Tapsilog Recipe

Marinate

Slice beef thinly across the grain if not pre-sliced. In a bowl combine soy sauce, sugar, minced garlic, calamansi (or lime) juice, worcestershire sauce, black pepper and 1/2 tsp salt. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight for best flavor.

Cook

Remove beef from fridge 15 minutes before cooking. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Shake off excess marinade and add beef in a single layer (work in batches to avoid crowding). Fry 1-2 minutes per side until caramelized edges and cooked through (thin slices cook quickly). Transfer to a plate and keep warm.

Break up cold rice with your hands or a spoon to remove clumps. Heat 2 tablespoons oil or butter in a wide skillet or wok over medium heat. Add finely minced garlic and sauté until golden brown and fragrant but not burnt, 1-1.5 minutes. Immediately add the rice and stir-fry, pressing and separating clumps. Season with 1/2 tsp salt and 1/4 tsp black pepper. Continue to stir until rice is heated through and garlic is evenly distributed, 3-4 minutes. Taste and adjust seasoning. Keep warm.

Place julienned green papaya (or jicama), carrot, sliced red pepper and optional raisins in a bowl. In a small saucepan combine 1/2 cup vinegar, 1/4 cup water, 2 tsp sugar and 1/2 tsp salt. Bring to a simmer until sugar dissolves, then remove from heat and let cool slightly. Pour warm pickling liquid over the vegetables, toss well, and let sit at room temperature at least 20 minutes. For stronger flavor refrigerate for a few hours. Drain before serving if very wet.

Combine 1/4 cup vinegar, sliced garlic, sliced chiles and 1/4 tsp salt in a small bowl or jar. Let rest at least 10 minutes for flavors to meld. Use as dipping sauce for the beef.

Toss lettuce/mixed greens, cucumber and tomato with 2 tablespoons of simple dressing just before plating so leaves remain crisp. Lightly season with salt and pepper if desired.

Heat 1 tablespoon oil or butter in a nonstick skillet over medium heat. Crack eggs into the pan and fry sunny-side up until whites are set but yolks remain runny, about 2-3 minutes (cover briefly if you want set tops). Season with salt and pepper to taste. Remove from pan.

For each serving, place about 3/4 cup garlic rice on the plate. Arrange a portion of beef tapa (about 4-6 oz cooked) beside the rice. Add a fried egg on top or next to the beef. Spoon a small portion (about 1/4 cup) of atchara and a small side salad next to the tapa and rice. Serve with a small ramekin of spiced vinegar for dipping. Garnish with extra calamansi or lime wedges if available.