📝 About This Recipe
Spamsilog is a quintessential Filipino breakfast staple, part of the beloved 'Silog' family that combines Sinangag (garlic fried rice) and Itlog (egg). This dish elevates the humble can of Spam into a gourmet experience with caramelized edges, fragrant jasmine rice toasted in garlic-infused oil, and a perfectly runny yolk. It is a nostalgic, salty-sweet-savory symphony that provides the ultimate comfort to start any morning.
🥗 Ingredients
The Garlic Fried Rice (Sinangag)
- 3 cups Day-old Jasmine Rice (cold and grains separated by hand)
- 6-8 cloves Garlic (finely minced)
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Ground White Pepper
The Meat (Spam)
- 1 can Spam (Classic or Low Sodium) (12oz can, sliced into 6-8 even rectangles)
- 2 tablespoons Water (for par-boiling to reduce saltiness)
- 1 teaspoon Brown Sugar (optional, for a quick glaze)
The Eggs (Itlog)
- 2 Large Eggs (fresh, at room temperature)
- 1 tablespoon Butter (for frying eggs)
Garnish and Sides
- 1 stalk Green Onions (thinly sliced)
- 1 Roma Tomato (sliced into wedges)
- 4-6 slices Cucumber (for freshness)
- 2 tablespoons Banana Ketchup (traditional dipping sauce)
- 1 tablespoon Cane Vinegar (Sawsawan) (with crushed garlic and chili)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps of the cold, day-old jasmine rice with your fingers. This ensures every grain can be coated in garlic oil.
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2
In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over low heat. Add the minced garlic and sauté slowly until it turns a light golden brown and smells fragrant. Do not burn the garlic.
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3
Increase the heat to medium-high. Add the rice to the wok, tossing vigorously to coat every grain in the garlic-infused oil. Fry for 5-7 minutes until the rice is heated through and slightly toasted.
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4
Season the rice with sea salt and white pepper. Give it one final toss, then remove from heat and keep warm.
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5
In a separate frying pan over medium heat, add the Spam slices and 2 tablespoons of water. This helps render the fat and reduces the intense saltiness of the canned meat.
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6
Once the water evaporates, fry the Spam in its own rendered fat. For an extra touch, sprinkle a tiny pinch of brown sugar over each slice to help with caramelization.
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7
Fry each side of the Spam for 3-4 minutes until the edges are crispy and the surface is a deep reddish-brown. Remove and drain on paper towels.
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8
Wipe the pan clean and melt 1 tablespoon of butter over medium-low heat. Crack the eggs gently into the pan.
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9
Fry the eggs 'sunny-side up' for about 3 minutes until the whites are set but the yolks remain runny. For 'crispy' edges, increase the heat slightly at the end.
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10
To assemble, scoop a generous portion of garlic rice onto a plate. Place 3-4 slices of Spam alongside the rice.
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11
Gently slide one fried egg on top of the rice or beside the Spam.
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12
Garnish with fresh sliced tomatoes, cucumbers, and a sprinkle of green onions. Serve immediately with a side of banana ketchup or spiced vinegar.
💡 Chef's Tips
Using day-old rice is non-negotiable; fresh rice contains too much moisture and will turn mushy instead of becoming individual toasted grains. For the best garlic flavor, mince the garlic by hand rather than using a press to prevent it from becoming bitter. If you prefer less salt, soak the Spam slices in warm water for 5 minutes before frying to leach out excess sodium. Cook your eggs last so the yolk is hot and liquid when it hits the rice, creating a natural sauce. Don't be afraid to let the rice sit undisturbed in the wok for 30 seconds at a time to develop a 'crunchy' bottom layer (tutong).
🍽️ Serving Suggestions
Serve with a hot cup of Kapeng Barako (strong Filipino coffee) or a sweet Milo chocolate drink. A side of Atchara (pickled papaya) provides a bright acidity that cuts through the richness of the Spam. Provide a small bowl of spicy cane vinegar with crushed Thai chilies for dipping the meat. For a complete Filipino experience, serve with a warm piece of Pandesal (bread rolls) on the side. Add a few slices of fresh mango to balance the salty profile with natural sweetness.