Ate Rica’s Bacsilog (Filipino Bacon Rice with Cheese Sauce)

Ate Rica’s Bacsilog Recipe (Filipino Bacon Rice with Cheese Sauce)

Everyone’s Favourite Stall at University

Throughout my university days, I remember walking past this one stall that everyone was always raving about, and that was Ate Rica’s Bacsilog. I was a shy kid back then, and I would always get overwhelmed by the number of people at Agno (the area where the stall is located). So, I never really had the chance to try it. I guess my FOMO wasn’t as strong back then.

As the years went by, this small stall became even more popular, and people started recreating the recipe. For my generation, I guess this became an opportunity to reminisce about our college days, when Bacsilog was the meal you ate before an exam, or maybe as a reward after one. Regardless, it was something I had always been curious about, so I was very grateful to finally have the chance to try the original when I visited the Philippines in 2024.

My expectations were very high because everyone kept saying how good it was. The moment I took my first bite, all I wanted was more sauce and then it clicked. You can have bacon, and it’ll still be good, but add Ate Rica’s extra sauce? Then it becomes a whole new level of bacon for breakfast.

It’s the kind of breakfast that’s indulgent and gives you the energy to take on the day – whether it’s after a sleepless night studying for a terror professor’s exam or simply a well-deserved reward after one. It’s the perfect college treat.

Breaking Down the Recipe:

What makes ate Rica’s Basilog special?

We’ve all eaten bacon, egg, and fried rice, but the addicting component of Ate Rica’s Bacsilog is the cheese sauce on top. It adds a creamy flavour over the fattiness and saltiness of the bacon. It is indeed indulgent, but the creaminess balances everything out and gives the dish that signature taste you can’t help but crave.

There has been a lot of speculation as to what’s in that sauce, but I will show you the recipe that worked for me! I start with a roux that I turn into a béchamel. The main flavouring comes from salt and Knorr liquid seasoning – this is where the umami comes in. I also add a bit of cayenne for a little kick, because for me, creaminess always needs a little kick.

This cheese sauce is perfect for everything – I recently tried pouring it over my pancit canton (dry instant noodles) and it slaps so hard.

What is a roux?

A roux is basically a mixture of fat and flour over medium heat. It’s commonly used as a thickening agent for sauces. It gives sauces that glossy, thick texture – a common example is gravy. This is one of the handiest techniques I’ve learned throughout my cooking, because I love sauces. Just by understanding how fat interacts with flour, it has allowed me to create my favourite sauces right at home.

Normally, what is poured over a roux is stock, but for this recipe I used whole fat milk. This resembles the process of creating one of the French mother sauces – béchamel, also known as a creamy white sauce. This sauce is usually on the thicker side, but since we will be pouring it over the bacon, I want it to be thinner and lighter. That way, it won’t overwhelm the final dish but instead complement everything in the bowl.

What cheese should I use?

I used a mild cheddar cheese because I don’t want the sharpness to overpower the entire sauce. So when choosing a cheese, pick one that’s creamy, slightly sweet, and most especially not too salty. Other than mild cheddar, you may also use Monterey Jack or young gouda. If you want to be very specific, you can use Eden cheese from the Philippines. This is on the milder side and has a hint of sweetness, which is perfect because it allows you to have more control over the saltiness of your sauce. More importantly, it melts really well when gradually added to the mixture – making it very seamless.

Instructions:

*Detailed instructions and tips available in the recipe card below.

Cook your bacon and egg. For the bacon, I like using the oven, but you can also use an air fryer or fry it in a pan – whichever works best for you. For the egg, I recommend sunny side up because the yolk pairs really well with the sauce!

Cheese Sauce: In a saucepan over medium heat, melt your butter, then mix in your flour. Cook for 3 minutes, while continuously stirring.

Gradually add in your 1 cup of milk while continuously mixing. You’ll notice it will first turn into a paste, then gradually become a thick sauce.

Mix in your seasonings – a pinch of cayenne pepper, black pepper, salt, and then your Kewpie Mayo and Knorr Liquid Seasoning.

Slowly add in your cheese, mixing well after each addition and making sure it has fully melted before adding the rest.

Turn off the heat, then add your 1/4 cup of milk and mix well. Salt to taste, and your Ate Rica-inspired sauce is finished!

Drizzle it all over your bacon and egg on top of rice. Enjoy your delicious breakfast!

Ingredients:

What is Knorr Liquid Seasoning?

For Filipino households, Knorr Liquid Seasoning is considered a pantry essential. We use this as a way of incorporating umami into our dishes, giving it a little boost in flavour. It has a very distinct profile of sweet, salty, smoky, and savoury notes.

Unlike soy sauce, where you’ll pour a lot to really get that fermented soy bean taste, this seasoning only uses small amounts because a little goes a long way. The main purpose is to enhance the overall flavour of your dish. I love using it for sauces, marinades, and even as a finisher for a lot of dishes, such as sisig. You can also use it as a dip by mixing it with a bit of acidity from lemons or kalamansi. It’s definitely an easy way to elevate everyday dishes.

What is Kewpie Mayo?

The difference between Kewpie mayo and other brands is the acidity (the former uses apple cider vinegar which has a stronger kick, while other brands use regular vinegar so it’s milder). I like the added acidity that comes with Kewpie. I feel like it balances really well with fried food – which makes sense because this originated from Japan and they often eat karaage with Kewpie!

For this recipe, you can use any type of mayonnaise, but if you’re like me who doesn’t like mayonnaise, try this Japanese mayonnaise and get back to me. May our shared trauma be solved.

Equipment:

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