicken as well as the usual pork.
Preparation of Longganisa
My first time making Longganisa failed pretty horribly. It's supposed to have a glossy sheen with a self produced pork/sugar sauce caused by proper preparation. My first time, I just put it in a pan with oil, burned the shit out of it and the inside was still raw. The correct way is to put the links in a wok or saucepan with enough water to half submerse the links and a dash of oil. Put on medium heat until cooked through then reduce the remaining liquid in the wok on high heat until a thick sauce from the drippings remains, you'll have to reduce quite a bit and there won't be much sauce.
The wok will then have a coating of this sauce, my mom used to love using this as a base for the sinangag. This takes a little bit of finesse, adding extra heat causes the sauce to separate from the oil and begin to stick to the pan and eventually, burn. You don't want that, but a little sticking isn't that big of a deal. Add the garlic, and mix in with the sauce until it separates and begins to caramelize the garlic, then add the rice and toss. Add a generous splash of water to deglaze the stuck bits and to homogenize the longganisa drippings in the rice. Cook until the water is evaporated out and it is proper fried rice texture, salt to taste. This is "longsilog" and is often served with spiced vinegar called sinamak, the preferred store brand being "Datu Puti." I guess I'll add a recipe for that in the "Ingredients" section, it's really easy.