Tuesday, June 4, 2013

Pinoy Breakfast - Tapsilog

Candice's Cusina's Tapsilog
Breakfast is my favourite meal of the day, so much so, that I begin thinking about what I'm going to eat the next morning before my head hits the pillow for bedtime! However, there was one breakfast meal I grew up loving and it's tapsilog

Tapsilog is one of my all-time favorite Filipino breakfast. It is short for tapa (fried, cured beef strips), sinangag (fried garlic rice), and itlog (fried egg). Eating this hearty, delicious meal first thing in the morning is sure to help jump start your day!

Like many Filipino dishes, there are many different variations of how to make tapsilog, especially the type of beef and how to egg is cooked (i.e. scrambled, fried or sunny side up).

Here's my version of tapsilog;)

Ingredients
1lb beef skirt steak, sliced into stir fry pieces
1/4 cup soya sauce
1/4 rice vinegar
3 tbsp sugar
4 garlic cloves, minced
salt & pepper for seasoning

3 cups of left over cooked rice + 1 tbsp vegetable oil + 2 cloves of garlic, minced
4 eggs, fried
2 tomatoes, sliced
Tasty Tip: If your beef isn't sliced put it in the freezer for 30 minutes to firm up. Once the meat is slightly frozen, it'll make it much easier to slice up thin strips.
Preparation
1. The night before, prepare your tapa marinade by mixing the soya sauce, vingar, sugar, minced garlic, salt & pepper in a resealable plastic bag. Add the beef strips and combine evenly so all the meat is coated evenly and let marinade overnight, 8-12 hours
2.  Once your beef strips have been marinated the next morning, warm up a non-stick pan to med-hight heat.  Add all the beef with the marinade and place a lid on the pan. Let the beef simmer for 5-10 minutes or until the marinade is almost dried but don’t forget to mix the beef occasionally to prevent burning.
3. Once the marinade is almost all evaporated, remove lid and continue cooking for another 10-12 minutes or until beef has tenderised and darkened in colour.
4. Remove from the tapa from the pan and place aside. On the same pan, heat-up 1 tbsp of oil. Fry 2 cloves of minced garlic to the warmed oil for 1 minute or until garlic is fragrant. Add the rice and mix thoroughly until it is blended well with the garlic and tapa juices.
5. Once the sinangag is cooked, serve it at once with tapa, fried itlog and sliced tomatoes. Masarup!!

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