Ever wondered how to bring a taste of the Philippines to your kitchen? Tapsilog—that irresistible combo of garlic fried rice, savory beef tapa, and a sunny-side-up egg—is about to become your new favorite comfort food. We’ve gathered 18 flavorful twists on this classic dish, perfect for busy weeknights or lazy weekend brunches. Get ready to spice up your routine and dive into deliciousness!
Classic Beef Tapsilog with Garlic Fried Rice
Fondly, I remember the quiet mornings when the scent of garlic rice and seared beef would gently pull me from sleep—a comforting ritual that felt like a warm embrace before the day began. This tapsilog, with its tender marinated beef, sunny-side-up eggs, and fragrant garlic fried rice, is a humble yet deeply satisfying plate that turns any morning into something special. It’s a dish that doesn’t rush, inviting you to slow down and savor each simple, flavorful component.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1/2 cup soy sauce
– 1/4 cup fresh calamansi juice or bottled lemon juice
– 3 cloves garlic, finely minced
– 1/2 tsp freshly ground black pepper
– 1 lb thinly sliced beef sirloin
– 2 cups day-old jasmine rice, chilled
– 4 cloves garlic, thinly sliced
– 2 tbsp neutral cooking oil
– 2 tbsp rich extra virgin olive oil
– 2 large farm-fresh eggs
– 1/4 tsp fine sea salt
Instructions
1. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup fresh calamansi juice, 3 cloves of finely minced garlic, and 1/2 tsp freshly ground black pepper until fully combined.
2. Add 1 lb of thinly sliced beef sirloin to the marinade, ensuring each piece is well-coated, then cover and refrigerate for at least 10 minutes to allow the flavors to penetrate.
3. Heat 2 tbsp of neutral cooking oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Remove the beef from the marinade, letting excess drip off, and cook in a single layer for 2–3 minutes per side until browned and cooked through, working in batches if needed to avoid overcrowding.
5. Transfer the cooked beef to a plate and cover loosely with foil to keep warm.
6. In the same skillet, reduce heat to medium and add 2 tbsp of rich extra virgin olive oil, then sauté 4 cloves of thinly sliced garlic for 1–2 minutes until golden and fragrant, being careful not to burn it.
7. Tip: Using day-old, chilled rice helps prevent clumping and yields perfectly separate grains for fried rice.
8. Add 2 cups of day-old jasmine rice to the skillet, breaking up any clumps with a spatula, and stir-fry for 3–4 minutes until heated through and lightly toasted.
9. Push the rice to one side of the skillet, crack 2 large farm-fresh eggs into the empty space, and sprinkle with 1/4 tsp of fine sea salt.
10. Cook the eggs sunny-side-up for 2–3 minutes until the whites are set but the yolks remain runny, covering briefly if needed to cook the tops without flipping.
11. Tip: Letting the beef rest after cooking ensures it stays juicy and tender when served.
12. Divide the garlic fried rice between two plates, top with the cooked beef and a sunny-side-up egg each, and serve immediately while hot.
13. Tip: For extra flavor, drizzle a bit of the leftover marinade over the beef after cooking, but bring it to a boil first to ensure safety.
Perhaps the magic lies in the contrasts: the crispy edges of the garlic rice against the tender, savory beef, all brought together by the rich, runny egg yolk that coats each bite. Serve it with a side of sliced tomatoes or a simple atchara (pickled papaya) to cut through the richness, making every forkful a delightful balance of textures and flavors.
Spicy Chicken Tapsilog with Vinegar Dip
Just as the morning light begins to soften the edges of the kitchen, there’s a quiet comfort in preparing a meal that feels both familiar and new. This dish, with its layers of warmth and spice, is a gentle invitation to slow down and savor the process, a small ritual of care that transforms simple ingredients into something deeply satisfying. It’s a reminder that the best meals often come from paying attention to the details, letting each step unfold at its own pace.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 3 tbsp soy sauce, the rich, dark kind
– 2 tbsp calamansi juice or fresh lime juice, bright and tangy
– 4 cloves garlic, finely minced into a fragrant paste
– 1 tsp freshly ground black pepper, coarsely cracked
– 1-2 tsp red pepper flakes, depending on your heat preference
– 2 tbsp neutral cooking oil, such as avocado oil
– 4 cups cooked jasmine rice, steaming hot and fluffy
– 4 large eggs, preferably farm-fresh
– For the vinegar dip: 1/2 cup cane vinegar, 1 small shallot thinly sliced, 1 clove garlic minced, 1 tsp whole black peppercorns
Instructions
1. In a medium bowl, combine the chicken pieces, soy sauce, calamansi juice, minced garlic, black pepper, and red pepper flakes, stirring gently to coat every piece evenly. Let it marinate at room temperature for 15 minutes to allow the flavors to penetrate deeply.
2. While the chicken marinates, prepare the vinegar dip by combining the cane vinegar, sliced shallot, minced garlic, and whole black peppercorns in a small bowl; set it aside to let the flavors meld.
3. Heat the neutral cooking oil in a large skillet over medium-high heat until it shimmers slightly, about 2 minutes.
4. Add the marinated chicken to the skillet in a single layer, working in batches if needed to avoid overcrowding, which ensures each piece gets a nice sear instead of steaming.
5. Cook the chicken for 6-8 minutes, turning occasionally, until the pieces are golden brown on all sides and reach an internal temperature of 165°F when checked with a meat thermometer.
6. While the chicken cooks, fry the eggs in a separate non-stick pan over medium heat until the whites are fully set but the yolks remain runny, about 3-4 minutes; this creates a luscious sauce when broken over the rice.
7. Divide the hot jasmine rice among four plates, topping each with a portion of the spicy chicken and a fried egg placed gently on the side.
8. Serve immediately with the vinegar dip on the side for drizzling or dipping.
As you take the first bite, the tender chicken gives way to a subtle heat that builds slowly, balanced by the bright acidity of the vinegar dip. For a creative twist, try serving it family-style on a large platter, letting everyone build their own perfect bite with extra rice and a sprinkle of fresh herbs.
