Tapsilog

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the tapa marinade by combining soy sauce, vinegar, brown sugar, minced garlic, and black pepper in a bowl.

   Ca. 2 min.

2. 2

   Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated.

   Ca. 1 min.

   Kokkens note: Marinating for at least 30 minutes, or preferably overnight, yields more flavorful tapa.

3. 3

   Heat half of the cooking oil in a large pan or skillet over medium-high heat.

   Ca. 1 min.

4. 4

   Add the marinated beef to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.

5. 5

   Cook the beef for 2-3 minutes per side, or until browned and cooked through, then set aside.

   Ca. 6 min.

6. 6

   In the same pan (or a separate pan), heat the remaining cooking oil over medium heat for the sinangag.

   Ca. 1 min.

7. 7

   Add the minced garlic for the sinangag and sauté until fragrant and lightly golden, about 1-2 minutes.

   Ca. 2 min.

   Kokkens note: Do not burn the garlic, as it will become bitter.

8. 8

   Add the day-old cooked rice to the pan and break up any clumps with a spoon or spatula.

   Ca. 1 min.

   Kokkens note: Day-old rice is ideal for fried rice as it's drier and less likely to clump.

9. 9

   Season with salt and continue to stir-fry for 5-7 minutes, until the rice is heated through and slightly toasted.

   Ca. 7 min.

10. 10

    While the rice is cooking, heat the cooking oil for the eggs in a separate small non-stick pan over medium heat.

    Ca. 1 min.

11. 11

    Carefully crack the eggs into the hot pan and fry them to your desired doneness (sunny-side up is traditional).

    Ca. 3 min.

12. 12

    Serve the cooked tapa, garlic fried rice (sinangag), and fried eggs (itlog) immediately.

    Ca. 1 min.

    Kokkens note: A side of sliced tomatoes or a vinegar dipping sauce can complement the meal.