Inspired by Maryanne Cabrera and Katie Workman
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate Time: 4 hours
Servings: 4
Ingredients:
Beef Tapa:
▢1 pound beef sirloin (New York strip, or boneless rib eye), sliced thin against the grain*
▢¼ cup reduced-sodium soy sauce
▢¼ cup calamansi juice
▢3 Tablespoons brown sugar
▢6 garlic cloves, minced
▢¼ teaspoon freshly ground black pepper
▢1 ½ Tablespoons butter or vegetable oil, or other neutral tasting oil*
▢3 garlic cloves, minced
▢4 cups rice*, cooked or leftover
▢1 Tablespoon chicken or beef broth
▢ 1/8 teaspon (dash) kosher salt
▢ 1/8 teaspon (dash) pepper
Itlog:
▢ 2 large eggs
Directions:
Sinangag Kanin:
The basic water to white rice ratio is 2 cups water to 1 cup rice. Bring the water to boil in a medium saucepan. Add the salt and butter, if using, and allow the butter to melt.
When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot, and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.
When the rice is cooked, turn off the heat and let it sit on the stove for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork, and let it sit for another 2 minutes or so until some of the excess moisture in the rice dries off.
In a large skillet, heat ½ tablespoon of butter or cooking oil over medium-high heat. Once oil is hot, add garlic. Stir constantly to prevent garlic from burning or sticking together. Cook until lightly golden brown or becomes aromatic.
Add rice and water. Increase to high heat. Break up any clumps of rice. Toss mixture together to distribute garlic evenly. Season with salt and pepper. Cook for about 2-3 minutes until rice has been heated through.
Itlog:
To fry an egg:
Heat a skillet over medium heat, add a small amount of butter or cooking oil.
Crack the egg into the pan. To crack the egg, use a spreading knife or the edge of the pan. Drop the egg white first if you want the yolk in the middle. You can use an egg separator or the egg shell to teeter the egg white and yolk back and forth for proper separation.
Cook until the whites are set to your desired fried level. As for the yolk, whether that be the yolk remains runny (sunny side up or over easy) or cooks further to fully cooked (over medium or over hard). Another option is, you can cover the pan with a lid to help cook the egg evenly.
Season with salt and pepper.
To boil an egg:
In a medium pot with cold water, bring to a rolling boil. Place the egg in the boiling pot using a ladel. Add a drop of cooking oil. Let them sit in the boiling water for 2 minutes. Turn off the heat and let the eggs sit covered in the hot water for the desired cook time depending on how soft or hard you want the yolk.
Runny egg: additional 2 minutes
Soft boiled egg: additional 4 minutes
Medium boiled egg: additional 6 minutes
Hard boiled egg: additional 8 minutes
Immediately transfer to ice water to stop the cooking process and make peeling easier.
To peel an egg, tap all around the surface of the egg with a spoon until the shell cracks. Peel the egg shell off gently.
Beef Tapa:
In a large bowl, mix together soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper until sugar has dissolved. Toss in the sliced beef. Cover and let marinate in the fridge for at least 4 hours. You can also marinade it up to 24 hours.
In a large skillet, pour in the cooking oil over medium heat. To check if oil is ready, use a wooden chopstick or a toothpick. If the oil is bubbling around the chopstick, cook beef in batches. Cook the beef on each side for 2-4 minutes until temperature is between 145° and 155° F.
For a flavorful sauce, cook the beef marinade in a small pot over medium low heat.
Serve hot with garlic fried rice, fried/boiled egg, fresh tomato, and sliced cucumber.
