Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Beef Tapa (Tapsilog)
Beef cured overnight in soy, calamansi and garlic, then fried hard and served with garlic rice and a fried egg — the plate called tapsilog, and the Filipino breakfast that keeps 24-hour diners in business.
Source
Recipe by Filipino home kitchens · 🏺 Traditional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.
Philippines · the -silog breakfast — An ownerless traditional dish, so no cook is credited. The cited article confirms tapa as dried or cured meat, prepared by Filipinos using thin slices of beef and other meats. `Tapsilog` redirects to it, and the note says so rather than citing a title that does not resolve. Quantities and the dry-the-beef instruction are this book's own.
Watch it being made · 3 videos
⏱ 40 min🍽 4 servings🔥 620 kcal🇵🇭 Philippines
Dairy-freeNut-free
Steps
Mix the beef with the soy, calamansi, marinade garlic, sugar and pepper. Refrigerate overnight, or at least 4 hours.
Fry the rice garlic in 3 tbsp oil until pale gold, then toss the day-old rice through it and season with salt.
💡 Day-old rice, not fresh. Fresh rice steams and clumps; cold rice separates into grains and takes the garlic oil.
Lift the beef out of the marinade and pat it dry.
💡 Dry it properly. Wet beef in a pan boils in its own marinade and goes grey instead of catching and caramelising.
Fry the beef in a very hot pan in batches, 90 seconds a side, until the edges char.
Fry the eggs so the yolk stays runny.
Plate the three together and serve the vinegar dip alongside.
💡 Tips
- The -silog names are a formula: TAPa + SInangag + itLOG. Longsilog, tocilog, bangsilog and spamsilog all follow it.
- Tapa was originally a way of preserving meat by curing and drying. The overnight marinade is what is left of that.
You might also like
Share this recipe
Made this? Share a photo in Showcase.
Share your creation →