Ever Tried Foie Gras Pinoy Breakfast Style?

February 16, 2019

Historically, Foie Gras has been hated by environmentalists and yet loved and adored by gourmands the world over. SiLogs, on the other hand,  are dishes that most gourmands are oblivious to, but is loved and adored by everybody else, including me. That’s reason enough to combine the two, don’t you think?

Foeisilog2

Fat-laden food are usually paired with other sweetish-sour elements on the plate, sometimes in the form of a dip. This is because it cuts right through the rich oily feel, providing another dimension to give your palate a much deserved break before the next mouthful. It’s no different here. Also, there’s black pepper on the egg as well. The spice’s heat really helps cut through the yolk’s richness.

Foeisilog3

You can buy Foie Gras in accessible portions from Santis Deli. Try the Rougie brand, named after the first person to ever commercially can Foie Gras, Jean Rougie.

Foeisilog5

Foie-Si-Log

Total Time: 10-15 minutes | Yield: 1 serving

Ingredients for the Foie Gras

  • 80g of Foie Gras, chilled
  • A pinch of Sea Salt (or the palengke farmed salt)

Ingredients for the Egg

  • 1 egg
  • Black Pepper, freshly cracked
  • A pinch of Sea Salt (or the palengke farmed salt)

Ingredients for the Rice

  • 1 cup or 195g of day-old Cooked Rice
  • ¼ cup or 40g of coarsely chopped Pineapple
  • 4g or ½ tbsp of chopped Onion
  • 8g or 1 tbsp of chopped Garlic
  • 4g or ½ tbsp of chopped Ginger
  • Leftover fat from Foie

Other Ingredients

  • 1 ½ tsp or 10g of fresh Chives, chiffonade (for garnish)

Procedure

  1. In a small pot over medium-high heat, boil the water. Once you see small bubbles appear on the sides, reduce the heat to low. Place the egg carefully into this pot and simmer for 2 minutes. Set the egg aside in a bowl of water and keep it submerged while you peel it.
  2. In a Teflon pan over medium-high heat, brown the Foie Gras on both sides. No need to add any oil or butter. Be careful, too low a heat and the fat will just render off. If it’s too high, you’ll burn the outside while the middle remains raw.
  3. Set aside and season.
  4. In the same pan with the rendered Foie Gras fat, sauté the pineapples until roasted, add the aromatics (onion, ginger, garlic), and then the rice. Stir fry and season.
  5. Assemble as in the photo. Devour (not in photo).
7 comments in this post SHOW

7 responses to “Ever Tried Foie Gras Pinoy Breakfast Style?”

  1. Ren says:

    That runny egg yolk! <3

  2. jA says:

    Too expensive for a SiLog.. 🙁

  3. Babe for Food says:

    Oh my! Sinful but irresistible! Wish I could try this but it’s too expensive for now. :))

  4. secretwalangclue says:

    how much is the
    Foie Gras? comments field are filled with ‘too expensive’ comments

  5. Volts Sanchez says:

    Too much of this and you might not make it to lunch.

  6. Birdie says:

    Who is Voodoo Chef?

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on

Reading