Silog” is a popular Filipino breakfast dish that combines three basic components: garlic fried rice (“sinangag”), fried egg (“itlog”), and a specific protein. The name “silog” is a combination of “sinangag” (garlic fried rice) and “itlog” (egg), with the third part of the name denoting the protein component.
There are so many varieties of silog, but let’s try Bac-Si-Log today, which includes bacon. Silog meals are often enjoyed with a dipping sauce, pickled green papaya, or just ketchup, depending on the variety. For Bacsilog, it is usually enjoyed with cheese sauce, making it the star of this meal.
Bacsilog is perhaps one of the easiest silog meals to prepare and must be enjoyed with cheese sauce. I’ve wanted to try it for a long time, but cheese and I are not the best of friends – it triggers my migraine. However, we had leftover turkey bacon, so I thought it was time to give Bacsilog a try.
And OMG, it was so good!! Actually, the cheese sauce was the real winner. The bacon had the usual taste, I guess. But the cheese sauce was a HUGE HIT!! It paired perfectly with the bacon, garlic fried rice, and egg. I thought it was weird at first because I’m not used to eating rice with cheese. Surprisingly, it was great. I almost finished the cheese sauce just by eating it as is. And yes, I had a slight migraine afterward. It was worth it though.
NOTES ON BACSILOG:
- I think I made more than enough cheese sauce, so you can divide the recipe into two if you’d like. But this cheese sauce is not only perfect for Bacsilog but also for French fries and chips.
- I added condensed milk because I wanted my cheese sauce slightly sweet.
- Based on personal experience, the cheese powder is necessary to achieve the nice color and it also adds a cheesier taste to the cheese sauce (especially if you are not using mild or strong cheddar cheese).
- Add more evaporated milk if the sauce is too thick, and more cheese and cheese powder if the sauce is too thin.
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Bacsilog
Ingredients
For the fried rice:
- Cooking oil
- 1 bulb garlic peeled & chopped
- 3 cups cooked rice one day old, cold or at room temperature
- Salt to taste
- Sliced spring onions
For the cheese sauce:
- ¾ cup evaporated milk
- 1 cup grated cheddar cheese
- 1-2 tbsp cheese powder
- 1 tbsp cream cheese optional
- 2-3 tsp condensed milk optional
Others:
- Bacon & eggs
Instructions
For the Fried Rice:
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In a large skillet or frying pan, heat the cooking oil over medium heat.
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Add the chopped garlic to the hot oil and sauté until fragrant and golden brown, stirring frequently to prevent burning. Be careful not to let the garlic burn, as it can become bitter.
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Once the garlic is golden brown and aromatic, add the cooked rice to the pan. Use a spatula or wooden spoon to break up any clumps and evenly distribute the garlic throughout the rice.
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Stir-fry the rice with the garlic until heated through. Keep stirring occasionally to ensure even cooking.
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Season the garlic fried rice with salt to taste.
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If desired, garnish the garlic fried rice with chopped spring onions for added flavor and color.
For the Cheese Sauce:
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Combine cheese sauce ingredients in a saucepan and cook over low heat until the cheese is melted and the mixture is smooth. Keep in mind that the sauce will thicken as it cools down. Adjust the consistency according to your preference by adding more milk for a thinner sauce or more cheese for a thicker sauce. You may also need to adjust the ingredient measurements to achieve the desired taste and texture.
Others:
-
Fry eggs and bacon according to your preference.
Recipe Notes
- I think I made more than enough cheese sauce, so you can divide the recipe into two if you’d like. But this cheese sauce is not only perfect for Bacsilog but also for French fries and chips.
- I added condensed milk because I wanted my cheese sauce slightly sweet.
- Based on personal experience, the cheese powder is necessary to achieve the nice color and it also adds a cheesier taste to the cheese sauce (especially if you are not using mild or strong cheddar cheese).
- Add more evaporated milk if the sauce is too thick, and more cheese and cheese powder if the sauce is too thin.
