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:
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.
5. Serve with fried egg and enjoy!♥
Another great recipe for those who are fond of eating pork. “Think lechon kawali can’t get any better? Stuff it with a mixture of herbs. Now, that’s a winner!”
liempo de balamban
3 stalks lemongrass, trimmed,
pounded, and chopped roughly
4 cloves garlic, minced
4 basil leaves
2 tablespoons salt
1 teaspoon pepper
1.2 kilos pork belly, divided into 5 slabs
oil for deep-frying
seasoned vinegar and stir-fried kangkong, to serve (optional)
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.
6 Deep-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.
Recipe from Yummy.ph
So happy to share with you my latest new found recipe this is really tasty and easy to make. In fact I never had the chance to take good photos of it. The pork was so good. It was all gone before I knew it. ;).
2 cups water
1 cup white vinegar
1 teaspoon ground pepper
1 1/2 tablespoons fine salt
1/2 cup minced garlic
1 kilo (or more) sliced boneless
pork belly, #4 slice
cooking oil for frying
1 In a small bowl, combine water, vinegar, pepper, salt, and garlic. Stir until salt is completely dissolved. Set aside.
2 Arrange pork strips lengthwise in a large plastic storage container and pour the vinegar marinade over it. Leave in the refrigerator for a couple of hours or overnight.
3 When ready to cook, drain marinade and place pork strips in a colander or sieve to let the rest of the marinade drip off. Pat dry with a kitchen towel to remove more excess liquid.
4 Heat oil in a large pan. Fry pork strips until golden brown and crunchy at the edges. Blot the fried pork strips with paper towels to remove excess oil. Serve while hot.
Slicing tip: For a more “curly” bacon look, you may request for a bacon slice instead of the #4 slice. It is thinner and cooks even more quickly to a crisp just like regular bacon!
Recipe from Yummy.ph
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. 🙂
Recipe from Panlasang Pinoy.
2 pieces fish (about half a pound each), cleaned and scales removed
1 knob ginger, sliced and pounded
6 cloves garlic, skin removed
1/2 cup vinegar
1 cup water
1 medium onion, sliced
1 small bitter gourd, chopped (optional)
3 pieces finger chili
2 teaspoon salt
1 teaspoon whole peppercorn
1. Heat a pan and cooking pot then pour-in vinegar and water.
2. Add salt and whole peppercorn then stir. Bring to a boil.
3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
4. Turn off the heat and transfer to a serving plate.
5. Serve hot with steamed rice. Share and enjoy!
Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce. You can also adjust the amount of salt/fish sauce according to your taste.