A versatile meal you can eat any time of the day.
Silog is a Filipino dish usually eaten for breakfast but can be adjusted for meals throughout the day. Its basic components are garlic rice, egg, and meat. Here host Raquel from Philadelphia shares her take on the recipe.
This recipe is inspired by the egg and garlic rice bowls I would eat growing up. It’s perfect for brunch but hearty enough for dinner and can easily be adjusted. Using silog as inspiration, I created this dish based on the essentials in my pantry.Host Raquel
- 1/2 tbs olive oil
- 1.5 tbs minced shallots
- 1/2 tbs minced garlic
- 2 tsp chopped Thai chili
- 2 heaping tbs brown sugar
- 1 tbs honey
- Juice from 1/2 lime
- 1/2 cup orange juice
- 1/4 cup soy sauce
Ingredients (Bowl components)
- White rice
- Olive Oil
- Minced Garlic
- Cooked chicken
- Cooked Vegetables
- Optional: Sesame oil Sesame seeds Chopped scallions
Silog Bowl Sauce
- Heat olive oil in a saucepan on medium heat.
- Add shallots, garlic, and Thai chili. Stir until aromatic.
- Add soy sauce, orange juice, and lime juice.
- Heat sauce, stirring occasionally until sauce thickens.
- Once thickened, remove sauce from heat and set aside.
Garlic Rice & Eggs
- Heat olive oil in a pan on low to medium temp and add minced garlic. Sauté until aromatic.
- Use 1 heaping tbs of minced garlic for every 2 cups of rice.
- Add rice to pan and sauté for a few minutes until rice and garlic are well combined. Set aside.
- Fry eggs sunny-side up (or preferred method) and set aside.
- Put garlic rice in a bowl.
- Coat chicken in the sauce and put over the garlic rice.
- Add cooked vegetables and a fried egg on top of the rice.
- Drizzle additional sauce over the bowl and garnish with scallions, sesame oil and sesame seed.