Filipino breakfast combos often are combos in name as well. Many such dishes end in "silog," a portmanteau of the words sinangag (garlic fried rice) and itlog (egg). Add longanisa (pork sausage) and one can enjoy longsilog; with tocino (cured pork), tosilog; with bangus (marinated, fried milkfish), bangsilog.
Tinapasilog, new to me, also featured fried milkfish, which previously had been brined, air-dried, and smoked. This traditional method of preservation can be applied to other fish, too — even, at a stretch, Nova Scotia-sourced salmon. But what would we call the breakfast combo: tinapasilog or novasilog?
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