Filipino Corned Beef Silog (Corned Beef, Garlic Rice and Egg)
The Filipino breakfast plate: tinned corned beef fried with browned garlic and onion, a mound of crisp garlic fried rice and a sunny-side-up egg.
Canned corned beef, called carne norte, is a Filipino breakfast staple. Wikipedia says Libby's corned beef became popular among wealthy Filipinos during American rule (1901 to 1941), that American forces brought and airdropped corned beef during World War II, and that local brands followed after the war (citing Vice, 2019, and CNN Philippines, 2018). "Silog" names the plate: sinangag (garlic fried rice) plus itlog (egg). Wikipedia says tapsilog, the first silog, grew out of tapsi diners serving beef tapa with garlic rice, and that the word dates to the 1980s at Tapsi ni Vivian in Marikina, by its owner's account. Corned beef silog, or cornsilog, follows the same formula. Vanjo Merano of Panlasang Pinoy calls it a breakfast he ate often growing up, sold in homes, carinderias and hotels.
Why it works the kitchen science
Garlic in cold oil
Starting the garlic cold and heating it slowly browns it evenly without burning, and the oil it leaves behind flavors every grain of rice (Panlasang Pinoy).
A splash of broth
Simmering the tinned beef with broth loosens its dense, jellied texture and lets the onion and garlic soak in before it fries dry again.
Step by step
- Step 1
Put the oil and crushed garlic for the rice into a wide skillet while the oil is still cold. Set it over medium-low heat and cook slowly, stirring, until the garlic is golden and crisp, 5 to 7 minutes.
- Step 2
Break up the rice, sprinkle it with the salt, add it to the pan and stir-fry over medium-high heat 3 to 5 minutes, until hot and lightly toasted. Keep it warm.
- Step 3
In a second skillet, heat the 4 tbsp oil over medium-high heat. Fry the eggs one at a time, sunny side up, 2 to 3 minutes each, until the edges are crisp and the yolks still soft. Set them on a plate.
- Step 4
In the oil left in the pan, cook the crushed garlic over medium heat until medium brown, about 1 minute. Add the onion and cook until soft, 2 to 3 minutes.
- Step 5
Add the corned beef, break it up with a spoon and cook 2 minutes. Pour in the broth and cook 2 to 3 minutes, until it has evaporated. Season with salt and pepper.
- Step 6
Put 1 cup of garlic rice on each plate with one egg and a third of the corned beef.
Filipino Corned Beef Silog (Corned Beef, Garlic Rice and Egg)
Serves 3 · 3 plates · 35 min total
Garlic fried rice (sinangag)
- 2 1/2 tbsp vegetable oil
- 5 garlic cloves, crushed
- 3 cups cold cooked white rice, ideally a day old
- 1/2 tsp salt
Corned beef and eggs
- 4 tbsp vegetable oil
- 3 large eggs
- 3 garlic cloves, crushed
- 1 yellow onion, chopped
- 1 (12 oz) can corned beef
- 1/2 cup beef broth
- Salt and pepper
Method
- Put the oil and crushed garlic for the rice into a wide skillet while the oil is still cold. Set it over medium-low heat and cook slowly, stirring, until the garlic is golden and crisp, 5 to 7 minutes.
- Break up the rice, sprinkle it with the salt, add it to the pan and stir-fry over medium-high heat 3 to 5 minutes, until hot and lightly toasted. Keep it warm.
- In a second skillet, heat the 4 tbsp oil over medium-high heat. Fry the eggs one at a time, sunny side up, 2 to 3 minutes each, until the edges are crisp and the yolks still soft. Set them on a plate.
- In the oil left in the pan, cook the crushed garlic over medium heat until medium brown, about 1 minute. Add the onion and cook until soft, 2 to 3 minutes.
- Add the corned beef, break it up with a spoon and cook 2 minutes. Pour in the broth and cook 2 to 3 minutes, until it has evaporated. Season with salt and pepper.
- Put 1 cup of garlic rice on each plate with one egg and a third of the corned beef.
Adapted from Panlasang Pinoy (Vanjo Merano), "Corned Beef Silog", as written for 3. The garlic rice follows Panlasang Pinoy's "Sinangag Recipe" (3 cups rice, 5 garlic cloves, 2 1/2 tbsp oil, 1/2 tsp salt), as summarized in search results; we could not open that page directly. The minute timings for the garlic, onion and eggs are ours. Canned corned beef is fully cooked. panlasangpinoy.com. Ingredient list follows the source; the method is in our own words.
Tips
- Use day-old rice: Panlasang Pinoy says chilled rice is firmer and less sticky, so it fries instead of clumping.
- Save a spoonful of the crisp garlic to scatter on top.
- Sliced tomatoes or a dish of spiced vinegar on the side cut through the richness.
The rules people argue about
What the sources agree on, what they don't, and what is just a good story.
- Corned beef came to the Philippines with the Americans. Documented as Wikipedia's account (Libby's during American rule; WWII supplies), citing Vice (2019) and CNN Philippines (2018).
- Tapsi ni Vivian coined "silog". Disputed wording: Wikipedia reports it "according to" owner Vivian del Rosario; no independent record.
- Silog is breakfast food. Folklore: Wikipedia calls tapsilog quick breakfast or late-night food; it is eaten all day.
- Filipino corned beef is made from beef. Disputed: Wikipedia notes Philippine corned beef is often made from beef or carabao (water buffalo).
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