Guangxi-style Silog

Ingredients

In Guangxi-style Silog, we adapt the traditional Filipino Silog by incorporating Guangxi cuisine's unique flavors and ingredients. Instead of using traditional Filipino long-grain rice, we use fragrant jasmine rice commonly found in Guangxi cuisine. The meat is marinated with Guangxi-style seasonings, such as star anise and ginger, to infuse it with the region's distinct flavors. Additionally, we incorporate Guangxi-style sautéed vegetables, such as bok choy and Chinese mushrooms, to enhance the dish's taste and texture. We alse have the original recipe for Silog, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 eggs 4 eggs
• 250g marinated pork or beef 250g marinated pork or beef
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, diced 1 small onion, diced
• 1 cup bok choy, chopped 1 cup bok choy, chopped
• 1 cup Chinese mushrooms, sliced 1 cup Chinese mushrooms, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat.
3. 3.
   Add the minced garlic and diced onion to the pan and sauté until fragrant.
4. 4.
   Add the marinated pork or beef to the pan and cook until browned.
5. 5.
   Stir in the bok choy and Chinese mushrooms, and cook until the vegetables are tender.
6. 6.
   In a separate pan, fry or scramble the eggs according to your preference.
7. 7.
   Once the rice is cooked, fluff it with a fork and season with salt and pepper.
8. 8.
   To serve, place a portion of rice on a plate, top with the cooked meat and vegetables, and add the fried or scrambled eggs on the side.
9. 9.
   Drizzle the soy sauce over the dish for added flavor.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Marinated pork or beef — For best results, marinate the meat for at least 1 hour or overnight to allow the flavors to penetrate.
• Bok choy — Separate the leaves from the stems and cook the stems slightly longer than the leaves to ensure both are tender.

Tips & Tricks

• For a spicier kick, add a dash of chili oil or sprinkle with crushed red pepper flakes.
• Experiment with different vegetables such as snow peas or bell peppers to add variety to the dish.
• To make it more filling, serve Guangxi-style Silog with a side of stir-fried noodles or steamed dumplings.
• Substitute the marinated pork or beef with chicken or shrimp for a different flavor profile.
• Garnish with chopped green onions or cilantro for added freshness.

Serving advice

Serve Guangxi-style Silog hot and enjoy it as a satisfying breakfast, lunch, or dinner. It pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

To enhance the presentation, arrange the rice, meat, and vegetables in separate sections on the plate, with the eggs placed on top. Drizzle the soy sauce in an artistic pattern over the dish for an added visual appeal.