The Filipino "-silog" suffix is added to a platter that is served with garlic rice (sinangag) and egg (itlog). Silogs have always been my breakfast comfort food (also a good sober-check) and they are huge here in the Bay area. My all-time favorite is tapa (marinated beef) - adding "-silog" suffix to that makes Tapsilog. Here is my version, good for Sunday brunch!
What you need:
1 lb. beef (I used ribeye steak for this recipe, but you can get round or chuck, sliced
1/4 cup (or more) Filipino vinegar
2 tbsp. Filipino soy sauce
5-6 cloves of garlic, chopped
pepper to taste
2 tbsp. olive oil
How it's done:
In a bowl, add vinegar, soy sauce, chopped garlic and pepper. Mix well.
Add in sliced beef.
Marinate for at least 4 hours, better if you leave it in the fridge overnight.
To cook, just place beef in a pan over medium heat.
The juices will come out, so do not put oil yet.
Let simmer until dry and then add in the olive oil.
Cook for 5-7 minutes on low-medium heat.
Serve with garlic rice and sunny-side-up egg :)
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