Tapsilog (Cured Beef with Garlic Rice & Fried Egg)

📷 18:26, 13 November 2012 (UTC), CC BY 3.0) · Pampanga Tapsilog photo by Halil S. Mucaram Halil marx07 (talk · via Wikimedia Commons

Petit-déjeuner · Philippines · Pampanga

Tapsilog (Cured Beef with Garlic Rice & Fried Egg) 🍛

Name: Tapsilog (Cured Beef with Garlic Rice & Fried Egg)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 2-4 servings
Cuisine: Filipino
Ingredients: 500 g sirloin or flank steak, sliced paper-thin against the grain; Marinade: 60 ml soy sauce; juice of 4 calamansi (or 3 tbsp lemon); 6 tbsp pineapple juice; 4 cloves garlic minced; 1 tsp pepper; 2 tbsp brown sugar; 3 cups day-old cooked rice; 6 cloves garlic, minced, for the sinangag; 4 eggs; Vegetable oil; salt; Served with sliced tomato and vinegar with chilli

The Philippine breakfast triathlon in one plate: taps (marinated, pan-fried beef), sinangag (garlic fried rice) and itlog (a fried egg), the name stitched from all three. Kapampangan kitchens claim the best version of the country's most-loved silog — beef thinly sliced, cured overnight in soy, calamansi and pineapple, then fried crisp at the edges.

Central Luzon Filipino ⏱ 40 min Facile

Méthode

1

Combine beef with the marinade and rest at least 2 hours, overnight better — the pineapple enzymes do the tenderising.
2

Fry beef in a screaming-hot pan in batches, thin slices only, until edges caramelise, 2 minutes a side. Do not crowd; steam is the enemy.
3

Sinangag: brown the minced garlic in oil, add cold rice, press it down and let it toast in patches, stirring every few minutes — 8–10 minutes till each grain smells of garlic.
4

Fry the eggs sunny-side up with crisp, lacy edges — in the Philippines the egg should crack over the rice like a small sun.
5

Plate: rice, beef on top, egg over everything, tomato and vinegar-chilli on the side. Eat before it cools.

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Tapsilog (Cured Beef with Garlic Rice & Fried Egg) 🍛

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