Garlic Butter Shrimp Tapsilog
Lately, I’ve been craving the kind of meal that feels like a warm embrace, a quiet moment of comfort pulled together from simple, honest ingredients. This garlic butter shrimp tapsilog is exactly that—a gentle fusion of savory garlic shrimp, sunny fried rice, and a perfectly runny egg, all coming together on a single plate. It’s the sort of dish that turns an ordinary evening into something softly special, without any fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of large, wild-caught shrimp, peeled and deveined
– 4 tablespoons of unsalted European-style butter
– 6 cloves of fresh garlic, minced until fragrant
– 2 cups of chilled, day-old jasmine rice
– 2 large farm-fresh eggs
– 2 tablespoons of rich soy sauce
– 1 tablespoon of fresh lemon juice
– 1/2 teaspoon of finely ground black pepper
– 1/4 cup of thinly sliced green onions
– 1 tablespoon of neutral avocado oil
Instructions
1. Pat the peeled shrimp completely dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil.
3. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque, then transfer to a plate.
4. Reduce the heat to medium-low and melt the butter in the same skillet.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Pour in the soy sauce and lemon juice, stirring to combine, and let the sauce simmer for 30 seconds to thicken slightly.
7. Return the cooked shrimp to the skillet, tossing to coat them evenly in the garlic butter sauce, then sprinkle with black pepper and remove from heat.
8. In a separate non-stick skillet, heat the remaining avocado oil over medium heat.
9. Crack the eggs into the skillet and fry for 3-4 minutes until the whites are set but the yolks remain runny, covering the skillet briefly if needed to cook the tops.
10. Add the chilled rice to the first skillet (with any residual sauce) and increase the heat to medium, stirring frequently for 4-5 minutes until the rice is heated through and slightly toasted.
11. Divide the garlic butter shrimp and fried rice between two plates, top each with a fried egg, and garnish with sliced green onions.
Now, the first bite brings a delightful contrast—the shrimp are tender and infused with rich, buttery garlic, while the rice soaks up every savory drop. For a creative twist, try serving it with a side of tangy atchara or simply enjoy it as is, letting the runny yolk weave everything together into a comforting, silky finish.
Sweet and Savory Pork Tapsilog
Today, as the morning light filters through my kitchen window on this quiet December day, I find myself craving the comforting embrace of a dish that bridges breakfast and dinner—a Filipino-inspired creation that feels both celebratory and deeply personal. Sweet and Savory Pork Tapsilog is that rare meal where caramelized pork meets garlicky rice and a sunny-side-up egg, creating a symphony of flavors that warms you from the inside out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound thinly sliced pork shoulder, cut into bite-sized strips
– 3 tablespoons rich soy sauce
– 2 tablespoons golden brown sugar
– 4 cloves fragrant garlic, minced
– 1 tablespoon glossy vegetable oil
– 2 cups fluffy jasmine rice, cooked and kept warm
– 4 large farm-fresh eggs
– 1 tablespoon creamy butter
– 2 tablespoons finely chopped fresh scallions
– 1 teaspoon finely ground black pepper
Instructions
1. In a medium bowl, combine the thinly sliced pork shoulder, rich soy sauce, golden brown sugar, and minced fragrant garlic, then let it marinate at room temperature for 10 minutes to allow the flavors to meld.
2. Heat the glossy vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the marinated pork to the skillet in a single layer, cooking without stirring for 3 minutes to develop a caramelized crust.
4. Flip the pork pieces and continue cooking for another 3 minutes until they are browned and cooked through, then transfer to a plate and tent with foil to keep warm.
5. Reduce the heat to medium and add the creamy butter to the same skillet, swirling until melted and foamy.
6. Crack the farm-fresh eggs into the skillet, cooking for 2–3 minutes until the whites are set but the yolks remain runny, seasoning with a pinch of finely ground black pepper.
7. Divide the fluffy jasmine rice among four plates, topping each with the caramelized pork and a sunny-side-up egg.
8. Garnish with the finely chopped fresh scallions for a bright, fresh finish.
Here, the tender pork melts into the rice with each bite, its sweet-savory glaze mingling with the rich, runny yolk for a luxurious texture. Serve it with a side of tangy pickled vegetables or a simple cucumber salad to cut through the richness, making every mouthful a delightful contrast of flavors and temperatures.
Crispy Tofu Tapsilog with Soy Glaze
Zen-like mornings call for quiet kitchen rituals, where the sizzle of tofu becomes a meditative soundtrack. This Filipino-inspired breakfast bowl transforms humble ingredients into a comforting symphony of textures—crispy edges yielding to tender centers, all kissed by a sweet-salty glaze that clings like morning dew.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 2 cups cooked jasmine rice, warm and fluffy
– 3 large pasture-raised eggs
– 4 cloves garlic, minced to fragrant confetti
– ¼ cup low-sodium soy sauce, deep and umami-rich
– 2 tbsp pure maple syrup, amber and velvety
– 1 tbsp rice vinegar, bright and tangy
– 1 tsp toasted sesame oil, nutty and aromatic
– ½ cup cornstarch, fine as powdered snow
– ¼ cup high-smoke-point avocado oil
– ½ tsp freshly cracked black pepper
Instructions
1. Pat the pressed tofu cubes completely dry with paper towels to ensure maximum crispiness.
2. Toss tofu gently in a bowl with cornstarch until each cube wears a thin, even coat.
3. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Carefully add tofu in a single layer, frying undisturbed for 4–5 minutes until golden-brown on one side.
5. Flip each piece with tongs and cook another 4 minutes until uniformly crisp and lightly puffed.
6. Transfer tofu to a wire rack set over a plate to drain, preserving its texture.
7. In the same skillet, reduce heat to medium and sauté minced garlic for 45 seconds until fragrant but not browned.
8. Pour in soy sauce, maple syrup, and rice vinegar, stirring to combine into a glossy glaze.
9. Simmer the mixture for 2–3 minutes until it thickens enough to coat the back of a spoon.
10. Return tofu to the skillet, tossing gently for 1 minute until each piece glistens with glaze.
11. In a separate nonstick pan, fry eggs sunny-side-up over medium-low heat for 3–4 minutes until whites set but yolks remain runny.
