Tapsilog is a staple breakfast meal in every Filipino household. The name refers to the 3 different components that complete the meal:
Tapa – thin slices of beef dried or cured in salt, sugar and spices.
Sinangag – Garlic fried rice.
Itlog – Eggs (whether, scrambled, sunny side-up or poached).
There have been many variations of this meal, it’s basically anything that you can pair with garlic fried rice and egg (which let’s face it, is EVERYTHING!). Bacsilog (Bacon), Hamsilog (Ham), Chixsilog (Chicken), Tosilog (Tocino), Hotsilog (Hotdog), the list goes on and on.
Since the “silog” specials are usually served in hole-in-the-wall eateries where I’m from, I challenged myself to kick it up a notch. I imagined serving it in a laid-back but posh café but still be blasted with those familiar flavors. Risotto is one of those ingredients that take on the flavor well of whatever you throw in there. In essence, Risotto is glorified rice given a creamy and smooth texture which is why this combination works (at least for me it does!).
If you’ve cooked risotto before then this recipe is a cinch to make. The only variation is that since tapa is usually dipped/drenched in spiced vinegar I used white vinegar to get all those flavorful and nutty bits on the bottom of the pan out instead of using white wine to deglaze.
Go ahead and browse through for some egg porn.
Oh poached eggs, why do you have to be so luscious?!
You can also make your own tapa but why would I when great tapa is just call away! I used the Spicy Angus Tapa from the lovely people of Jam Foods for this recipe. They also have Garlic Calumpit Longganisa (My fave!), Chorizo De Cebu, Steak and many more meaty breakfast staples! Give them a call or head on to their page to find out where they’ll be next!
- 6 cups beef broth
- 3 tablespoons olive oil, divided
- 1 kilo Jam Foods' Spicy Beef Angus Tapa
- 1 medium onion, diced
- 2 cups Arborio rice
- 1/2 cup local white vinegar
- salt and freshly ground black pepper to taste
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
- 6 Poached eggs
- Balsamic condiment, for garnish
- Spring onions, for garnish
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large and deep dutch oven casserole over medium-high heat. Stir in the spicy beef angus tapa and cook until browned, about 3 minutes. Remove tapa and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the onions. Cook 1 minute or until translucent. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in white vinegar, stirring constantly until the vinegar is fully absorbed. Add 2 cups broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in beef, butter, and parmesan. Season with salt and pepper to taste.
- Garnish with a poached egg on top, spring onions and drizzle over the balsamic condiment. Serve immediately.