Have a hearty breakfast with Tapsilog
Doctors, dietitians and nutritionists all agree that the most important meal of the day is breakfast. It is during breakfast when you should eat the heaviest meal of the day. Your next meals should be lesser in quantity.
What I am going to share with you today is something that answers the experts’ advice when it comes to the most vital chow of the day.
Tapsilog is a famous Filipino dish. It is a complete meal that consists of tapa (salted dried beef), sinangag (Filipino-style fried rice) and itlog (egg), hence its name. It is normally served for breakfast together with tomato slices, spicy vinegar as dip, and a steaming cup of coffee. Truly a yummy way to start the day! Tapa can either be cured or uncured. When cured, tapa is normally added with salitre or saltpeter, a common food preservative found in commercially cured meats. In this recipe however, I chose not to add salitre to give my tapa a more organic taste. Tapa is normally fried but can also be grilled.
A lot of other dishes have been inspired by tapsilog, which also consist of sinangag and itlog while adding the suffix –silog in their names. Some of the famous silogs are longsilog (longganisa, sinangag, itlog), hotsilog (hotdog, sinangag, itlog) and chiksilog (fried chicken, sinangag, itlog).
In this recipe, I will teach you how to cook tapsilog and try fixing yourself a complete Pinoy breakfast meal!
For the Tapa:
1 pound of beef, sliced thinly
1/3 cup lemon juice
1/4 cup soy sauce
2 tablespoons sugar
1/4 teaspoon ground black pepper
1 medium garlic, minced
Cooking oil for frying
Note: Combine all the ingredients except for the cooking oil. Cover and marinade the beef in the fridge overnight.
For the sinangag:
4 cloves of garlic, crushed
3 cups leftover rice, mash together with hands to remove clumps
2 tablespoons cooking oil
Salt for seasoning
For the egg:
1 medium uncooked egg
1 tablespoon of cooking oil
Let’s start with the tapa. Drain the beef from the leftover marinade. Fry it in a pan until cooked. Don’t overcook the beef or your tapa will be too dry and tough. Set it aside.
For the sinangag, heat oil in a wok. Add the crushed garlic until golden brown. Pour leftover rice and continuously stir until the rice grains are dry. Add salt to taste. Set aside.
Fry egg with an unbroken yolk and set aside.
Scoop a cup of sinangag to a serving plate. Place fried egg on top. Put a serving size of tapa on the side and that’s it!
Tita Kathy’s tip:
Marinade the beef longer to have a more flavorful tapa. Until next time!