Tapsilog (beef, fried rice and egg)
A popular all-day breakfast meal in the Philippines, tapsilog is fried marinated beef served with garlic fried rice and egg.
Servings 3 people
Ingredients
Tapa
- 500 grams yakiniku-cut beef (1.1 pounds)
- 2 tablespoons finely minced garlic
- ¼ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce
- 3 tablespoons liquid seasoning (I used Knorr — I do not recommend substituting soy sauce)
Garlic fried rice
- ¼ cup cooking oil
- 1 whole garlic peeled and pounded
- 3 to 4 cups day-old rice (letting cooked rice sit in the fridge overnight is recommended)
- salt to taste
- pepper to taste
Tapsilog
- 3 eggs
- salt
- cooking oil
Instructions
Marinate the beef
- Cut the yakiniku-cut beef into half-inch strips.
- Place the beef in a bowl, and mix in the garlic, pepper, Worcestershire sauce and liquid seasoning.
Cook garlic fried rice
- Pour the oil into a wok or frying pan and stir in the garlic.
- Cook over low heat, stirring occasionally, until the garlic bits are golden and crisp (it takes about eight minutes).
- Scoop out the garlic, drain on a stack or paper towels and set aside.
- Reheat two tablespoons of oil.
- Turn up the heat to high and dump in the rice.
- Sprinkle in salt and pepper, or your preferred seasonings.
- Stir fry the rice until hot.
- Take about three-quarters of the fried garlic and stir into the rice. Set aside and keep hot.
Complete your tapsilog
- Heat two to three tablespoons of cooking oil in a frying pan and cook the eggs with a little salt. Set aside.
- In the same frying pan, heat enough oil to reach a depth of about one-fourth inch (skip if using a fatty cut of beef).
- With the heat on HIGH, spread the marinated beef in the pan and leave to cook for about a minute before stirring to separate the pieces.
- Cook, stirring often, until the edges of the beef are lightly caramelized.
Assemble and serve
- Ladle garlic fried rice on a plate.
- Spoon the tapa around it.
- Arrange an egg on top of the rice.
- Garnish with the remaining fried garlic.
