Spam+Rice+Eggs

Spamsilog as it so more commonly know in the Philippines, is a breakfast consisting of Spam, Garlic Fried Rice and Fried Eggs.

To deconstruct the word Spamsilog well start with the sylibles of the word.

Spam-Si-log

Spam is obvious and self expantory.

Si refers to the Tagalog word Sinangag which is Garlic Fried Rice.

Log refers to the Tagalog word Itlog which is Fried eggs.

However, this is not the only combination of Silog. Some of my favorites are:

  • Adosilog – adobo, fried rice and fried egg
  • Hotsilog – hotdog, fried rice and fried egg
  • Longsilog – longganisa, fried rice and fried egg
  • Tosilog – tocino, fried rice and fried egg

What you need for the recipe:

1 Can of Spam Lite

1/4 cup Brown Sugar

2 Eggs

1 cup Jasmine Rice, 1 day old

2 cloves of Garlic, Minced.

For the Recipe:

Remove the spam from the can, and slice into 1/4 inch slices.

Dip the slices of Spam into the brown sugar and set aside.

In a large saute pan, heat the oil of your choice until it’s hot and shimmering.

Place the Slices of Spam carefully into the oil, making sure to lay them away from you so that you do not get burned by the oil.

Cook for about 8 minutes on low, taking care not to burn the brown sugar.

After the 8 minutes (or so) are up, flip the slices over and cook for 5 minutes.

Remove from pan, to a glass dish, that you’ve sprayed with Pam, or greased with Crisco. Do not place the slices on paper products, it will stick to anything, fingers, papers, walls, ceilings…you get the idea!

Now, in a smaller Saute pan, heat 2 tablespoons oil, until it ripples, and add the 2 cloves of minced garlic. Allow to cook briefly, until you can smell the garlic, but before it begins to turn brown, add 1 cup of Jasmine rice. Cook for approximately 5 minutes, stirring constantly. Pack the cooked rice into a tea cup and upturn the cup onto a plate.

Fry yourself 2 eggs, making sure to leave the yolks runny and undercooked.

This is the result, Spamsilog!

And

FYI: Those are Blood oranges, which I’ve never tried before today.

I usually drown this in Mang Tomas’s All Purpose Sauce (Hot & Spicy of course!)

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