Tapsilog with Tapa a la Salpicao
To make tapa for tapsilog, yakiniku-cut beef is seasoned a la salpicao and fried just until lightly caramelized. Off the heat, chopped raw onion is tossed in. The onion bits cut through the fattiness and add a light crunch to the tapa.
Servings: 3 people
Ingredients
Tapa
- 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
- 2 tablespoons cooking oil use some of the oil in which the tapa was cooked
- 1 tablespoon chopped garlic
- 1 teaspoon turmeric powder
- 2 to 3 cups cooked rice (see notes after the recipe)
- salt to taste
To serve
- 3 eggs fried sunny side up
Instructions
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.
Cook’s Notes
Cooked rice is NOT newly-cooked rice. It is a bad idea to make fried rice out of rice that has not been allowed to cook and dry up. Using day-old rice which has chilled in the fridge overnight is ideal.
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