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Bacsilog (Bacon Sinangag at Itlog)
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5 from 1 vote

How to Cook Bacsilog (Bacon Sinangang at Itlog)

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.
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Rice Recipes
Cuisine: Filipino
Keyword: bacon silog, bacsilog
Servings: 3 servings
Calories: 280kcal
Author: Manny

Ingredients

  • 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

Instructions

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.

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