1Welcome to the breakfast series where I'll be making some of my favorite breakfast meals.
2Today, we will be making a Filipino staple, corned beef silog.
3First things first, you got to make the garlic fried rice, which is just a bunch of minced garlic that's sautéed in butter and oil.
4Once the butter is frothy, add the minced garlic to the wok.
5Once the garlic is golden brown, add day old rice and season it with salt and MSG.
6Mix together for a few minutes and set aside.
7Now for the corned beef, chop onions and garlic and peel and dice potatoes.
8Fry the potatoes in oil until golden brown (6-8 minutes), then remove them from the pan.
9Sauté onions and garlic until translucent.
10Add the canned corned beef (Palm brand is recommended).
11Let the fat render out and start to fry the beef, allowing the juices of the corned beef to evaporate (5-7 minutes).
12Add the fried potatoes back to the pan.
13Season it with just pepper because the corned beef is already pretty salty and cook that for a few more minutes, making sure the potatoes are fully cooked through.
14Now all you have to do is fry up a couple of eggs (4-5 minutes) and enjoy your Filipino breakfast with some pan de sal.
Ingredients
3 tbsp butter
2 tbsp neutral oil
15 cloves garlic, minced
4 cups day old rice
salt
MSG
Neutral oil
1 potato, peeled and diced
1 medium yellow onion, chopped
3 cloves garlic, minced
1 15 oz can Palm corned beef
black pepper
eggs
Pan De Sal
Equipment
wokpan
Tips
For the garlic fried rice, once the garlic is golden brown, add day old rice and season it with salt and MSG.
For the corned beef, season it with just pepper because the corned beef is already pretty salty.
When frying eggs, make sure the whites are fully set and the bottom is brown and crispy (4-5 minutes).
You can use Hawaiian bread as an alternative to Pan De Sal.