Tapsilog with Tapa a la Salpicao
- 500 grams yakiniku-cut beef
- 2 tablespoons finely minced garlic
- ¼ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce
- 3 tablespoons liquid seasoning - I used Knorr — I do not recommend substituting soy sauce
- cooking oil - for frying
- 1 small onion - peeled and roughly chopped
Garlic turmeric fried rice
- 3 eggs - fried sunny side up
Marinate the tapa
- Cut the yakiniku beef into half-inch strips.
- Place the beef in a bowl, and mix in the garlic, pepper, Worcestershire sauce and liquid seasoning.
- Transfer the beef to a container with a tight cover and leave in the fridge to marinate overnight.
Cook the tapa
- Heat enough oil in a frying pan to reach a depth of about one-fourth inch.
- Spread the marinated beef on the hot oil and leave to cook for about a minute before stirring to up the pieces.
- Cook, stirring often, until the edges of the beef are lightly caramelized.
- Scoop out the tapa, transfer to a bowl and toss in the chopped onion.
Cook the garlic turmeric fried rice
- Pour off the oil and rendered fat from the pan leaving only two tablespoonfuls (or transfer the required amount of oil and rendered fat into a clean pan) and reheat.
- Saute the garlic and turmeric powder until fragrant and lightly browned.
- Turn up the heat, add the rice, sprinkle in salt and stir fry until the rice is heated through.
Assemble the tapsilog
- Ladle rice on a plate.
- Spoon the tapa a la salpicao around it.
- Arrange an egg on top of the rice.
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