📝 About This Recipe
Tapsilog is the quintessential Filipino breakfast of champions, combining tender 'Tapa' (cured beef), 'Sinangag' (garlic rice), and 'Itlog' (fried egg). This dish offers a masterful balance of salty, sweet, and garlicky flavors, deeply rooted in the Filipino tradition of preserving meat through marination. It is a soul-warming meal that captures the vibrant culinary spirit of Manila’s morning street-side diners.
🥗 Ingredients
The Beef Tapa
- 500 grams Sirloin or Top Round Beef (sliced thinly against the grain)
- 1/4 cup Soy Sauce (Filipino brand like Silver Swan preferred)
- 3 tablespoons Calamansi Juice (can substitute with lemon juice)
- 2 tablespoons Brown Sugar (for that classic sweet-savory balance)
- 6 cloves Garlic (minced very finely)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Cooking Oil (for searing)
Sinangag (Garlic Fried Rice)
- 4 cups Day-old Cooked White Rice (grains separated by hand)
- 8 cloves Garlic (crushed and minced)
- 3 tablespoons Cooking Oil (vegetable or canola)
- 1/2 teaspoon Salt (to taste)
Eggs and Garnish
- 4 pieces Large Eggs (fresh)
- 2 pieces Tomato (sliced into wedges)
- 1/2 piece Cucumber (sliced into rounds)
- 1/2 cup Spiced Vinegar (for dipping)
👨🍳 Instructions
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1
In a large bowl, whisk together the soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper until the sugar is dissolved.
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2
Add the thinly sliced beef to the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration.
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3
Prepare the rice by breaking up any clumps of day-old rice with clean hands or a spatula. This ensures the grains fry evenly.
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4
In a large wok or non-stick skillet, heat 3 tablespoons of oil over medium-low heat. Add the 8 cloves of minced garlic and sauté slowly until golden brown and fragrant, but not burnt.
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5
Increase the heat to medium-high and add the rice. Toss constantly for 5-7 minutes until the rice is heated through and lightly toasted. Season with salt and set aside in a warm place.
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6
In a separate frying pan, heat 1 tablespoon of oil over medium heat. Fry the eggs one by one, sunny-side up, until the whites are set but the yolks remain runny. Remove and set aside.
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7
Using the same pan (or a clean one), heat 2 tablespoons of oil over high heat. Drain the beef from the marinade, discarding the excess liquid.
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8
Add the beef to the hot pan in a single layer. Do not overcrowd; fry in batches if necessary. Cook for 3-5 minutes per side until the edges are caramelized and slightly crispy.
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9
If you prefer a more tender 'wet' tapa, you can add 2 tablespoons of the marinade back into the pan during the last minute of cooking to glaze the meat.
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10
To assemble, place a generous mound of garlic rice on one side of a plate. Arrange a portion of beef tapa next to it.
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11
Place the fried egg on top of the rice or beside the beef. Garnish the plate with fresh tomato wedges and cucumber slices.
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12
Serve immediately while steaming hot, with a small bowl of spiced vinegar on the side for dipping the beef.
💡 Chef's Tips
Use day-old rice because it has less moisture, which prevents the garlic rice from becoming mushy. Freeze the beef for 30 minutes before slicing to get those paper-thin, restaurant-style strips. Don't skip the calamansi or lemon juice; the acidity acts as a tenderizer for the beef fibers. For the best garlic rice, let the garlic infuse into the oil on low heat before cranking it up to fry the rice. If you like it spicy, add chopped Thai bird's eye chilies to your dipping vinegar.
🍽️ Serving Suggestions
Serve with a hot cup of Kapeng Barako (strong Filipino coffee) or Milo. Pair with a side of Atchara (pickled green papaya) to cut through the richness of the beef. A side of hot 'Sinigang' broth or a simple miso soup adds a lovely moisture to the meal. Provide 'Sawsawan' (dipping sauce) made of cane vinegar, crushed garlic, and lots of black pepper.