Dusit Hospitality Management College is welcoming, engaged and committed to excellence in hospitality and culinary education for the benefit of our students and the hospitality industry. Located in the Philippines, we equip our future professionals with technical, interpersonal and managerial competencies to prepare them for management and leadership roles in hospitality and culinary organizations.

 

ECQ "Sarsilog" Recipe

  • Two hospitality management college students in the library
  • Two hospitality management college students reading a textbook
  • Group discussion during hospitality management class
ECQ "Sarsilog" Recipe

“Silog” is a classic Filipino breakfast dish composed of fried rice and egg (fried/scrambled). They are served with different kinds of viands but the most popular of which is Beef Tapa. Now that we are under home quarantine where you stocked on canned goods especially sardines, why not try to put some twist on your palate to appetite the breakfast rush? Sardines, egg, and fried rice with shrimp paste you will surely love. Happy eating!

How to Cook ECQ “Sarsilog”

Ingredients

1 can Sardines, canned in tomato sauce 155 g
2 cups Rice, cooked (leftovers)
4 tbsp Oil, cooking
2 tbsp Garlic, chopped
2 tbsp Onion, red, julienned
1 tbsp Onion, spring chopped
2 tbsp Atchara (optional)
2 tbsp Shrimp paste (bagoong alamang, cooked)
2 pcs Egg, chicken medium
Salt to taste
Pepper, black ground to taste

Serving Size

Good for 2 to 3 persons

Procedures
  1. Sauté half garlic in oil till golden brown, next add the rice, then add in the shrimp paste until totally mixed. Seasoned with salt & pepper to taste. Set aside.
  2. Sauté garlic and onion in oil then add sardines. Cooked until the sauce is thick, about 2–3 minutes. Season with salt & pepper to taste. Set aside.
  3. Slightly beat egg until both white and yellow are fully mixed. Season with salt & pepper. Sweat saute pan with oil, once hot, add the beaten egg then remove the pan from fire while stirring continuously until fluffy.

Plating:
On a separate plate, arrange fried, sauteed sardines and scrambled eggs. Garnish fried rice with chopped spring onion and also garnish sardines with atchara.