Corned Beef Silog
Serves 1
Directions
- 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.
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