12. Divide warm jasmine rice between two bowls, topping with glazed tofu and a fried egg each.
13. Drizzle any remaining glaze from the skillet over the bowls and finish with cracked black pepper.
Nostalgic yet novel, this dish offers a delightful contrast: the tofu’s caramelized crunch against the egg’s silky yolk, all grounded by pillowy rice. For a playful twist, serve with pickled vegetables or sprinkle with crispy garlic chips, letting each component shine in its own right.
Cheesy Beef Tapsilog with Egg Topping
On this quiet morning, as the world outside my window seems to pause, I find myself drawn to the kitchen, to the simple, grounding ritual of preparing a meal that feels like a warm embrace. This dish, a fusion of comforting flavors, is my quiet celebration of the day—a cheesy, savory, and deeply satisfying plate that starts the morning with intention and care.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1 pound of high-quality ground beef (80/20 blend)
– 1/4 cup of savory soy sauce
– 1 tablespoon of sweet brown sugar
– 1/2 teaspoon of finely ground black pepper
– 2 cups of cooked jasmine rice, warm and fluffy
– 1 cup of sharp cheddar cheese, freshly grated
– 2 farm-fresh large eggs
– 2 tablespoons of unsalted butter
– 1/4 cup of fresh green onions, thinly sliced for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers lightly.
2. Add the finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until it turns translucent and fragrant.
3. Stir in the minced aromatic garlic and cook for 1 minute, just until its scent blooms without browning.
4. Add the high-quality ground beef to the skillet, breaking it apart with a wooden spoon, and cook for 8 minutes until no pink remains.
5. Pour in the savory soy sauce and sweet brown sugar, mixing well to coat the beef evenly.
6. Sprinkle the finely ground black pepper over the mixture, reduce the heat to low, and simmer for 5 minutes to let the flavors meld, stirring once halfway through.
7. While the beef simmers, divide the warm and fluffy jasmine rice between two serving plates, spreading it into an even layer.
8. Spoon the beef mixture over the rice, then top each plate with 1/2 cup of the freshly grated sharp cheddar cheese, allowing it to melt slightly from the heat.
9. In a separate non-stick pan, melt the unsalted butter over medium-low heat until it bubbles gently.
10. Crack the farm-fresh large eggs into the pan and fry for 3-4 minutes until the whites are fully set but the yolks remain runny, carefully avoiding any splatter.
11. Place one fried egg atop each cheesy beef layer, then garnish with the thinly sliced fresh green onions.
12. Serve immediately while hot, encouraging diners to break the egg yolk to let it cascade over the dish.
Every bite offers a delightful contrast: the creamy, molten cheese mingles with the savory, umami-rich beef, while the runny egg yolk adds a silky richness that ties it all together. For a creative twist, try serving it with a side of pickled vegetables or a drizzle of chili oil to cut through the decadence, making each mouthful a quiet moment of pure comfort.
Grilled Bangus Tapsilog with Atchara
Under the soft morning light, I find myself drawn to the kitchen, where memories of Filipino breakfasts blend with the quiet promise of a new day. This grilled bangus tapsilog with atchara brings together smoky fish, savory cured beef, and tangy pickled vegetables—a comforting trio that feels like a warm embrace.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 boneless bangus (milkfish) fillets, about 6 oz each
– 4 oz thinly sliced beef tapa, marinated in soy sauce and garlic
– 1 cup jasmine rice, rinsed until water runs clear
– 2 large farm-fresh eggs
– 1 cup homemade atchara (pickled green papaya, carrots, and bell peppers)
– 2 tbsp rich extra virgin olive oil
– 1 tsp finely ground black pepper
– ½ tsp sea salt flakes
Instructions
1. Preheat a grill pan or outdoor grill to medium-high heat (400°F).
2. Pat the boneless bangus fillets dry with paper towels to ensure a crisp skin.
3. Brush both sides of the fillets lightly with 1 tbsp rich extra virgin olive oil and season evenly with ½ tsp sea salt flakes and ½ tsp finely ground black pepper.
4. Place the fillets skin-side down on the hot grill and cook for 4–5 minutes until grill marks appear and the skin is golden and crispy.
5. Flip the fillets carefully using a spatula and grill for another 3–4 minutes until the flesh flakes easily with a fork.
6. In a separate non-stick skillet, heat the remaining 1 tbsp rich extra virgin olive oil over medium heat.
7. Add the thinly sliced beef tapa in a single layer and cook for 2–3 minutes per side until browned and slightly caramelized.
8. Remove the tapa from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
9. In the same skillet, crack the 2 large farm-fresh eggs and fry sunny-side up for 2–3 minutes until the whites are set but the yolks remain runny.
10. While cooking, prepare the 1 cup jasmine rice according to package instructions until fluffy and tender.
11. Divide the cooked jasmine rice between two plates, topping each with a grilled bangus fillet, beef tapa, and a fried egg.
12. Garnish each plate with ½ cup homemade atchara on the side.
Kindly savor the contrast of textures: the crispy bangus skin yields to tender flesh, while the savory tapa and runny egg yolk mingle with the rice. For a creative twist, serve the atchara atop the fish to let its tangy brightness cut through the richness, making each bite a harmonious balance of flavors that lingers like a cherished memory.
Garlic Herb Chicken Tapsilog
Wandering through the quiet morning light, I find myself craving the comforting embrace of a dish that bridges continents—a simple skillet meal that feels both familiar and wonderfully new. This garlic herb chicken tapsilog is my humble offering, a gentle fusion of Filipino breakfast traditions and the cozy, herb-kissed flavors of home cooking, perfect for a slow weekend morning when time feels expansive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1/4 cup rich extra virgin olive oil
– 8 cloves fresh garlic, finely minced
– 2 tablespoons fresh lemon juice, squeezed from a bright, juicy lemon
– 1 tablespoon fragrant dried oregano
– 1 teaspoon finely ground black pepper
– 1 teaspoon flaky sea salt
– 4 cups cooked jasmine rice, warm and fluffy
– 4 large farm-fresh eggs
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, finely chopped for garnish
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure a golden sear.
2. In a medium bowl, whisk together the rich extra virgin olive oil, finely minced fresh garlic, fresh lemon juice, fragrant dried oregano, finely ground black pepper, and flaky sea salt until well combined.
3. Add the chicken thighs to the bowl, coating them evenly in the marinade, and let them rest at room temperature for 10 minutes to absorb the flavors.
4. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
5. Place the chicken thighs in the skillet, reserving any excess marinade, and cook for 6–7 minutes per side until deeply golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a cutting board, tent loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.
7. While the chicken rests, reduce the skillet heat to medium and melt the unsalted butter until it foams slightly.
8. Crack the farm-fresh eggs into the skillet and cook for 3–4 minutes until the whites are fully set but the yolks remain runny, seasoning lightly with a pinch of salt.
9. Slice the rested chicken into thin strips against the grain for tenderness.
10. Divide the warm, fluffy jasmine rice among four plates, top with the sliced chicken and a sunny-side-up egg, and garnish with finely chopped fresh parsley.
Diving into this dish, the chicken yields with a tender, herb-infused bite, while the runny egg yolk mingles with the rice in a silky, savory embrace. For a creative twist, serve it alongside a simple salad of crisp greens or with a drizzle of chili oil to add a gentle heat that dances on the palate.
Tapsilog Burger with Caramelized Onions
Sometimes the most comforting meals emerge from unexpected fusions, like this Tapsilog Burger that marries Filipino breakfast traditions with American diner nostalgia. The caramelized onions add a sweet, slow-cooked depth that makes each bite feel like a quiet morning ritual, a gentle reminder that simple ingredients can transform into something deeply satisfying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound freshly ground beef chuck (80/20 blend)
– 4 soft brioche burger buns, lightly toasted
– 2 large yellow onions, thinly sliced into half-moons
– 2 tablespoons unsalted butter, divided
– 1 tablespoon rich extra virgin olive oil
– 1/4 cup soy sauce (preferably Filipino-style like Silver Swan)
– 3 cloves garlic, finely minced
– 1 tablespoon brown sugar
– 4 large farm-fresh eggs
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
– 4 slices sharp cheddar cheese
Instructions
1. In a large skillet over medium-low heat, melt 1 tablespoon of unsalted butter with 1 tablespoon of rich extra virgin olive oil until shimmering.
2. Add 2 large thinly sliced yellow onions and cook for 15 minutes, stirring every 3-4 minutes, until they turn translucent and golden brown.
3. Sprinkle 1 tablespoon of brown sugar over the onions and cook for 5 more minutes until deeply caramelized and fragrant, then transfer to a bowl.
4. In the same skillet over medium heat, add 1/4 cup soy sauce and 3 cloves of finely minced garlic, simmering for 2 minutes until the garlic softens and the sauce reduces slightly.
5. Form 1 pound of freshly ground beef chuck into four equal patties, each about 3/4-inch thick, and season both sides with 1/2 teaspoon of finely ground black pepper and 1/4 teaspoon of kosher salt.
6. Increase heat to medium-high and cook the patties for 4 minutes per side, or until internal temperature reaches 160°F on an instant-read thermometer.
7. Place 1 slice of sharp cheddar cheese on each patty during the last minute of cooking, covering the skillet to melt it evenly.
8. In a separate non-stick skillet over medium heat, melt the remaining 1 tablespoon of unsalted butter and fry 4 large farm-fresh eggs for 3-4 minutes until the whites are set but the yolks remain runny.
9. Lightly toast 4 soft brioche burger buns in a toaster or on the skillet for 1-2 minutes until golden and warm.
10. Assemble each burger by placing a cheese-topped patty on the bottom bun, topping with a generous spoonful of caramelized onions, a fried egg, and the top bun.
Velvety egg yolk mingles with the savory soy-garlic glaze, creating a rich sauce that soaks into the soft brioche bun, while the caramelized onions offer a sweet counterpoint to the juicy beef patty. For a playful twist, serve these burgers open-faced with a side of garlic fried rice, letting the flavors echo the classic tapsilog breakfast in every messy, delightful bite.
Beef Tapa with Mango Salsa Tapsilog
Venturing into the kitchen this morning, I found myself craving something that bridges the familiar comfort of breakfast with a bright, tropical lift. This Beef Tapa with Mango Salsa Tapsilog is my quiet answer—a Filipino-inspired plate where savory, garlicky beef meets the sweet-tart spark of fresh fruit. It feels like a gentle celebration, perfect for a slow start or a simple, satisfying supper.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of thinly sliced beef sirloin, cut into strips
– 1/4 cup of soy sauce
– 3 tablespoons of fresh calamansi or lemon juice
– 6 cloves of garlic, minced into a fragrant paste
– 1 tablespoon of granulated white sugar
– 1/2 teaspoon of finely ground black pepper
– 2 tablespoons of neutral vegetable oil
– 2 cups of cooked jasmine rice, kept warm and fluffy
– 4 large eggs, preferably farm-fresh for vibrant yolks
– 1 ripe mango, peeled and diced into 1/4-inch pieces
– 1/4 cup of finely chopped red onion
– 1 jalapeño pepper, seeds removed and minced
– 2 tablespoons of freshly chopped cilantro leaves
– 1 tablespoon of lime juice
– A pinch of flaky sea salt
Instructions
1. In a medium bowl, combine the thinly sliced beef sirloin, soy sauce, fresh calamansi or lemon juice, minced garlic paste, granulated white sugar, and finely ground black pepper.
2. Massage the marinade into the beef strips until evenly coated, then cover and refrigerate for 20 minutes to allow the flavors to penetrate deeply.
3. While the beef marinates, prepare the mango salsa by gently mixing the diced mango, finely chopped red onion, minced jalapeño pepper, freshly chopped cilantro leaves, lime juice, and a pinch of flaky sea salt in a small bowl; set aside to let the juices meld.
4. Heat 1 tablespoon of neutral vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the marinated beef strips in a single layer, working in batches if necessary to avoid overcrowding, and cook for 3-4 minutes per side until browned and slightly caramelized at the edges.
6. Transfer the cooked beef to a plate and tent with foil to keep warm.
7. Reduce the heat to medium and add the remaining 1 tablespoon of neutral vegetable oil to the same skillet.
8. Crack the 4 large eggs into the skillet and fry for 2-3 minutes until the whites are fully set and the yolks remain runny, or cook longer to your preferred doneness.
9. To assemble, divide the warm, fluffy jasmine rice among 4 plates, top with the savory beef tapa, and place a fried egg alongside each serving.
