Hotsilog (hot dogs, garlic rice and eggs)
The Filipino breakfast plate of browned hot dogs, crispy garlic fried rice and a soft-yolked fried egg, with a peppery vinegar dip on the side.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.28 a serving
- 700 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 6 cloves garlic, minced, divided
- 1 package microwave rice pouches, unheated
- 4 hot dogs
- 2 large eggs
From your pantry
- 2 tbsp vegetable oil, divided
- ¼ tsp salt, plus a pinch
- 3 tbsp white vinegar
- ¼ tsp black pepper
Each serving has about 700 calories, 23 g protein, 48 g carbs and 47 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the garlic. Squeeze the rice pouch to break up the grains without opening it.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat 1½ tablespoons oil in a large nonstick over medium-low.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Low heat
Add all but 1 teaspoon of the garlic and stir 2 to 3 minutes, until pale .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Low heatTimer: 3 min
Dolly’s tip: Garlic turns from golden to burnt in seconds, and burnt garlic is bitter. Pull it at pale gold.Scoop out half for the top.
Turn the heat to medium-high, add the rice and ¼ teaspoon salt, and 4 to 5 minutes, until hot with some toasty grains. Spoon onto two plates.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Medium-high heatTimer: 5 min
Cut a few shallow slashes along each hot dog. Add the rest of the oil and fry the hot dogs 4 to 5 minutes, turning, until blistered and .
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 5 min
Move the hot dogs to the plates, crack the eggs into the skillet, and fry 3 to 4 minutes, until the whites are set, the yolks are still soft and the edges are .
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 4 min
Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Stir the vinegar, the reserved teaspoon of raw garlic, the pepper and a pinch of salt in a small dish.
Top each plate with an egg and the crispy garlic, and dip bites of hot dog and rice in the vinegar.
Dolly’s tip: Silog is short for sinangag, garlic rice, and itlog, egg. Hot dog makes it hotsilog.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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