Filipino
Tapsilog
Tapsilog is a classic Filipino breakfast plate of sweet-salty beef tapa, garlicky sinangag, and sunny fried eggs. Serve it with tomato and spiced vinegar for the familiar carinderia-style bite.
Ingredients
- Beef sirloin or tapa-cut beef, very thinly sliced against the grain300g
- Calamansi juice3 tbsp
- Soy sauce3 tbsp
- Garlic, minced, for marinade5 cloves
- Brown sugar1 1/2 tbsp
- Ground black pepper1/2 tsp
- Water1/4 cup
- Neutral cooking oil4 tbsp, divided
- Day-old cooked white rice3 cups
- Garlic, finely chopped, for sinangag6 cloves
- Salt3/4 tsp, divided
- Eggs2
- Tomato, sliced1 medium
- Spiced cane vinegar or sukang sawsawan2 tbsp
Method
- In a bowl, mix the calamansi juice, soy sauce, minced garlic, brown sugar, black pepper, and 1/4 teaspoon salt until the sugar dissolves.
- Add the thinly sliced beef, massage the marinade into the meat, cover, and refrigerate for at least 4 hours or overnight.
- Heat a skillet over medium heat, add the marinated beef with its marinade and the water, then simmer until the beef is tender and the liquid is almost fully reduced.
- Add 2 tablespoons oil to the skillet and fry the beef, turning occasionally, until the edges are browned and lightly caramelized; transfer to a plate.
- For the sinangag, heat 1 1/2 tablespoons oil in a wok or large skillet over medium heat, add the chopped garlic, and cook until fragrant and pale golden.
- Add the day-old rice, break up any clumps, season with 1/2 teaspoon salt, and stir-fry until the grains are hot, glossy, and well coated with garlic oil.
- In a separate pan, heat the remaining 1/2 tablespoon oil and fry the eggs sunny-side up, keeping the yolks soft or cooking them to your preference.
- Divide the garlic rice between two plates, top each with beef tapa and one fried egg, then serve with sliced tomato and spiced vinegar on the side.
Common questions
Can I substitute the beef cut or calamansi in tapsilog marinade?
Yes. Use sirloin, flank, or another tender cut sliced very thinly against the grain. If calamansi isn’t available, mix lime juice with a little orange juice, or use lemon juice plus a pinch of sugar for similar brightness.
How long should I marinate the beef for tapsilog?
Marinate at least 4 hours, but overnight gives the best flavor and color. Because the slices are thin, don’t go much beyond 24 hours or the texture can turn overly soft and the soy-citrus flavor may dominate.
What are the most common mistakes when cooking tapsilog?
Overcrowding the pan, skipping the reduction step, and cooking the garlic too dark are the biggest problems. Also, don’t use wet rice for sinangag; day-old rice fries better and stays separate instead of clumping.
How do I store leftover tapsilog components?
Store beef, rice, tomatoes, and vinegar separately in airtight containers. Refrigerate up to 3 to 4 days. Reheat beef and rice until steaming hot; add a splash of water to the rice if it feels dry.
What should I serve with tapsilog besides egg and tomatoes?
Classic tapsilog is great with fried eggs and sliced tomatoes, plus spiced cane vinegar on the side. You can also add atchara, cucumber slices, or extra garlic rice if you want a fuller, more brunch-style plate.