Sunday, 18 December 2016


A breakfast from the Philippines.

I saw it on YT - Emmymadeinjapan - an was intrigued. The amount of garlic used is enorme for a breakfast dish.
Tapa = fried beef strips
sinangag = fried rice
itlog = egg

So I thought about making it for lunch on a Sunday, when it was no problem to indulge on garlic, but Sunday morning I thought, why not! And I made the dish 8:30 AM. Marvellous!
I would not recommend to eat it before you go to work- but if you have a office space to your own ....

do it the night before

200 g thin slices of Sirloin
1 cup cooked rice from the day before
1 egg
8 cloves of garlic
1/2 tsp black pepper
3 tbsp soy sauce
2 tbsp balsmic vinegar
1 tbsp sugar
2 tbsp white balsamic vinegar
some pickled chilis
rapeseed oil

the beef gets a nice dark colour in the morning

The evening before, cook the rice in salted water and let it cool down over night.

Take a slice of sirloin and use a meat cleaver and flatten it out even more, slice it into half inch strips.
Peel 4 cloves of garlic and use a press to mince it.
In a container with a lid, add garlic, soy sauce, sugar, vinegar and pepper and coat all the meat in it, cover with a lid and put into the fridge over night.

In the morning, peel 4 cloves of garlic, set one aside.
Mince the 3 cloves with a press into the oil in one medium pan and start to make it golden- do not let it burn! it turns bitter. Get the garlic out of the oil and set aside.
In the oil fry off the rice, when it is ready add the garlic pieces back in.
In an other pan in some oil on high heat, brown the meat.
In a third pan fry an egg.

Use a tiny bowl and add white balsamic vinegar, some pickled chilis and the cut up last piece of garlic as a dipping sauce.

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