Tapsilog

When you say breakfast in the Philippines, you mean rice, so let us take a look at one of the country’s most famous meals and persuade you to eat it.

 The silog mania sprang from the Spaniards’ influence centuries ago. Tapsilog (Tapa, sinangag, itlog) evolved from the well-known Spanish appetizer “Tapas” – which was served with chunks of meat and liquor at the time.

 Tapsilog (TAP-SI-LOG), a popular Filipino cuisine, is a combination of three ingredients: tapa (cured beef comparable to beef jerky), sinangag (garlic fried rice), and itlog (fried egg). It’s one of numerous silog (garlic fried rice with fried egg) versions, including tosilog (pork), bangsilog (fish), and Spamsilog.

Preparing this captivating dish is as easy as one, two and three.

First, Prepare the tapa: Put a little oil in a pan and heat it over medium heat. Fry the tapa until it’s thoroughly cooked and has a golden brown colour on both sides. Get the Sinigang ready: The tamarind extract, fish sauce, onions, and tomatoes should all be combined in a pot. After bringing to a boil, simmer the veggies for tenderness. Add salt to taste to season. After cooking, move the tapa to a platter. Make the fried eggs to your taste and serve them over the tapa. Transfer the sinigang mixture into a tiny bowl or cup, then top with sliced onions. Have fun: Accompany the hot tapsilog with a serving of steaming rice. Savour the fusion of properly cooked eggs, zesty sinigang, and soft tapa.

A popular Filipino morning dish called tapsilog blends the tastes of the Philippines into one delectable dish. The sour soup and fried eggs go brilliantly with tapa, whether it’s grilled or fried. Try it and you’ll discover what makes a Filipino breakfast so unique. Breakfast time is cheating time, so forget about eating low-carb and enjoy your meal instead.