10. Spoon the vibrant mango salsa generously over the beef and rice.
Upon plating, the dish reveals a beautiful contrast: the tender, garlicky beef pairs with the creamy, runny egg yolk, while the mango salsa adds a juicy, refreshing crunch that cuts through the richness. Try serving it with a side of crispy garlic chips or a drizzle of spicy vinegar for an extra layer of texture and tang, making each bite a delightful balance of savory and sweet.
Spicy Pork Tapsilog with Pineapple Chunks
Evenings like this, when the kitchen glows with the last light of December, I find myself craving something that warms from the inside out—a dish that’s both a comfort and a small adventure. It’s a humble, one-pan wonder born from a desire for something deeply savory with a bright, sweet finish, perfect for a quiet winter night.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of thinly sliced pork shoulder, patted dry
– 2 cups of cooked jasmine rice, preferably day-old for better texture
– 1 cup of fresh pineapple chunks, about 1-inch pieces
– 3 tablespoons of rich soy sauce
– 2 tablespoons of fragrant sesame oil
– 1 tablespoon of fiery gochujang paste
– 3 cloves of aromatic garlic, minced
– 1 tablespoon of finely grated fresh ginger
– 2 large farm-fresh eggs
– 2 tablespoons of high-smoke-point vegetable oil
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of finely ground black pepper
Instructions
1. In a medium bowl, whisk together the rich soy sauce, fragrant sesame oil, fiery gochujang paste, minced aromatic garlic, and finely grated fresh ginger until smooth to create a marinade.
2. Add the thinly sliced pork shoulder to the bowl, ensuring each piece is well-coated, then let it marinate at room temperature for 10 minutes to allow the flavors to penetrate.
3. Heat 1 tablespoon of high-smoke-point vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the marinated pork in a single layer, cooking without stirring for 3 minutes to achieve a caramelized sear on one side.
5. Flip the pork slices and cook for an additional 2 minutes until browned and cooked through, then transfer to a clean plate and tent with foil to keep warm.
6. In the same skillet, add the remaining 1 tablespoon of high-smoke-point vegetable oil and the cooked jasmine rice, spreading it evenly to toast for 4 minutes until lightly crispy at the edges.
7. Push the rice to one side of the skillet and crack the 2 large farm-fresh eggs into the empty space, frying them for 3 minutes until the whites are set but the yolks remain runny.
8. Return the cooked pork and any accumulated juices to the skillet, then add the fresh pineapple chunks, coarse kosher salt, and finely ground black pepper, gently tossing everything together over medium heat for 2 minutes just to warm through.
9. Divide the mixture between two plates, topping each with a fried egg.
Just as you take that first bite, the silky egg yolk mingles with the sticky, spicy pork and bursts of juicy pineapple, creating a harmony of textures that’s both hearty and refreshing. For a playful twist, serve it with a side of quick-pickled cucumbers or spoon it into lettuce cups for a hands-on meal that feels like a celebration in a bowl.
Teriyaki Chicken Tapsilog with Sesame Seeds
Under the soft glow of the kitchen light, I find myself drawn to the quiet ritual of preparing a meal that bridges continents—a comforting bowl that feels both familiar and new. It’s a gentle fusion of sweet-savory teriyaki, tender chicken, and garlicky fried rice, all brought together with a sprinkle of toasted sesame seeds for a final, fragrant touch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– ½ cup low-sodium soy sauce
– ¼ cup packed light brown sugar
– 2 tablespoons mirin
– 1 tablespoon fresh ginger, finely grated
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons neutral cooking oil, divided
– 4 cups cooked jasmine rice, preferably day-old and chilled
– 4 large eggs, at room temperature
– 2 tablespoons toasted sesame seeds
– 2 scallions, thinly sliced
Instructions
1. In a medium bowl, whisk together the low-sodium soy sauce, packed light brown sugar, mirin, finely grated fresh ginger, and minced garlic until the sugar dissolves completely.
2. Add the 1-inch pieces of boneless, skinless chicken thighs to the bowl, tossing to coat evenly, then let marinate at room temperature for 15 minutes to allow the flavors to penetrate.
3. In a small bowl, stir the cornstarch into the cold water until smooth to create a slurry for thickening the sauce later.
4. Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
5. Using tongs, remove the chicken from the marinade, reserving the liquid, and add the chicken pieces to the hot skillet in a single layer without overcrowding.
6. Cook the chicken for 5–7 minutes, turning occasionally, until it is browned on all sides and cooked through to an internal temperature of 165°F.
7. Transfer the cooked chicken to a clean plate and set aside, covering loosely with foil to keep warm.
8. Pour the reserved marinade into the same skillet and bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
9. Whisk in the cornstarch slurry and cook for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.
10. Return the chicken to the skillet, tossing to coat evenly in the thickened teriyaki sauce, then remove from heat and set aside.
11. In a separate non-stick skillet, heat the remaining 1 tablespoon of neutral cooking oil over medium heat until hot, about 1 minute.
12. Crack the room-temperature eggs into the skillet and fry for 3–4 minutes until the whites are fully set and the yolks are still runny, or cook longer if preferred.
13. In the first skillet, add the chilled cooked jasmine rice to any remaining sauce, stirring over medium heat for 2–3 minutes until heated through and slightly crispy at the edges.
14. Divide the garlicky fried rice among four bowls, top with the teriyaki chicken, and place a fried egg on each serving.
15. Garnish generously with toasted sesame seeds and thinly sliced scallions for a fresh, aromatic finish.
Velvety teriyaki sauce clings to each tender piece of chicken, while the day-old rice fries up with delightful crispness against the creamy yolk of a sunny-side-up egg. For a playful twist, serve it with a side of quick-pickled cucumbers or drizzle with a touch of sriracha to balance the sweetness with a gentle heat.
