Tapsilog
Tapsilog is a beloved Filipino breakfast featuring thinly sliced cured beef (tapa), garlic fried rice (sinangag), and a fried egg (itlog). This savory and satisfying meal is a staple in Filipino cuisine, perfect for starting the day with a hearty dish.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 1,060 kcal
Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
tapa
- 300 gbeef sirloin, thinly sliced
tapa marinade
- 4 tbspsoy sauce
- 2 tbspvinegar
- 1 tbspbrown sugar
- 3 clovegarlic, minced
- 0.5 tspblack pepper
sinangag
- 2 cuprice, cooked, day-old
- 4 clovegarlic, minced
- 3 tbspcooking oil
- 0.5 tspsalt
itlog
- 2 pcsegg
- 1 tbspcooking oil
Equipment
small non-stick pan · large pan · spatula · large bowl · skillet
The method
Step by step
- 1
Prepare the tapa marinade by combining soy sauce, vinegar, brown sugar, minced garlic, and black pepper in a bowl.
About 2 min
- 2
Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated.
About 1 min
Cook’s note: Marinating for at least 30 minutes, or preferably overnight, yields more flavorful tapa.
- 3
Heat half of the cooking oil in a large pan or skillet over medium-high heat.
About 1 min
- 4
Add the marinated beef to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
- 5
Cook the beef for 2-3 minutes per side, or until browned and cooked through, then set aside.
About 6 min
- 6
In the same pan (or a separate pan), heat the remaining cooking oil over medium heat for the sinangag.
About 1 min
- 7
Add the minced garlic for the sinangag and sauté until fragrant and lightly golden, about 1-2 minutes.
About 2 min
Cook’s note: Do not burn the garlic, as it will become bitter.
- 8
Add the day-old cooked rice to the pan and break up any clumps with a spoon or spatula.
About 1 min
Cook’s note: Day-old rice is ideal for fried rice as it's drier and less likely to clump.
- 9
Season with salt and continue to stir-fry for 5-7 minutes, until the rice is heated through and slightly toasted.
About 7 min
- 10
While the rice is cooking, heat the cooking oil for the eggs in a separate small non-stick pan over medium heat.
About 1 min
- 11
Carefully crack the eggs into the hot pan and fry them to your desired doneness (sunny-side up is traditional).
About 3 min
- 12
Serve the cooked tapa, garlic fried rice (sinangag), and fried eggs (itlog) immediately.
About 1 min
Cook’s note: A side of sliced tomatoes or a vinegar dipping sauce can complement the meal.
Per serving
Nutrition
- Calories
- 1,060.4kcal
- Protein
- 53.4g
- Carbs
- 66.3g
- Fat
- 64.7g
- Fibre
- 1.6g
- Sugar
- 7.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tapa, sinangag, and fried eggs separately in airtight containers in the refrigerator.
Reheat tapa and sinangag in a pan over medium heat until warmed through. Eggs are best eaten fresh.
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