Bacsilog is a short cut term for bacon, sinangag (fried rice) at itlog (eggs or fried eggs). Sometimes it is also called baconsilog. This is just one of the combinations of the menu of partnering fried rice and fried eggs with other marinated or deli meats like, ham, tocino, longganisa, luncheon meats, beef or pork tapa, etc. And it is often served at breakfast and it is a heavy breakfast because it is served with fried rice.
This recipe is only a copy cat of Ate Rica’s Bacsilog. Not sure what is the recipe of the cheese sauce but the cheese sauce recipe I got here is only a basic one. You can experiment by adding herbs or other spices as per your preference.
Bacsilog: The Ultimate Morning Indulgence
Imagine waking up to the aroma of sizzling bacon, the sound of eggs frying, and the enticing sight of a hearty plate of fried rice. Welcome to the world of Bacsilog, where breakfast becomes an indulgent experience that tantalizes your taste buds and fills your morning with savory delight.
The Origins of Bacsilog
The name Bacsilog is a playful fusion of three delicious components: “Bac” from bacon, “silog” from sinangag (fried rice) at itlog (eggs). It’s also commonly referred to as “baconsilog.” This delectable dish is just one variation of the classic Filipino breakfast combo, where fried rice and fried eggs team up with marinated or deli meats. Traditional favorites include ham, tocino, longganisa, luncheon meats, beef or pork tapa, among others. Bacsilog is often enjoyed for breakfast, offering a substantial and satisfying start to your day.
The Rise of Bacon in Bacsilog
Bacon wasn’t always a staple in Bacsilog. In the past, bacon was considered a pricier option compared to other meats like tocino or tapa, leading many to opt for more budget-friendly alternatives. However, as bacon gained popularity and became widely available in supermarkets, it found its way into the hearts and plates of breakfast enthusiasts.
One significant contributor to the bacon craze in the Philippines is the iconic food cart business, Ate Rica’s Bacsilog. While their take on Bacsilog may deviate from the traditional recipe, featuring a luscious cheese sauce and a sprinkle of liquid seasoning, it has undoubtedly played a role in elevating bacon’s status as a breakfast superstar.
Cooking Up Your Own Bacsilog
If you’re eager to savor the flavors of Bacsilog from the comfort of your kitchen, here’s a simplified recipe to get you started:
- Bacon Bliss: In a pan, heat some oil and cook bacon until it reaches your desired level of crispiness. Set the bacon aside.
- Rice Delight: In the same pan, reduce the oil infused with the bacon fat to about 1 tablespoon. Saute garlic until fragrant, then add the cooked rice. Stir-fry for 3 to 5 minutes and season with salt. Set the fragrant rice aside.
- Eggcellence: Heat oil in a separate pan and fry your eggs, either sunny side up or over hard, depending on your preference.
- Assemble Your Bacsilog: Divide the bacon and fried rice into three servings. Place the rice in a bowl, top it with the crispy bacon, and generously pour about 1/3 cup of cheese sauce over it. For that extra burst of flavor, drizzle with some liquid seasoning.
Creating a Scrumptious Cheese Sauce
To truly elevate your Bacsilog experience, you’ll want to whip up a delectable cheese sauce:
- Buttery Start: Begin by melting butter in a pan over medium heat. Once melted, whisk in the flour to create a roux. Continue whisking for about 2 minutes.
- Gradual Incorporation: Gradually add milk and water in 1/4 cup increments, whisking vigorously to create a smooth mixture.
- Thickening Magic: Cook the mixture over low heat, stirring constantly, until it thickens, which typically takes around 10 minutes.
- Cheesy Finish: Turn off the heat and introduce the cheese into the mixture. Stir until the cheese fully melts and blends with the sauce. Season with salt and pepper according to your taste preferences.
Bacsilog, with its delightful combination of bacon, fried rice, eggs, and a flavorful cheese sauce, is a breakfast sensation that has captured the hearts and taste buds of many. Whether you’re indulging in this morning masterpiece at a food cart or recreating it in your own kitchen, Bacsilog promises a hearty and satisfying start to your day.
The popularity of bacon in Filipino breakfast culture is undeniable, and Ate Rica’s Bacsilog has played a significant role in its popularity. As bacon continues to take center stage in breakfast dishes, Bacsilog remains a beloved classic and an exciting culinary adventure waiting to be explored. So, next time you’re craving a hearty and flavorful breakfast, consider whipping up your own Bacsilog and embark on a journey of breakfast bliss that’s sure to satisfy your cravings and make your mornings memorable.
How to Cook Bacsilog (Bacon Sinangang at Itlog)
- 250 grams bacon sliced into 1 inch pieces
- 3 cups cooked rice
- 3 raw eggs
- 3 cloves garlic minced
- 1 Tbsp. cooking oil
- salt to taste
- Cheese sauce see recipe below
- liquid seasoning e.g. Knorr liquid seasoning, Maggi Savor
Ingredients for the cheese sauce:
- 1 Tbsp. butter preferably unsalted
- 1 Tbsp. all-purpose flour
- 1/2 cup evaporated milk or fresh milk
- 1/2 cup water optional
- 1/2 cup grated cheddar cheese preferably quick melt cheese
- Salt and pepper to taste
How to make Bacsilog:
- In a pan, heat oil and cook the bacon until slightly brown. You can also make it crispy depending on your preference.
- Remove the bacon from the skillet and set aside. In the same pan, reduce the oil with the rendered bacon fat to 1 Tbsp.
- Heat the oil and saute garlic until fragrant. Add the cooked rice and stir fry for 3 to 5 minutes. Season with salt. Set aside.
- Heat oil in a pan and fry the eggs preferable sunny side up (fry the egg but don't cook the yolk and don't flip the eggs) . Or you can fry the eggs over hard (by frying then flipping and frying again cooking the yolk through).
- To assemble the bacsilog: divide the bacon and fried rice into three servings. Put the rice in a bowl, top with fried bacon, then pour about 1/3 cup of cheese sauce and pour with liquid seasoning.
To make the cheese sauce:
- Melt the butter in a pan in medium heat. Whisk in flour and combine it with the butter. Whisk until it becomes a roux. Stir constantly and cook for about 2 minutes.
- Gradually add milk and water 1/4 cup at a time. Whisking constantly and vigorously to incorporate the mixture.
- Cook over low heat until thickened for about 10 minutes. Turn off heat and add the cheese and stir until melted. Season with salt and pepper to taste.
Cooking Tips for Perfect Bacsilog
- Bacon Mastery: Achieving the perfect bacon in your Bacsilog is crucial for that crispy, savory goodness. To master this, cook the bacon until it's slightly browned or until it reaches your desired level of crispiness. If you prefer ultra-crispy bacon, cook it a bit longer, but be careful not to overcook it, as it can become too dry.
- Fried Rice Finesse: The fried rice component of Bacsilog is where you can infuse extra flavor. To make your fried rice truly delectable, consider using day-old rice. This rice tends to fry up better as it's slightly drier. Additionally, you can enhance the flavor by adding minced garlic and a dash of soy sauce while stir-frying. Don't forget to stir continuously to evenly distribute the flavors and prevent sticking.
- Egg Excellence: The way you cook the eggs can significantly impact the overall experience of your Bacsilog. For a classic sunny-side-up egg, fry it gently without flipping, ensuring that the yolk remains slightly runny. If you prefer your eggs over hard, flip them and cook until the yolk is fully cooked through. The choice is yours, but whichever style you choose, be sure to keep an eye on the eggs to avoid overcooking. Perfectly cooked eggs with creamy yolks are the key to Bacsilog's deliciousness.