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Tapsilog
Tapsilog: Filipino beef tapa with sinangag garlic rice and a fried egg
Tapsilog gave its name to the whole family of Filipino silog breakfasts: tapa (cured beef), sinangag (garlic fried rice) and itlog (egg), eaten from Manila carinderias to truck stops on the way north. The beef is sliced paper-thin and cured overnight with garlic, sugar and calamansi, then fried until the edges caramelise. Serve with spiced vinegar and sliced tomato. The usual mistake is cutting the beef thick; it must be thin enough to see the knife through, or it turns chewy. Chef's tip: half-freeze the beef for 40 minutes before slicing, and use day-old cold rice for the sinangag so the grains fry separately.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the tapa
- 1 ⅛ lb beef sirloin or topside
- 2 tbsp calamansi or lime juice
- 2 tbsp brown sugar
- 5 garlic clovesminced
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp vegetable oil
For the sinangag and eggs
- 1 ⅓ lb cold cooked jasmine riceday-old
- 8 garlic clovesminced
- 2 tbsp vegetable oil
- ½ tsp salt
- 4 eggs
- 4 tbsp cane or coconut vinegarto serve
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Method
0/6 doneStep 1: Freeze 1 ⅛ lb beef sirloin or topside for 40 minutes until firm, then slice across the grain as thinly as you can, 2–3 mm.
Step 2: Mix 3 tbsp tamari (gluten-free soy sauce), 2 tbsp calamansi or lime juice, 2 tbsp brown sugar, 5 garlic cloves, ½ tsp ground black pepper and ½ tsp salt. Toss with the beef, cover and marinate in the fridge for at least 4 hours or overnight.
Step 3: For the sinangag, fry 8 garlic cloves in 2 tbsp vegetable oil over a medium-low heat for 3–4 minutes until golden; lift out half the garlic for topping. Add 1 ⅓ lb cold cooked jasmine rice and ½ tsp salt, turn up the heat and fry for 5 minutes, tossing, until hot through and lightly toasted.
9 minStep 4: Heat 2 tbsp vegetable oil in a large frying pan over a high heat. Fry the beef in two batches with its marinade for 4–5 minutes, until the liquid evaporates and the edges turn dark and sticky.
10 minStep 5: Fry 4 eggs sunny side up in the same pan for 2–3 minutes until the whites are set and edges crisp. Cook the yolks firm for pregnant women, young children or anyone with a weakened immune system.
3 minStep 6: Serve the tapa with a mound of sinangag topped with the reserved garlic, a fried egg and a small dish of 4 tbsp cane or coconut vinegar.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 36 g
- Carbs
- 62 g
- Fat
- 24 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tapsilog take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of calamansi or lime juice?
- Lemon juice, same amount.
- What can I use instead of brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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