by Joost NusselderUpdated: December 20, 2020
I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more
The Tapsilog Recipe is as ubiquitous as saying “po” and “opo” in that the dish is very much embedded in the Filipino psyche no one will actually say “no” when invited to eat it.
What makes the dish popular is not only the ease of cooking it but also the fact that you would know what the ingredients are just by knowing its name.
The word “TapSiLog” is a combination of its ingredients. “Tap” from “Tapa” which is the beef and the main part of this popular dish, “Si” which is “Sinangag” or fried rice, and “Log” from “Itlog” or the sunny side up eggs.
A mainstay of Filipino carinderias and the Filipino’s breakfast table together with pandesal and coffee, this dish has spawned many variations like “HotSiLog”, “ChickSiLog” or “LongSiLog” but still, nothing beats the original.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
In this post we'll cover:
- 1 TapSiLog Preparation
- 2 Tapsilog recipe (beef tapa original)
- 2.1 Ingredients1x2x3x
- 2.2 Instructions
TapSiLog Preparation
The Tapa or Beef is just beef cut into strips, cured with salt then dried under the sun or, in modern times, you can actually buy cured tapa from the grocery then have it grilled or fried.
You set it aside then start frying the rice. Originally, sinangag – this garlic-fried rice, is actually just the leftover rice from the night before.
So to make it good for the next day, moms sprinkled salt and crushed garlic over the wringed leftover rice and fried it for breakfast.
This tradition of Sinangag continues to this day but we are not so sure if people are still using leftover rice, but who are we to complain about the food?
You can also add fried crushed garlic for an added kick in your taste buds. However, there are some who fry the crushed garlic first then add the rice.
Finally, as for the egg, it is commonly fried as a sunny side up, but anything goes and you can actually cook it scrambled.
Tapsilog recipe (beef tapa original)
Joost Nusselder
This tradition ofSinangagcontinues to this day but we are not so sure if people are still using leftover rice, but who are we to complain about food?
No ratings yet
Print RecipePin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Filipino
Servings 2 people
Ingredients
- 2 pounds Beef Tapa (or similar cut of meat)
- 1 bulb garlic minced
- ¼ cup white sugar
- Salt to taste
- Vinegar
- Cooking Oil
garlic fried rice
- 2 cups cold rice
- 2 stalks green onions chopped
- 6 cloves garlic minced
- ½ small onion
- salt and pepper to taste
fried eggs
- 2 eggs
- cooking oil
- salt and pepper to taste
Instructions
In a bowl combine all the ingredients for the Beef Tapa, except for the beef and cooking oil.
Now add the beef to the mixture and mix thoroughly.
Heat the cooking oil in a pan over medium-high heat.
When the oil is hot, add the beef mixture to the pan.
Pan fry the beef while continually stirring.
When the beef starts to form a crust along the edges, remove it from the pan and set it aside.
To make the garlic fried rice, first, add some cooking oil over medium-high heat to the same pan from before.
Now add the garlic and onions to the pan and stir-fry for about a minute.
Then add the rice and salt and pepper to taste.
Stir fry the rice until it is hot and well seasoned then remove it from the heat.
In a clean pan, add some cooking oil and fry the eggs over medium-high heat.
Serve the Beef Tapa with the Fried Rice on the side and the sunny side up egg on top of the rice.
Keyword Beef
Tried this recipe?Let us know how it was!
You can have TapSiLog served with vinegar on the side for the latter to be gradually mixed to the dish or have the vinegar poured directly on the Tapa before serving to add to its distinct flavor.
Also read: Filipino Beef Empanada Recipe
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
