Tapsilog is a BIG breakfast favorite for many Filipinos. In fact, there are even different varieties like longsilog, tocilog, and others. Of them all, this one is my personal favorite. A friend of mine recently visited the Philippines for the first time and got to try this dish. When he came back, he told me, “Ate ! I have a new favorite Filipino dish!” Yep, that’s the power of Tapsilog!
Ingredients:
- 2 lbs beef brisket
- 2 tbsp salt
- 1 tsp ground black pepper
- 1 tsp sugar
- 1 tsp beef bouillon powder (optional)
- 10 cloves of garlic, grated
Directions:
- In a small bowl, mix together the salt, pepper, sugar, and beef bouillon powder.
- Cut the meat (across the grain) as thin as possible.
- Lay down the meat on a chopping board and sprinkle the salt mixture over both sides of the meat. Make sure to cover all pieces of meat. Evenly proportion the amount of salt on each piece, and cover every inch!
- Marinate overnight.
- In a heated pan, add oil and pan fry the beef until dark brown on both sides. Do not overcrowd the meat. Tapa is cooked until it’s almost dried, like beef jerky.
- Transfer onto a dish lined with paper towel to absorb the oil.
- Serve with garlic fried rice, sliced tomatoes, eggs and spicy vinegar.
- Enjoy!
Note:
To make garlic fried rice, simply saute crushed garlic in oil until light brown in color. Then, add rice (leftover rice is perfect!) and saute for another 10 to 15 minutes. Sprinkle some salt before serving.
Slice the meat as thin as possible. 
Add the seasoning. Marinate overnight. 
Add the grated garlic. 
Fry until the meat is dark brown. 
Tapa is fried until dried out and brown. 