Tapsilog is the perfect breakfast for me. I love ♥ the fried cured beef strips( tapa), fried rice(sinangag) and fried egg(itlog) combination ☺. Tapsilog is also popular in my country Philippines and I must say one of the staple food of all Filipinos. The tapa is usually made by marinating the beef in a special sauce or mixture and then drying it out in the sun. This process gives it that sweet, savory flavor and slightly chewy texture. Of course I skip the drying process since it is not that sunny here but I assure you that it still like the tapa that you’ve craved.
1 lb beef sirloin, cut into very thin strips then tendered
1 head garlic, minced
2 Tbsp soy sauce
1 tsp salt
2 Tbsp brown sugar
4 Tbsp vinegar
1 tsp black pepper
For Sinangag or Garlic Fried Rice:
4 cups cooked rice
4 cloves garlic, chopped
Salt to taste
For Fried Egg or Pritong Itlog:
Salt to taste
1. Put the soy sauce, vinegar, minced garlic, sugar, salt and pepper in a bowl or in a freezer bag. Mix it well.
2. Add meat. Let it marinate overnight, or at least 1 hr.
3. When done marinating, drain then fry the meat in a pan, with 2 Tbsp cooking oil, over medium low heat just until cooked through (or if you want, until crispy). Put 5-6 strips per plate. Set aside.
4. Make garlic fried rice in the same pan. Saute the garlic until golden brown. Add the rice. Break it down and mix it well, so the oil gets on all the rice. Add salt to suit your taste. Fill a cup with rice. Put cup upside down on the plate beside the beef strips then lift.
As I mentioned before Chef Boy Logro is a well- known chef in my country Philippines. I admire him not just because he is a very good cook but because of his humble beginnings before becoming the popular chef not just in Philippines but also in some countries. Anyway, he has this cooking show that I love to watch. He is very entertaining and the show is very helpful especially to those people who doesn’t know how to cook a dish and he will teach you to recreate the usual dish that we used to cook. I already shared Pata Tim recipe before but the verdict is I love Chef Boy version 🙂
1.2-1.5 kilo pork legs (pata front)
1 tbsp. sesame oil
2 pcs. star anise
½ cup soy sauce
2 tbsp. hoisin sauce
2 tbsp. oyster sauce
6 cups water
1 cup brown sugar
½ cup rice wine
1 tsp. black peppercorn
1 tsp. sesame oil
¼ cup slurry
5 pcs. baby bokchoy, blanched
10 shiitake mushrooms
1. Place the pata in a casserole with 6 cups of water, soy sauce, hoisin sauce, brown sugar, pepper corns and bring to a boil.
2. Add the star anise and sesame oil, simmer for an hour, or until pork is tender.
3. Remove the pork and set aside, then add slurry to the pot. Let it simmer until sauce is glossy and thickened.
4. Blanch the bokchoy and shitake mushroom in boiling water seasoned with salt.
5. To serve, place the pork in the middle of a serving dish then serve with blanched bokchoy,shitake mushrooms and lastly pour the sauce over the pork and vegetables.
6. Garnish with spring onions and serve with rice.
1 Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.
2 With a small knife, cut small pockets in pork, between the layers of fat and meat.
3 Stuff the herb mixture into the holes. Tie with kitchen twine.
4 Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.
5 Remove pork pieces from pot. Transfer to a rack and let meat dry.
6Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.
500g Miki or Egg noodles
300g pork belly, sliced in small pieces
150g pork liver, sliced in small pieces
2 pcs pork heart, sliced in small pieces
1 medium sized white onion, finely chopped
6 cloves garlic, minced
1/2 tsp freshly ground black pepper
12 cups beef stock or pork stock
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sautéed shrimp paste
fish sauce chicharon, crushed
3 stalks spring onion, chopped
1. In a pot add oil then sauté garlic and onion, stir fry until onions turn translucent.
2. Now add the broth, pork belly, pork heart, black pepper, sugar, soy sauce and shrimp paste. Bring to a boil then simmer for 30 minutes.
3. Now add the liver and flavour it with fish sauce (use according to your liking), simmer for additional 10 minutes.
4. Cook the noodles according to instructions. Then once cooked place in a bowl.
5. Pour hot boiling broth in the noodle bowl together with meat then top it with crushed chicharon, fried garlic, spring onion and raw egg. Serve immediately and stir in raw eggs while broth is still hot.
1. In a bowl, marinate chicken and pork with soy sauce, vinegar, water,
sugar and bay leaf for at least 1 hour. Just before cooking, add the
garlic to the marinade.
2. Heat oil in pan, add chicken and pork, pan sear until brown.
3. Add marinade mixture, cover and simmer over medium heat until
4. Season with salt, pepper and liver spread
5. Serve hot.
Another Filipino dish. Afritada usually uses chicken but I just want to try beef . I cooked this using Pinay In Texas Cooking Corner recipe but I did not put some of the ingredients as I don’t have it. It is very delicious and my husband loves it. Another keeper recipe for me 🙂
1. Marinate the pork in soy sauce, pineapple juice and garlic for at least 1 hour. Drain the pork. Save the marinade.
2. In a large saucepan over medium heat, sauté garlic in olive oil until light brown. Add onions and sauté until almost translucent. Add the pork. Saute until it turns light brown.
3. Add the marinade and tomato sauce. Cover and simmer for 30 minutes or until pork is almost tender. Season with salt and pepper to suit your taste.( Note: I use maggi magic sarap to add a magical taste )
4. Add the potatoes and bell peppers. Cover, lower heat to medium low and let simmer for about 5 minutes. Add green peas and carrots and simmer for 5 more minutes. From time to time, check to avoid drying and add water if necessary to attain the desired consistency of the sauce.
I know the dish is really simple to cook , but to be honest I don’t know how to cook it perfectly. This is one of my favorite viands especially if cooked by my mom, my Lola ( grandmother). I just love the perfect combination of sourness and saltness. So when my husband bought some fish he told me that it is perfect for “paksiw” , so I started searching for a recipe as I am not confident to cook it with just my estimation. I need the right amount/ measurements of all the ingredients to get the right taste. Luckily I got the winner recipe for this, why I said it so? It’s because I have used this recipe for how many times and I always got compliments from my husband who is very particular when it comes to the sourness & saltness of paksiw. 🙂
My husband brought home some fresh squids and told me to cook it all in adobo style. It was more than a kilo so I decided to cook it in two different recipes one is adobo style and one is calamares, which is also my favorite especially if dipped in Hellmans thousand salad dressing. I used the recipes from http://panlasangpinoy.com/