Tapsilog

Three things on one plate, and the name is their three first syllables.

Beef, Egg. Not vegetarian — contains beef.

Ingredients

• 600 g beef sirloin or brisket, sliced thinly
• 80 ml soy sauce
• 60 ml cane vinegar
• 8 garlic cloves, crushed
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 800 g cooked rice, cold, from the day before
• 12 garlic cloves, chopped, for the rice
• 4 eggs
• 5 tablespoons oil
• 1 teaspoon salt

Method

1. THE NAME IS THE RECIPE: TAPa, SInangag, LOG — cured beef, garlic rice and a fried egg. It is an assembly of three things, each cooked separately, and that is why it has a name of its own.
2. Make the tapa first: marinate the thinly sliced beef in the soy, vinegar, crushed garlic, sugar and pepper for at least 6 hours, overnight for preference.
3. SLICE THE BEEF THIN AND ACROSS THE GRAIN. Tapa is meant to be slightly chewy, not tough, and a thick slice is only the second.
4. Fry the drained beef in a hot pan in a little oil, in batches, 2 minutes a side until the edges caramelise. Do not crowd it or it stews in its marinade.
5. Make the sinangag as its own page describes: cold day-old rice, garlic fried twice, half reserved for the top.
6. Fry the eggs last so they reach the plate with the yolk still running — the yolk is the sauce for all three components.
7. Plate them side by side, never mixed, with a small dish of spiced vinegar to dip the beef in.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes