📝 About This Recipe
Hotsilog is a beloved cornerstone of the Filipino 'Silog' breakfast family, featuring the iconic, neon-red Filipino hotdog known for its distinctively salty and slightly sweet profile. This vibrant meal pairs juicy, cross-cut seared hotdogs with fragrant, golden garlic fried rice and a perfectly crisp-edged fried egg. It is a nostalgic comfort food that brings the bustling energy of a Manila 'tapsihan' straight to your morning table.
🥗 Ingredients
The Hotdogs
- 4-6 pieces Filipino Red Hotdogs (tender-juicy style, such as Purefoods brand)
- 1/4 cup Water (for initial simmering)
- 1 tablespoon Cooking Oil (neutral oil like canola or vegetable)
Garlic Fried Rice (Sinangag)
- 3 cups Day-old White Rice (cold, leftover jasmine rice works best; grains separated)
- 6-8 cloves Garlic (finely minced)
- 2 tablespoons Cooking Oil
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Ground Black Pepper
The Eggs (Itlog)
- 2 Large Eggs (fresh, at room temperature)
- 1 tablespoon Cooking Oil
- 1 pinch Salt and Pepper (for seasoning)
Accompaniments & Garnish
- 1/4 cup Banana Ketchup (the traditional dipping sauce)
- 1 medium Tomato (sliced into wedges)
- 1/2 Cucumber (sliced into rounds)
- 2 tablespoons Atchara (Filipino pickled papaya)
- 1 stalk Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps of the cold, day-old jasmine rice with clean, slightly damp hands until the grains are individual and loose.
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2
Score the red hotdogs by making shallow diagonal slits (about 1/4 inch deep) along the length of each side. This allows them to expand and creates more surface area for browning.
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3
In a medium skillet over medium heat, add the hotdogs and 1/4 cup of water. Simmer until the water evaporates completely, which helps cook the interior while keeping it juicy.
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4
Once the water is gone, add 1 tablespoon of oil to the skillet. Fry the hotdogs for 3-5 minutes, turning frequently, until the skins are slightly crisp and the scored edges have fanned out.
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5
Remove the hotdogs from the pan and set aside on a plate lined with a paper towel to drain excess oil.
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6
In a large wok or wide non-stick skillet, heat 2 tablespoons of oil over medium-low heat. Add the minced garlic and sauté slowly until it turns a beautiful golden brown and becomes fragrant. Do not burn the garlic, as it will turn bitter.
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7
Increase the heat to medium-high and add the rice to the pan. Toss thoroughly to coat every grain of rice in the garlic-infused oil.
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8
Spread the rice out and let it sit undisturbed for 1-2 minutes to develop a slight toast, then stir-fry for another 5 minutes. Season with salt and pepper to taste. Keep warm.
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9
In a separate small non-stick pan, heat 1 tablespoon of oil over medium heat for the eggs. Crack the eggs gently into the pan.
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10
Cook the eggs 'sunny-side up' for 2-3 minutes until the whites are set and the edges are crispy/lacey, but the yolks remain runny. Season the tops with a pinch of salt.
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11
To assemble, scoop a generous portion of garlic rice onto one side of the plate. Place two hotdogs next to the rice and top or side the rice with one fried egg.
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12
Garnish with sliced tomatoes, cucumbers, and a side of atchara. Sprinkle green onions over the rice for a pop of color.
💡 Chef's Tips
Always use day-old rice; fresh rice contains too much moisture and will result in a mushy, sticky mess rather than distinct fried grains. If you cannot find Filipino red hotdogs, you can substitute with cocktail sausages or frankfurters, though you will miss the signature sweetness. For the best garlic flavor, use fresh garlic rather than bottled minced garlic, as the oils in fresh cloves provide a superior aroma. To get the 'crispy edge' on the egg (known as 'pumutok'), use a bit more oil than usual and slightly higher heat, spooning the hot oil over the whites as they cook.
🍽️ Serving Suggestions
Serve with a side of sweet Banana Ketchup for dipping the hotdogs—it is the traditional pairing. A small bowl of spiced vinegar (with chilies and garlic) is excellent for cutting through the richness of the fried components. Pair with a hot cup of Kapeng Barako (strong Filipino coffee) or a cold glass of calamansi juice. Add a side of 'Atchara' (pickled papaya) to provide a bright, acidic crunch that cleanses the palate between bites.