Garlic Fried Rice Tapsilog with Crispy Egg
Today, as the morning light filters through my kitchen window, I find myself drawn to the comforting sizzle of garlic in a pan, a sound that always promises something deeply satisfying. This Garlic Fried Rice Tapsilog with Crispy Egg is my quiet celebration of simple ingredients transformed into a meal that feels like a warm embrace, perfect for a slow morning or a cozy dinner. It’s a dish where each component—the fragrant rice, the savory beef, and that perfectly crisp-edged egg—comes together in a harmony that’s both humble and utterly delightful.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of day-old, cold jasmine rice, grains separated
– 8 ounces of thinly sliced sirloin steak, cut into bite-sized strips
– 4 large farm-fresh eggs
– 4 cloves of aromatic garlic, finely minced
– 2 tablespoons of rich soy sauce
– 1 tablespoon of oyster sauce with a deep umami flavor
– 1 teaspoon of granulated white sugar
– ½ teaspoon of finely ground black pepper
– 3 tablespoons of neutral vegetable oil, divided
– 2 tablespoons of unsalted butter
– 2 green onions, thinly sliced for garnish
Instructions
1. In a small bowl, whisk together 2 tablespoons of rich soy sauce, 1 tablespoon of oyster sauce with a deep umami flavor, 1 teaspoon of granulated white sugar, and ½ teaspoon of finely ground black pepper until the sugar dissolves completely.
2. Heat 1 tablespoon of neutral vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add 8 ounces of thinly sliced sirloin steak to the hot skillet and cook for 2-3 minutes, stirring occasionally, until the beef is browned and no longer pink.
4. Tip: For tender beef, avoid overcrowding the pan to ensure even browning and prevent steaming.
5. Transfer the cooked beef to a plate and set aside, leaving any juices in the skillet.
6. In the same skillet, add 1 tablespoon of neutral vegetable oil and 2 tablespoons of unsalted butter, heating over medium heat until the butter melts and foams slightly.
7. Add 4 cloves of finely minced aromatic garlic and sauté for 1-2 minutes, stirring constantly, until fragrant and golden but not burned.
8. Tip: Keep the heat medium to prevent the garlic from turning bitter, which can happen if it cooks too quickly.
9. Increase the heat to high and add 2 cups of day-old, cold jasmine rice to the skillet, breaking up any clumps with a spatula.
10. Stir-fry the rice for 3-4 minutes, pressing it into the skillet to develop a slight crispness on some grains.
11. Pour the sauce mixture from step 1 over the rice and toss thoroughly to coat every grain evenly, cooking for an additional 2 minutes.
12. Return the cooked beef to the skillet, mixing it into the rice, then remove from heat and cover to keep warm.
13. In a separate non-stick skillet, heat the remaining 1 tablespoon of neutral vegetable oil over medium-high heat until hot, about 30 seconds.
14. Crack 4 large farm-fresh eggs into the skillet one at a time, spacing them apart, and cook for 2-3 minutes until the edges are lacy and golden brown and the whites are fully set.
15. Tip: For extra crispiness, gently spoon some of the hot oil over the egg whites during cooking without disturbing the yolks.
16. Divide the garlic fried rice and beef mixture between two plates, top each with two crispy eggs, and garnish with 2 thinly sliced green onions.
Crisp, golden edges on the eggs give way to runny yolks that mingle with the savory, garlic-infused rice, creating a delightful contrast in textures. Serve it immediately with a side of spicy vinegar or a simple salad to cut through the richness, making each bite a comforting experience that lingers long after the plate is clean.
Beef Tapa with Mushroom Gravy Tapsilog
Beneath the quiet hum of the morning, there’s a comfort in the familiar sizzle of beef meeting a hot pan, a ritual that feels like coming home. This dish, with its savory mushroom gravy and sunny-side-up eggs, is a gentle embrace for the soul, perfect for a slow weekend morning when time feels expansive and kind.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of thinly sliced sirloin steak, cut into bite-sized strips
– 8 ounces of cremini mushrooms, sliced into tender, earthy pieces
– 2 large, golden-yolked eggs
– 2 cups of cooked jasmine rice, warm and fragrant
– 3 tablespoons of rich soy sauce
– 2 tablespoons of smooth oyster sauce
– 1 tablespoon of golden brown sugar
– 3 cloves of aromatic garlic, minced into fine pieces
– 1 small yellow onion, thinly sliced into half-moons
– 1 cup of rich beef broth
– 1 tablespoon of velvety cornstarch
– 2 tablespoons of cold water
– 2 tablespoons of neutral vegetable oil
– A pinch of finely ground black pepper
Instructions
1. In a medium bowl, combine the soy sauce, oyster sauce, brown sugar, minced garlic, and black pepper to create the marinade.
2. Add the sliced sirloin steak to the marinade, ensuring each piece is well-coated, and let it rest at room temperature for 10 minutes to absorb the flavors.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers lightly.
4. Add the marinated beef strips to the hot skillet in a single layer, cooking for 2-3 minutes per side until they develop a deep, caramelized sear and are just cooked through; remove the beef from the skillet and set it aside on a plate.
5. In the same skillet, add the remaining tablespoon of vegetable oil and reduce the heat to medium.
6. Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until the onions turn soft and translucent.
7. Tip: For the best texture, avoid overcrowding the pan with beef to ensure proper browning without steaming.
8. Add the sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
9. Pour the beef broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon to incorporate all the flavorful fond.
10. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
11. Slowly drizzle the cornstarch slurry into the simmering mushroom mixture, stirring constantly, and cook for 1-2 minutes until the gravy thickens to a velvety consistency that coats the back of a spoon.
12. Return the cooked beef to the skillet, stirring gently to coat it in the mushroom gravy, and let it simmer together for 1 minute to meld the flavors.
13. Tip: Let the gravy simmer gently after adding the slurry to avoid a starchy taste and achieve a smooth finish.
14. In a separate non-stick skillet, heat a light coating of oil over medium heat and crack the eggs into the pan.
15. Cook the eggs sunny-side-up for 3-4 minutes until the whites are fully set and the yolks remain runny, covering the skillet briefly if needed to cook the tops without flipping.
16. Tip: For perfect sunny-side-up eggs, keep the heat medium to prevent the bottoms from burning while the tops cook through.
17. Divide the warm jasmine rice between two plates, topping it with the beef tapa and mushroom gravy.
18. Carefully place a sunny-side-up egg on top of each serving.
19. You’ll love the tender, savory beef paired with the earthy, umami-rich gravy, all brought together by the creamy yolk that cascades over each bite. Consider serving it with a side of tangy atchara or a simple tomato salad to cut through the richness, making every mouthful a delightful balance of flavors and textures.
