← Nouns Cooking · Indonesian & Filipino

Ingredients

• 500 g beef sirloin, very thinly sliced
• 4 tbsp Soy sauce
• 2 tbsp calamansi or lemon juice
• 5 cloves Garlic, minced
• 2 tbsp Brown sugar
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 750 g cooked rice, cold (day-old is best)
• 8 cloves Garlic, minced
• 3 tbsp Vegetable oil
• 1 tsp Salt
• 4 Eggs
• 4 tbsp cane vinegar with a little chopped chilli and garlic
• 2 Tomato, sliced

Method

1. Mix the soy sauce, calamansi juice, garlic, brown sugar and pepper, toss with the beef and marinate in the fridge for at least 2 hours, ideally overnight.
2. For the sinangag, fry the garlic in the oil in a wok over medium-low heat for 2–3 min until light golden; scoop out half for topping. Add the rice and salt, break up the clumps and stir-fry over high heat for 4–5 min until hot and lightly toasted.
3. For the tapa, put the beef and its marinade in a frying pan with 3 tbsp water over medium-high heat. Let the liquid bubble away for 3–4 min, then add the oil and fry for 3–4 min, stirring, until the beef is cooked through and caramelised at the edges.
4. Fry the eggs in a little hot oil for 2–3 min until the whites are set and the edges crisp, with the yolks still runny.
5. Plate the garlic rice topped with the fried garlic, the tapa and an egg, with tomato slices and the chilli vinegar for dipping.

Tips

• Swap the tapa for longganisa (longsilog), tocino (tosilog) or corned beef (cornsilog): the "silog" part means garlic rice plus egg.
• Cool leftover rice quickly and keep it in the fridge for no more than a day before frying.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy