Tapsilog

Beef tapa

• beef sirloin600 g
• soy sauce4 tbsp
• cane vinegar2 tbsp
• brown sugar2 tbsp
• garlic cloves6
• black pepper1 tsp
• vegetable oil2 tbsp

Sinangag and eggs

• long-grain white rice300 g
• garlic cloves9
• vegetable oil3 tbsp
• salt1 tsp
• eggs4
• cane vinegar4 tbsp
• tomatoes2
• bird’s eye chillies1
• red onion¼
• water450 ml

The day before

1. 01

   The day before, rinse the rice, put it in a pan with the water, bring to the boil, cover and cook over the lowest heat for 15 minutes. Spread it on a tray to cool quickly, then cover and refrigerate overnight so the grains dry out.

Beef tapa

2. 02

   Put the beef in the freezer for 30 minutes to firm up, then slice it as thinly as you can across the grain. Crush the garlic. Mix the soy sauce, 2 tbsp cane vinegar, the sugar, the garlic and the pepper, and massage into the beef. Cover and marinate overnight in the fridge.

3. 03

   Fry the beef in the oil over high heat in batches, with a little marinade, until the liquid reduces and the edges caramelise. Keep the tapa warm.

Sinangag and eggs

4. 04

   Finely chop 8 of the garlic cloves and fry them in 2 tbsp of the oil over medium heat until golden and crisp. Lift out half for topping.

5. 05

   Add the rice, break up any lumps, season with the salt, and stir-fry until hot and lightly toasted.

6. 06

   Fry the eggs sunny side up in the remaining oil, with runny yolks and crisp edges.

7. 07

   For the spiced vinegar, thinly slice the chilli and the red onion, crush the last garlic clove and stir them into the 4 tbsp cane vinegar. Slice the tomatoes. Serve the tapa with the rice topped with the crisp garlic, an egg, the tomato slices and a small dish of the spiced vinegar for dipping.