Sweet Chili Shrimp Tapsilog
Years have a way of folding into themselves, especially around this time, when the quiet of a December morning invites reflection over a skillet. This dish arrived in my kitchen as a gentle fusion of memories—the sweet heat of Southeast Asian markets meeting the comforting embrace of Filipino breakfast traditions, all coming together in a single, shimmering plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 1/4 cup sweet chili sauce with a glossy, sticky consistency
– 2 tablespoons soy sauce with a deep, umami richness
– 2 cloves fragrant garlic, minced finely
– 1 tablespoon fresh ginger, grated to a bright, aromatic paste
– 2 cups jasmine rice, rinsed until the water runs clear
– 4 large pasture-raised eggs with vibrant orange yolks
– 2 tablespoons neutral avocado oil with a high smoke point
– 1/2 teaspoon freshly cracked black pepper with a warm, earthy scent
– 1 tablespoon unsalted butter for a creamy, golden finish
– 1 ripe avocado, sliced into creamy, buttery wedges
– 1 tablespoon chopped fresh cilantro for a bright, herbal garnish
Instructions
1. In a medium bowl, combine the sweet chili sauce, soy sauce, minced garlic, and grated ginger, stirring until fully blended to create a marinade.
2. Add the peeled shrimp to the marinade, tossing gently to coat each piece evenly, then let it rest at room temperature for 10 minutes to allow the flavors to penetrate.
3. While the shrimp marinates, rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier grains.
4. Cook the rice according to package instructions, typically using 2 cups of water for 2 cups of rice, bringing it to a boil, then reducing to a simmer for 15 minutes until tender and fragrant.
5. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until it shimmers lightly, about 2 minutes.
6. Add the marinated shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque with slight caramelization on the edges.
7. Remove the cooked shrimp from the skillet and set aside on a plate, covering loosely with foil to keep warm.
8. In the same skillet, reduce the heat to medium and add the remaining tablespoon of avocado oil, swirling to coat the surface evenly.
9. Crack the eggs into the skillet, cooking for 3 minutes until the whites are fully set but the yolks remain runny, seasoning lightly with cracked black pepper.
10. For perfectly sunny-side-up eggs, cover the skillet briefly during the last minute of cooking to steam the tops without flipping.
11. To assemble, divide the fluffy jasmine rice among four plates, topping each with a portion of the sweet chili shrimp and a sunny-side-up egg.
12. Dot each plate with a small pat of unsalted butter, allowing it to melt over the warm rice for added richness.
13. Arrange the creamy avocado slices alongside the shrimp and garnish everything with a sprinkle of fresh chopped cilantro for a pop of color and freshness.
14. Serve immediately while the shrimp are still warm and the egg yolks are liquid for the best texture.
Zesty and comforting, this dish balances the sticky-sweet glaze on the shrimp with the creamy burst of a runny egg yolk, mingling over fragrant rice. Try serving it with a squeeze of lime for a bright acidity that cuts through the richness, or fold the components into a warm tortilla for a handheld twist on a lazy weekend morning.
Pork Belly Tapsilog with Honey Glaze
Gently, as the morning light filters through the kitchen window, I find myself drawn to the comforting ritual of preparing a meal that bridges cultures—a dish where crispy pork belly meets fluffy garlic rice and sunny-side-up eggs, all brought together with a sweet, sticky glaze. It’s a quiet moment of creation, a small celebration of flavors that feel both familiar and wonderfully new. This recipe, with its honey-kissed pork and aromatic rice, is my humble offering to your table, a dish meant to be savored slowly, bite by tender bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1.5 pounds of thick-cut pork belly, skin scored
– 1/4 cup of raw honey, preferably wildflower for its floral notes
– 2 tablespoons of soy sauce, full-bodied and dark
– 4 cloves of garlic, freshly minced to release their pungent aroma
– 2 cups of jasmine rice, long-grain and fragrant
– 4 large eggs, preferably pasture-raised for their rich yolks
– 2 tablespoons of vegetable oil, neutral and high-heat stable
– 1 teaspoon of fine sea salt, for seasoning
– 1/2 teaspoon of freshly ground black pepper, coarsely cracked
– 2 cups of water, filtered for purity
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking from the start.
2. Pat the thick-cut pork belly completely dry with paper towels to help the skin crisp up beautifully.
3. Rub the pork belly all over with fine sea salt and freshly ground black pepper, massaging the seasonings into the scored skin and meat.
4. Place the pork belly skin-side up on a wire rack set over a baking sheet, which allows hot air to circulate for optimal crisping.
5. Roast the pork belly in the preheated oven for 45 minutes, or until the skin is golden and crackling, checking at the 30-minute mark to prevent burning.
6. While the pork roasts, rinse the jasmine rice under cold water until the water runs clear to remove excess starch for fluffier grains.
7. In a medium saucepan, combine the rinsed rice with 2 cups of filtered water and bring to a boil over high heat.
8. Reduce the heat to low, cover the saucepan tightly, and simmer the rice for 18 minutes, then remove from heat and let it steam, covered, for 5 more minutes without peeking to trap the moisture.
9. In a small bowl, whisk together the raw honey, soy sauce, and freshly minced garlic until smooth to create a glossy glaze.
10. After 45 minutes, brush the honey glaze generously over the pork belly, coating the top and sides evenly.
11. Return the glazed pork belly to the oven and roast for an additional 15 minutes, or until the glaze is caramelized and sticky, watching closely to avoid scorching.
12. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
13. Crack the eggs into the hot skillet and fry them sunny-side-up for 3-4 minutes, until the whites are set but the yolks remain runny, seasoning lightly with salt.
14. Remove the pork belly from the oven and let it rest for 5 minutes on a cutting board to allow the juices to redistribute, then slice it into 1/2-inch thick pieces.
15. Fluff the steamed jasmine rice with a fork and divide it among four plates, topping each with sliced pork belly and a fried egg.
