Tapa Rice Bowl Recipe

Marinate

Place thinly sliced beef in a shallow bowl. Add soy sauce, calamansi or lemon juice, brown sugar, minced garlic, ground black pepper and 0.5 tsp salt. Mix thoroughly so each slice is coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (up to overnight) for best flavor.

Cook

Heat 1 tablespoon annatto oil (or neutral oil) in a large skillet over medium-high heat. Remove beef from marinade, letting excess drip off. Sear beef in a single layer in batches for 1–2 minutes per side until browned at the edges and cooked through but still tender. Do not overcrowd the pan. Transfer cooked tapa to a plate and keep warm.

Prepare annatto oil

In a small saucepan, combine butter and annatto seeds (or powder) over low heat. Warm for 2–3 minutes until butter is tinted orange. If using seeds, strain out seeds and reserve the oil. If using powder, whisk it into the melted butter.

Toast garlic and rice

In a medium saucepan, heat 1 tablespoon of the annatto butter over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add the rinsed rice and stir, coating each grain with the flavored butter for about 1 minute.

Simmer

Stir in soy sauce, chicken or vegetable stock and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer for 15–18 minutes until liquid is absorbed. Remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Blanch (optional)

If you prefer slightly tender atchara, blanch the julienned green papaya and carrot in boiling water for 30 seconds, then drain and rinse under cold water. Pat dry.

Pickle

In a jar or bowl, combine vinegar, water, sugar, salt, mustard seeds and red pepper flakes. Stir until sugar and salt dissolve. Add the papaya, carrot and bell pepper, toss to coat. Refrigerate at least 30 minutes before serving; flavor improves after a few hours or overnight. Keep refrigerated for up to 1 week.

Combine vinegar, sliced garlic, whole peppercorns, bay leaf and sliced red chili in a small jar. Let steep for at least 15 minutes; for stronger flavor leave for several hours. Use as a dipping sauce for the tapa or to drizzle sparingly over the bowl.

Divide the flavored java rice between two bowls (about 3/4 cup cooked rice per serving).

Top each bowl with an even portion of the sliced tapa (about 8 oz raw yields 4–6 oz cooked; divide between bowls).

Place a fried sunny-side-up egg on each bowl. Garnish with sliced scallions and a spoonful of atchara. Serve the spiced vinegar on the side for dipping or drizzling.

Enjoy warm. Leftover components can be stored separately in the refrigerator: rice and tapa up to 3 days, atchara up to 1 week, spiced vinegar up to 2 weeks.