Tapsilog (Fried Beef jerky, Garlic Fried Rice and Fried Egg) is one of the classic in the Silogs range. People have different versions of how to prepare the “Tapa” (Marinated Beef Jerky), some just marinate it for a couple of days and then cook it, others marinates the meat then air dry it before frying.
In the Philippines, people can buy different tapa meat, there’s the beef, kalabaw (water buffalo), usa (deer), baboy ramo (wild pig) and even horse. Don’t ewww the horse meat, as I have tasted it when I was young, it’s quite tasty actually…just a bit on the chewy side.
Marinating tapa from scratch has eluded me for years, from all the cookbooks and internet recipes I have tried, am still in reach for the holy grail of the perfect tapa marinade. There was even one time I have mistaken kosher salt to table salt and you should have seen Mr. H face, it was unforgettable! Even soaking the fried beef tapa in vinegar dipping sauce didn’t help out all, reducing the saltiness. That’s why, I tell you people…marinate only 1/4 to 1/2 kg of meat, so at least you don’t have to eat a lot of failed marinated experiments.
Here’s a Beef Tapa recipe that’s on trial at my kitchen at the moment, I think it needs a bit of tinkering in the future before I can put it in my makeshift cookbook (aka folder with plastic sleeves). If you happen to have a lip-smacking tapa recipe and you don’t mind sharing, don’t hesitate to leave me a message.
1/2 cup white vinegar
1/2 cup soy sauce
1/2 tsp table salt
1 1/2 tbspn white sugar
1/4 tspn ground black pepper
1 bird’s eye chili (siling labuyo), slightly deseeded
1 kg beef, sliced into 5cm thickness
1 1/2 cup water
2 tbspn cooking oil
*used U.S Measuring Cups & Spoons
~ Combine the first 6 ingredients and mix well. Please mash up the chili before adding to the marinade.
~ Pour the marinade on to the beef slices and using your hands, mix the meat well with the marinade. Place in a container with a lid and marinate for at least 1 day (2 days is highly recommended) inside the fridge.
~ Drain the beef slices and place in a non stick frying pan. Add water and cooking oil.
~ Bring to boil in high heat and then let it simmer in medium heat.
~ Let the water evaporate and fry the beef slices with the remaining oil in the pan. Every now and then stir the tapa for even cooking.
~ Cook the tapa slices till it’s dry and have some crispy bits.
~ Arrange your plate with Garlic Fried Rice first, then put Fried Egg on side and tapa pieces next to it.
BEST WITH: Atchara (pickled green pawpaw/papaya), UFC Banana Ketchup, Sawsawang Pipino, Sukang Iloco with Red Onion & Garlic, Chili & Garlic Vinegar Dipping Sauce, Red onion & Garlic Vinegar Dipping Sauce.
- It is up to you what kind of beef you want, either the prime ones (most tender) or the cheapest (tough). If you choose to use the most tender beef, just fry and skip the 1 cup of water procedure.
- You can omit the bird’s eye chili, if you don’t like a bit of a kick. I scrape off, half of the seeds to reduce the hotness, it just give you that lingering mild heat inside your mouth, not the tear jerker, smoke bellowing out of your nostrils hotness.
- For individual recipes for Garlic Fried Rice and Fried Egg, please click the words at the ingredients section.