16. Drizzle any remaining honey glaze from the baking sheet over the pork for an extra layer of sweetness.
Kindly, as you take that first bite, notice how the crackling pork skin gives way to tender, juicy meat, all coated in that sticky-sweet honey glaze that melds with the savory soy. The fluffy jasmine rice, infused with garlic from the glaze, soaks up the rich egg yolk, creating a harmonious blend of textures—crispy, soft, and silky. For a creative twist, serve it with a side of pickled vegetables to cut through the richness, or top it with fresh cilantro leaves for a bright, herbal finish that elevates this comforting dish into something truly special.
Chicken Tapa with Kimchi Fried Rice Tapsilog
Gently, as the morning light filters through the kitchen window, I find myself drawn to the quiet ritual of preparing this comforting fusion dish. It’s a warm embrace of savory chicken, tangy kimchi, and fluffy rice—a humble yet deeply satisfying meal that feels like a slow, thoughtful start to the day.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken thighs, thinly sliced
– 3 tablespoons soy sauce
– 2 tablespoons brown sugar
– 4 cloves garlic, finely minced
– 1 teaspoon freshly ground black pepper
– 2 tablespoons vegetable oil
– 1 cup kimchi, roughly chopped with its vibrant juices
– 3 cups cooked jasmine rice, day-old and slightly dried
– 2 large eggs, farm-fresh and at room temperature
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame oil
Instructions
1. In a medium bowl, combine the thinly sliced chicken thighs, soy sauce, brown sugar, minced garlic, and freshly ground black pepper. Mix thoroughly until the chicken is evenly coated, then let it marinate at room temperature for 15 minutes to allow the flavors to meld.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the marinated chicken to the hot skillet in a single layer, cooking without stirring for 3 minutes to develop a golden-brown sear on one side.
4. Flip the chicken pieces and cook for an additional 3 minutes until fully cooked through and caramelized, then transfer to a plate and set aside.
5. In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat over medium heat for 1 minute.
6. Add the roughly chopped kimchi with its juices, stirring frequently for 2 minutes until it becomes fragrant and slightly softened.
7. Increase the heat to high and add the day-old jasmine rice, breaking up any clumps with a spatula and tossing continuously for 4 minutes until the rice is evenly coated and heated through.
8. Drizzle the toasted sesame oil over the rice mixture, stirring for 30 seconds to incorporate, then remove from heat and set aside.
9. In a separate non-stick skillet, heat a light coating of vegetable oil over medium heat for 1 minute until warm.
10. Crack the farm-fresh eggs into the skillet, cooking undisturbed for 2 minutes until the whites are fully set and the yolks remain runny, then remove from heat.
11. Divide the kimchi fried rice among four plates, topping each with the caramelized chicken tapa and a sunny-side-up egg.
12. Garnish with thinly sliced green onions for a fresh finish.
Carefully, as you take that first bite, the textures unfold—a crisp edge on the chicken gives way to tender meat, mingling with the soft, slightly chewy rice and the burst of a runny yolk. The kimchi’s tangy punch balances the savory-sweet marinade, creating a harmony that’s both comforting and invigorating. For a creative twist, serve it family-style in a large skillet, letting everyone scoop their own portion straight from the pan, or add a drizzle of spicy gochujang sauce for an extra kick of heat.
Beef Tapa with Garlic Butter Sauce Tapsilog
Perhaps there’s something quietly comforting about a meal that feels like a warm embrace, especially on a crisp winter morning. This Beef Tapa with Garlic Butter Sauce Tapsilog brings together savory, garlicky notes with the richness of butter in a way that feels both familiar and special, a simple yet deeply satisfying plate to start the day. Let’s gather what we need and begin.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound thinly sliced beef sirloin, cut into strips
– 4 cloves fresh garlic, finely minced
– 1/4 cup soy sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon granulated white sugar
– 1/2 teaspoon finely ground black pepper
– 3 tablespoons unsalted butter, softened
– 2 cups cooked jasmine rice, warm and fluffy
– 2 large farm-fresh eggs
– 1 tablespoon neutral cooking oil (such as canola)
– 2 tablespoons chopped fresh scallions, for garnish
Instructions
1. In a medium bowl, combine the beef strips, soy sauce, apple cider vinegar, sugar, and black pepper. Mix thoroughly until the beef is evenly coated, then let it marinate at room temperature for 10 minutes to allow the flavors to meld.
2. Heat a large skillet over medium-high heat and add the cooking oil, swirling to coat the surface evenly. Once the oil shimmers, carefully add the marinated beef strips in a single layer, reserving any excess marinade in the bowl.
3. Cook the beef for 3–4 minutes per side, turning once, until it is browned and slightly caramelized on the edges. Tip: Avoid overcrowding the skillet to ensure proper browning and a crisp texture.
4. Reduce the heat to medium-low and add the minced garlic to the skillet. Sauté for 1 minute, stirring constantly, until the garlic becomes fragrant and golden but not burnt.
5. Pour the reserved marinade into the skillet and let it simmer for 2 minutes, allowing it to thicken slightly and coat the beef. Tip: This step intensifies the savory depth of the sauce.
6. Add the softened butter to the skillet, stirring gently until it melts completely and emulsifies into the sauce, creating a glossy, rich coating. Remove the skillet from the heat and set aside.
7. In a separate non-stick pan over medium heat, crack the eggs and fry them sunny-side up for 3–4 minutes, until the whites are fully set and the yolks remain runny. Tip: For perfectly runny yolks, cover the pan briefly to steam the tops without flipping.
8. To serve, divide the warm jasmine rice between two plates. Top each portion with the beef tapa and garlic butter sauce, then place a fried egg gently on the side. Garnish with the chopped fresh scallions.
Keenly balanced, the dish offers tender beef with a savory-sweet glaze, complemented by the luxurious, velvety garlic butter sauce that clings to every bite. The runny egg yolk mingles with the rice, adding a creamy richness, while the scallions provide a fresh, crisp finish. For a creative twist, try serving it with a side of pickled vegetables or a drizzle of chili oil to contrast the buttery notes.
Summary
Hearty and satisfying, these 18 tapsilog recipes bring Filipino comfort food to your kitchen. Whether you’re craving classic garlic rice with egg and beef or a creative twist, there’s a dish here to delight every home cook. We’d love to hear which one becomes your favorite—leave a comment below and share this roundup on Pinterest to spread the flavor!
