Tapsilog

Tapsilog is a popular Filipino breakfast dish that consists of three main components: tapa, sinangag (garlic fried rice), and itlog (fried egg). Tapa is thinly sliced or shaved beef that has been marinated in a mixture of soy sauce, calamansi (a citrus fruit native to the Philippines), and other seasonings, then pan-fried until tender and slightly crispy. Sinangag is a staple Filipino breakfast item made by sautéing garlic and leftover rice in oil until fragrant and crispy. The fried egg is usually served on top of the tapa and sinangag, and can be cooked to the diner's preference (sunny-side up, over-easy, etc.). Tapsilog is often served with a side of sliced tomatoes or atchara (pickled papaya) for a refreshing contrast to the salty and savory flavors of the dish. It is a beloved breakfast staple in the Philippines and can be found in most Filipino restaurants and food establishments.

Here's a simple recipe for tapsilog that serves 2-3 people:

Ingredients:

• 1/2 pound beef sirloin or flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tablespoons calamansi juice or lemon juice
• 1 tablespoon brown sugar
• 4 cloves garlic, minced
• 3 cups cooked rice, preferably leftover and chilled
• 3 cloves garlic, minced
• 2 tablespoons cooking oil
• 2-3 eggs
• Salt and pepper to taste
• Sliced tomatoes or atchara (pickled papaya), for serving

Instructions:

1. In a mixing bowl, combine the soy sauce, calamansi juice, brown sugar, and minced garlic. Add the thinly sliced beef and mix well to ensure that the beef is well coated. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. Heat a large pan or wok over medium-high heat. Once the pan is hot, add the marinated beef and cook for about 5-7 minutes, or until the beef is tender and slightly crispy. Set aside.
3. In the same pan, add 2 tablespoons of cooking oil and sauté the minced garlic until fragrant. Add the chilled cooked rice and stir-fry for a few minutes, breaking up any clumps and making sure the garlic is evenly distributed. Season with salt and pepper to taste. Set aside.
4. In the same pan, crack the eggs and cook to your preference (sunny-side up, over-easy, etc.).
5. To assemble, divide the garlic fried rice onto plates, then add the tapa on top of the rice. Place the fried egg on the side and add sliced tomatoes or atchara for serving. Serve hot and enjoy!