Tapsilog

Ingredients for 2 servings:

• 500 g beef (fillet, loin or ribeye)
• 1 tsp baking powder
• 100 ml pineapple juice
• 4 tbsp soy sauce (e.g. Philippine Silver Swan Special Soy Sauce)
• 1 tsp vinegar, e.g. Philippine coconut vinegar
• n. B. Pepper, black
• 1 ½ tsp brown sugar
• 1 chili pepper(s)
• 7 garlic cloves
• 140 g basmati rice
• ½ tsp salt
• 4 eggs
• some oil for frying
• ½ cucumber(s)
• 200 g cherry tomatoes or Roma tomatoes
• some parsley, flat, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Filipino breakfast classic

First, cut the beef into small, bite-sized pieces and place them in a bowl. Sprinkle baking powder over the beef and massage it in to tenderize the meat. Alternatively, you can pound the meat. Rinse the powdered meat under running water, drain, and return it to the bowl. Add the pineapple juice, soy sauce, vinegar, pepper to taste, brown sugar, finely chopped chili pepper, and 5 crushed garlic cloves. Mix well. Cover tightly and marinate in the refrigerator for at least two hours, ideally overnight. Slice the cucumber, halve the small tomatoes, and arrange them on wide plates, leaving room for the other ingredients. Drain the marinade into a small saucepan, fill with water, add salt, and cook the basmati rice. Drain the cooked rice and set aside. Heat oil in a large pan and sear the beef in batches over high heat, just one minute per side. Arrange the cooked meat on the plates. In the same pan, lightly fry two finely chopped or crushed garlic cloves in a little oil. Add the rice and toss over medium heat for about four minutes. Serve the finished garlic rice on plates. Fry the eggs in a little oil in the pan until fried and serve on top of the garlic rice. Garnish with fresh parsley.