Tapsilog 🍳

Zubereitung

1. 1

   Slice the beef paper-thin against the grain — as much as half a centimetre and every piece will steam grey instead of searing brown.

2. 2

   Marinate with soy sauce, calamansi juice, crushed garlic, sugar and heavy pepper for at least 30 minutes; overnight is better, the acid tenderises as it flavours.

3. 3

   Drain the strips from the marinade and sear them in a hot, oiled pan in single layers, undisturbed, until the sugars caramelise and the edges char; keep them juicy, not jerky.

4. 4

   For the garlic rice, fry minced garlic in oil until pale gold, add diced onion, then the cold day-old rice; press it into the pan and let it toast, stirring only every couple of minutes.

5. 5

   Season the rice with salt and a splash of the reduced marinade — fried rice should taste of the wok, not of steam.

6. 6

   Fry eggs sunny-side up in plenty of oil so the edges go lacy and crisp. Plate the rice, drape the tapa over it, slide the egg on top and serve with banana ketchup for dipping.