Tapsilog and Cornsilog

One of life’s greatest pleasure for me is the Filipino breakfast. It’s usually comprised of garlic fried rice, eggs done sunnyside up, and your choice of protein: tapa (dried or cured beef pieces), sautéed corned beef, longganisa (Filipino style sweet sausages), fried boneless bangus (milkfish), and Spam. Tapa is the most popular choice, and the meal is often referred to as tapsilog, a portmanteau of the Filipino words tapa, sinangag (fried fried), and itlog (egg). Personally, cornsilog is my favorite, the more onions, the better!


  • 1 lb beef sirloin, thinly sliced
  • 3 tbsp vinegar
  • 2 tbsp soy sauce
  • 1 tbsp salt
  • 3 tbsp white sugar
  • 1 tbsp ground back pepper
  • 2 tbsp lime juice
  • 1 head garlic, minced
  • 2 tbsp oil
  1. Combine vinegar, soy sauce, salt, sugar, lime juice, and garlic, and mix well.
  2. Place sliced beef in either a covered and airtight container or ziplock bag. Add marinade and let sit in the refrigerator overnight.
  3. To cook, heat pan over medium heat and add oil. Once oil is hot, add beef pieces and fry until done, about 5-7 minutes.


  • 1 small red onion, cut into rings
  • 3 cloves garlic, minced
  • 1 can corned beef (PureFoods or other Filipino brands work best)
  • 1 tbsp oil
  • salt and pepper to taste
  1. Preheat a large skillet or wok over medium to high heat, add oil.
  2. Add garlic and sauté until golden. Push to the side and add onions, cook until translucent.
  3. Add corned beef, mix well with garlic and onions, and let cook for 5 minutes. Season with salt and pepper.


  • 2 cups leftover steamed white rice
  • 2 tbsp celery, sliced thinly
  • 2 tbsp Chinese sausage, minced
  • 2 cloves garlic, minced
  • 2 tbsp parsley, finely chopped
  • 2 tbsp fried onion (ready made ones work best)
  • 1 tbsp olive oil
  • 1 tsp hondashi (optional)
  • Salt and pepper to taste
  1. Preheat a large skillet or wok over medium to high heat, the add oil. Sauté garlic until golden, add Chinese sausage, and cook for a minute.
  2. Add rice, and use the back of a wooden spoon to separate the rice if clumpy, stir and sauté for a couple of minutes.
  3. Add celery, fried onion, and hondashi. Season with salt and pepper.Mix thoroughly and cook for another 5 minutes. Serve warm and enjoy!

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